Prep 10 mins
Cook 30 mins
- 5 lbs beef brisket
- 2 tablespoons kosher salt
- 1 tablespoon fresh ground black pepper
- 1 (750 ml) bottle red wine
- all-purpose flour
- 2 tablespoons vegetable oil
- 2 tablespoons vegetable oil
- 10 garlic cloves, peeled and smashed
- 6 large shallots, peeled and thinly sliced
- 2 medium carrots, peeled, cut into 1-inch chunks
- 2 celery ribs, cut into 1-inch chunks
- 1 medium leek, white part only, cut into 1-inch chunks
- 1 cup dried apricot
- 6 sprigs fresh Italian parsley
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 tablespoons tomato paste
- 2 quarts homemade beef stock or 2 quarts good-quality canned beef broth
- 1⁄4 cup homemade beef stock or 1⁄4 cup good-quality canned beef broth
- 1 cup white pearl onion
- minced parsley (to garnish)
- Season the brisket evenly on both sides with salt and pepper. Cover and refrigerate for 2 hours. Meanwhile, in a medium saucepan, bring the wine to a boil and continue boiling until it reduces to half its original volume, 15 to 20 minutes.
- Preheat the oven to 350°F.
- Evenly sprinkle the brisket all over with flour, shaking off excess. Heat a heavy Dutch oven over high heat. Add 2 tablespoons of the oil and when it is almost smoking, turn the heat to medium-high, carefully add the brisket, and sear until well browned, about 5 minutes per side. Transfer the brisket to a platter. Pour off the fat from the Dutch oven and add another 2 tablespoons of oil. Add the garlic, shallots, carrots, celery, and leek, and sauté until glossy and lightly browned, about 5 minutes. Add half of the apricots and all the parsley, thyme, bay leaves, and tomato paste, and continue to cook 1 minute more.
- Return the browned brisket to the Dutch oven and add the reduced wine and 2 quarts stock or broth. If the brisket is not completely covered with liquid, add enough extra stock, broth, or water to cover. Bring the liquid to a simmer. Cover the pot and carefully place it in the oven. Cook until the brisket is fork tender, 2 to 2½ hours. Meanwhile, blanch and peel the onions as instructed in the tips, leaving them whole. Cut the remaining apricots into 1/4-inch strips.
- In a small sauté pan, heat the remaining 2 tablespoons oil over medium-high heat and sauté the pearl onions until lightly golden, 5 to 7 minutes. Add the apricot strips and pour in the remaining 1/4 cup stock or broth, stirring and scraping with a wooden spoon to deglaze the pan deposits. Reduce the heat and simmer gently until tender, about 5 minutes. Cover and keep warm.
- When the meat is done, carefully transfer it to a heated platter, cover with aluminum foil, and keep warm. Boil the liquid in the Dutch oven until it thickens and reduces to about 1 quart, 15 to 20 minutes. Pour it through a fine-mesh strainer into a bowl, taste, and adjust the seasonings if necessary with more salt and pepper.
- To serve, use a sharp knife to cut the brisket across the grain into 1/4-inch slices. Arrange the slices on heated serving plates or on a heated platter, spoon half the sauce over it, and garnish with the pearl onions and apricots. Sprinkle with minced parsley and pass the remaining sauce on the side. Serves 8.
This is a little labor intensive, but worth it! Great flavors and juicy brisket. Nice rich sauce. Thanks for posting this! BEWARE though-cooking time is 2-3 hours, not 40 minutes as stated above ingredient list :)
This is a fantastic roast recipe. I agree with the other reviewer that it is well worth the work. The flavors are complex and rich. When I made it for dinner guests, everyone raved that it was the best they'd ever eaten. Although sometimes I wish I had never tried it, because now no other recipe will do. I can't just throw a roast in the oven -- it has to be this recipe! But like with anything, the more you do it, the easier and faster it gets.