BEEF BRISKET

December 26, 2019 • 0 comments

BEEF BRISKET
Leftovers are even better the next day. Serve leftovers as a hot sandwich on toasted bread with the sauce covering the bread.

Directions

4 rosemary sprigs, fresh, needles striped from stem 
4 garlic cloves, large
1/2 teaspoon sea salt
2 Tablespoons extra virgin olive oil
4 # beef brisket flat (or beef brisket point, fat and sinew removed
60 grinds black pepper, coarse grind
1 teaspoon sea salt
2 Tablespoons extra virgin olive oil
4 onions, quartered
1 cup organic apple cider vinegar
1 cup Concord grape juice
2 cups tomatoes, diced (canned or fresh)
1 cup parsley leaves, fresh (OR 2 Tablespoons parsley leaves ,dried)
3 bay leaves
6 carrots, 2” chunks
6 celery stalks, 2” chunks
1 Tablespoon whole wheat flour

Preheat oven to 325ºF.

In spice grinder, put rosemary, garlic and 1/2 teaspoon salt. Process into a paste. Add 2 Tablespoons oil. Process to combine. Set aside.

Season both sides of brisket with black pepper, and salt. Set aside.

In a large Dutch oven over medium-high heat, put 2 Tablespoons oil. Add brisket. Sear both sides forming a brown crust. Pour rosemary paste over brisket. Add onions, vinegar, grape juice, tomatoes, parsley, and bay leaves. Cover and bake 3 hours. Remove pan from oven, and add carrots, and celery. Bake another 1-1/2 hours, until vegetables and brisket are tender.

Remove brisket to 9”x7”x1.5” glass baking dish, and cover with foil. Set aside. Remove vegetables to a 9”x7”x2.5” (11 cup) glass baking dish, and cover with foil. Put Dutch oven containing brisket/vegetable juices on stove over medium-high heat. Bring to a boil, whisking 5 minutes until sauce is reduced by half. Add flour, whisking into gravy. Cook until thickened.

To serve: Slice brisket across the grain at a slight diagonal. Cover with gravy. Serve vegetables on the side.

Makes 6-8 servings.

BEEF POT ROAST
December 25, 2019 • 0 comments