Prep 45 mins
Cook 2 hrs 30 mins
The Comfort Diner, Ira Freehof
- 3 -4 lbs beef brisket
- 2 tablespoons rough chopped fresh sage (about 10 leaves)
- 8 sprigs fresh rosemary
- 8 sprigs fresh thyme
- 1⁄2 cup olive oil
- 4 garlic cloves, rough chopped
- 1 1⁄4 teaspoons salt
- 2 teaspoons fresh ground black pepper
- 2 medium carrots, sliced into 1/4 inch rounds (about 2 cups)
- 5 -6 celery ribs, sliced into 1/2 inch pieces (about 2 cups)
- 2 cups large-dice Spanish onions
- 3 garlic cloves, minced
- 4 cups tomato puree
- 4 cups beef stock or 4 cups veal stock
- 2 bay leaves
- 6 new potatoes, quartered (unpeeled)
- In a glass baking dish, combine the beef, sage, rosemary, thyme, ¼ cup oil, chopped garlic, ¼ teaspoon of salt and 1 teaspoon pepper; marinate for at least 2 hours or overnight if time permits.
- After meat has been marinated, remove it to a large skillet on high heat.
- Cook for 5 minutes on each side, until lightly seared and browned; set it aside on a platter.
- Preheat oven to 350°; in a roasting pan placed across two burners, heat the remaining ¼ cup olive oil; saute the carrot, celery, onion, minced garlic, and remaining 1 teaspoon salt and 1 teaspoon pepper for 10 minutes, until the onion is soft.
- Add the meat to the vegetables; pour the tomato puree and beef stock over the meat.
- Add in the bay leaves and potatoes; bring to a boil, then reduce to a simmer for 10 minutes.
- Cover the pan with aluminum foil and place in the oven.
- Cook for 2-2 ½ hours, until the meat is tender and falls apart easily.
- Remove the meat from the pan; slice the meat, arrange the slices on a serving platter, and pour the broth and vegetables over the meat.