Brisket Braised in Red Wine

In ‘Williams-Sonoma: Christmas’

• Ready In: 4 hrs 30 mins
• Serves: 10

Ingredients

• 1 (4 -5 lb)  flat cut beef brisket
• 3  tablespoons olive oil
• 2  tablespoons unsalted butter
• 1 1⁄2 cups  finely chopped yellow onions
• 1⁄2 cup  finely chopped carrot
• 1⁄2 cup  finely chopped celery
• 3  garlic cloves, minced
• 1 1⁄2 cups dry red wine
• 1⁄4 cup brandy
• 1  tablespoon tomato paste
•  kosher salt
•  fresh ground pepper
• 1⁄2 teaspoon dried thyme, crumbled
• 1  bay leaf, crumbled
• 2  cups low sodium beef broth

Directions

1. Preheat oven to 325 degrees.
2. Pat the brisket dry with paper towels.
3. In a large, heavy Dutch oven or flameproof casserole, heat the olive oil over medium heat.
4. Add the brisket and brown well on both sides, about 8 minutes total.
5. Using a large fork, transfer the meat to a platter.
6. 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.
7. Remove the pan from the heat, add the wine and brandy, place over high heat, and bring to a boil.
8. Stir to scrape up the browned bits from the pan bottom.
9. Turn off the heat and stir in the tomato paste, 1 teaspoon kosher salt, ¼ teaspoon pepper, thyme, and bay leaf.
10. Return the brisket to the pan and add the broth.
11. Bring to a simmer over medium heat.
12. Cover the pan tightly and transfer to the oven.
13. Cook until the brisket is fork-tender, 3 to 3 ½ hours, turning the meat over after 1 hour and again after 2 hours.
14. Transfer the brisket to a carving board and cut the meat against the grain into diagonal slices.
15. Overlap the slices on a warmed deep platter and cover with foil.
16. Skim the fat from the pan juices.
17. 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.
18. 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.
19. Taste and adjust the seasoning.
20. Pour the sauce over the sliced brisket and serve hot.