Michael Symon's Red Wine Braised Brisket

Submitted by Kerena

"Michael made this on The Chew today, 2/11/13"

 

• Ready In: 3hrs 45mins
• Ingredients: 11
• Yields: 1 brisket
• Serves: 12

ingredients

• olive oil
• beef brisket (or Beef Shank, Pot Roast, Shoulder, Beef Cheeks, or Short Ribs)
• salt and pepper
• 2 onions (large dice)
• 2 large carrots (large dice)
• 2 celery ribs (large dice)
• 3 garlic cloves (smashed)
• 2 cups red wine
• 4 cups beef stock
• 3 sprigs thyme
• 1 bay leaf

directions

1. In a large Dutch oven, heat the olive oil over high heat until smoking. Season the meat liberally with salt and pepper. Sear in the pan for 4 to 5 minutes per side. Remove once dark golden brown and set aside.
2. Add the onions, carrot, celery and garlic and cook until the vegetables are starting to brown, about 8 minutes. Add the wine and bring to a boil. Reduce by half, about 3 to 5 minutes, then add the beef stock.
3. Add the brisket back in, along with the thyme and bay leaf, and bring up to a simmer. Place a lid on the pot and cook at a low temperature for 2 1/2 to 3 hours, or until the meat is fork tender. Serve the brisket with the sauce and vegetables.