Beef Brisket Pot Roast Recipe { Plus Patti LaBelle Style Recipe Video In The Mix } (6770 hits)
Adapted from Food & Wine Magazine
Many years ago, as Chef de Cuisine at San Francisco’s Firefly Restaurant, I worked with an amazing Jewish Chef, Brad Levy. Chef Levy who is a co-founder shared some amazing Jewish recipes and techniques with me over the 4 years or so in which we cooked together. One dish that I can remember which stands out over the gefilte fish, chopped chicken livers, and even the crisp potato latkes is the braised beef brisket. Brisket, when done proper, is an amazing cut of meat. This recipe seems to capture the essence of those reminiscent days at Firefly.
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Ingredients One 4-pound beef brisket with a 1/3-inch layer of fat Salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 5 garlic cloves, smashed 2 medium onions, coarsely chopped 2 medium carrots, coarsely chopped 1 celery rib, coarsely chopped 3 bay leaves 2 rosemary sprigs 4 thyme sprigs 3 cups dry red wine One 14-ounce can whole plum tomatoes, drained 3 cups low-sodium chicken broth
Preparation 1.Preheat the oven to 325°. Season the brisket with salt and pepper. In a large skillet, heat the oil. Add the brisket, fat side down, and cook over moderately high heat until richly browned, about 5 minutes. Turn and brown on the other side, about 5 minutes longer. Transfer the brisket, fat side up, to a roasting pan. 2.Add the garlic, onions, carrots and celery to the skillet and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the bay leaves, rosemary and thyme and cook, stirring for 2 minutes. Add the wine and boil over high heat until reduced by half, about 6 minutes. Add the tomatoes and simmer over low heat for 15 minutes. Pour the mixture over and around the brisket. 3.Add the broth to the skillet and bring to a simmer over high heat. Pour the broth around the brisket. Cover the roasting pan with foil, transfer to the oven and braise until the brisket is very tender, about 3 hours. Transfer the brisket to a platter and cover with foil. 4.Strain the contents of the roasting pan through a coarse strainer set over a large saucepan, pushing the vegetables through as much as possible. Boil the sauce over high heat until reduced to 3 1/4 cups, about 20 minutes; season with salt and pepper. Carve the brisket into 1/3-inch slices. Pour some of the sauce over the brisket to keep it moist and serve, passing the rest of the sauce at the table.
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Game Plan MAKE AHEAD The sliced and sauced brisket can be refrigerated for up to 2 days. Cover with foil and bake in a 350° oven until heated through, about 30 minutes. SERVE WITH Buttered egg noodles, chive mashed potatoes or soft polenta
Tips CHEF ROBERT’S TIPS Once the brisket is done cooking, allow sufficient time for the meat to rest (cool) as it makes it much more manageable to slice. Also, make certain that when slicing the brisket, to slice against the grain of the meat (it's the direction of the string-like fibers of the muscle.) If you cut along the grain, your meat will be fibrous or stringy.
Saint/Janelle's Approach:
Okay good afternoon to all and this recipe will be served tomorrow when we have both of the parents over for Sunday dinner. Janelle is back from Manhattan after getting her hair done and nails pedicured.
We are jointly preparing this recipe, I just finished the seasoning of the meat using 'Adobo' courtesy of Goya Foods with pepper and a few pinches of Kosher Sea Salt, and Sylvia's Hot Sauce and keep it refigerated until tomorrow. This time we purchased Kosher Beef Brisket from a local Kosher meat market on the North Shore of Long Island and we also have another point of purchase in the Borough of Queens.
We will add chive mash potatoes, and sauteed broccoli to compliment the plate.
Of course my mother will make her classic devil eggs and Janelle's mother will make her smashing "Banana Pudding" dessert for the finale of the meal.
We work together as team in the kitchen and this relieves time management to tend to "baby gurl".
Of course red and white wines will be served for the meal....
I hope this receipe is of benefit to the listening audiences!!!!!!
