Prep 1 hr
Cook 3 hrs 30 mins
In ‘Williams-Sonoma: Christmas’
- 1814.36-2267.96 g flat cut beef brisket
- 44.37 ml olive oil
- 29.58 ml unsalted butter
- 354.88 ml finely chopped yellow onions
- 118.29 ml finely chopped carrot
- 118.29 ml finely chopped celery
- 3 garlic cloves, minced
- 354.88 ml dry red wine
- 59.14 ml brandy
- 14.79 ml tomato paste
- kosher salt
- fresh ground pepper
- 2.46 ml dried thyme, crumbled
- 1 bay leaf, crumbled
- 473.18 ml low sodium beef broth
- Preheat oven to 325 degrees.
- Pat the brisket dry with paper towels.
- In a large, heavy Dutch oven or flameproof casserole, heat the olive oil over medium heat.
- Add the brisket and brown well on both sides, about 8 minutes total.
- Using a large fork, transfer the meat to a platter.
- Decrease heat to medium; add the butter and stir until melted, then add the onion, carrot, celery, and garlic and cook, stirring occasionally, until the onion is tender and golden, 8-10 minutes.
- Remove the pan from the heat, add the wine and brandy, place over high heat, and bring to a boil.
- Stir to scrape up the browned bits from the pan bottom.
- Turn off the heat and stir in the tomato paste, 1 teaspoon kosher salt, ¼ teaspoon pepper, thyme, and bay leaf.
- Return the brisket to the pan and add the broth.
- Bring to a simmer over medium heat.
- Cover the pan tightly and transfer to the oven.
- Cook until the brisket is fork-tender, 3 to 3 ½ hours, turning the meat over after 1 hour and again after 2 hours.
- Transfer the brisket to a carving board and cut the meat against the grain into diagonal slices.
- Overlap the slices on a warmed deep platter and cover with foil.
- Skim the fat from the pan juices.
- Strain the vegetables and pan juices through a fine-mesh sieve set over a saucepan, pressing on the vegetables with the back of a large spoon to force some of the pulp into the pan.
- Set the pan over med-high heat, bring to a simmer, and cook, stirring occasionally, until reduced to a thick, flavorful sauce, 15-20 minutes.
- Taste and adjust the seasoning.
- Pour the sauce over the sliced brisket and serve hot.