Sunday, April 10, 2011

Rachel Ray Brisket Supper

This was FABULOUS! I ended up using a pot roast since the grocery store was out of brisket. I also think I could do this in a slowcooker. Well worth the time!

Recipe courtesy Rachael Ray

Ingredients • 1 (5 to 5 1/2 pounds) lean beef brisket • Sea or kosher salt and coarse black pepper • 4 tablespoons olive oil • 4 medium onions, halved and sliced • 4 cloves garlic, sliced • 4 fresh bay leaves • A couple pinches ground cloves or allspice • 2 tablespoons tomato paste • 1 cup dry white wine • 2 cup chicken or beef stock • 1 (15-ounce) can diced tomatoes

Directions • Preheat the oven to 350 degrees F. • Season the meat liberally with salt and pepper. Add a couple of tablespoons olive oil to a large Dutch oven, a couple of turns of the pan, and heat over medium-high heat. Add the meat and brown all over, 10 to 12 minutes. Remove the meat from the pan and drain off meat fat if any accumulates. Add another turn or 2 of the pan with extra-virgin olive oil. Add onions, garlic, bay and season with salt and pepper, cook to tender 8 to 10 minutes, add in a few pinches cloves and stir in the tomato paste 1 minute. Next stir in the wine and deglaze the pan, then add the stock and canned diced tomatoes and stir to combine. Settle the meat back into the pot and cover. Bake 1 1/2 hours, then uncover and bake 1 hour to reduce the liquids, then place the cover back on and cook until very tender, 1 1/2 hours more. • Remove the brisket to the carving board and cover with foil to keep warm. • Reduce the sauce a few minutes, simmering gently, uncovered to thicken a bit.

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