Ultimate Brisket - Tyler Florence
- Ready In:
- 3hrs 50mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
- 2 tablespoons olive oil
- 4 lbs beef brisket (fresh brisket, not corned beef)
- kosher salt
- fresh ground black pepper
- 1 head garlic
- 2 medium onions
- 1 head garlic, cut in half across the cloves
- 2 celery ribs
- 2 carrots
- 1⁄2 bunch fresh thyme
- 2 sprigs rosemary
- 1⁄2 bunch fresh parsley
- 1 bay leaf
- 1 (28 ounce) can whole tomatoes
- 2 cups low sodium beef broth
- 2 1⁄2 cups fruity red wine
directions
- Heat oil in the bottom of a heavy Dutch oven until it almost smokes. Season the brisket with salt and pepper. Carefully lay brisket in pot, fat side down. When browned, flip over.
- Cut garlic head in half across the cloves. Chop onion, celery and carrots into 2" pieces. Tie thyme, rosemary, parsley and bay leaf together with cotton twine to form a bouquet garni.
- When browned, remove meat to a plate. Put the onion, garlic, celery, carrot and bouquet garni into the pot and allow to caramelize and cook down, 10-15 minutes.
- Add tomatoes, beef broth and red wine to pot. Stir well, scraping up any browned bits (fond) at the bottom of the pot. Return meat (and any accumulated juices) to the pot. Cover tightly and bake in a preheated 325°F oven for 3 hours.
- Remove brisket from pot to a platter. Let rest 10 minutes, then slice across the grain. Strain the juices from the pot, discarding the solids, and serve alongside the meat.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!