- 0
- May 31, 2019
Ingredients:
- 2 tbsp dried thyme
- 2 tbsp sweet paprika
- 2 tbsp dried sage
- 1 tbsp ground pepper
- 1 tbsp salt
- 1 Benchmark Brisket
- 1/4 cup oil
- 8 medium onion- sliced
- 2 cups beef broth
- 1 cup red wine vinegar
- 1 cup tomato puree
- 10 garlic cloves- minced
- 1 tsp black peppercorns
- 1 bay leaf
- 3 fennel bulbs- cut through core into 1 1/2 inch wedge
Steps:
- In a bowl, whisk thyme, paprika, sage, ground pepper and salt.
- Rub the spice mixture all over the entire brisket.
- Let stand for 1 hour.
- Preheat oven to 300.
- In a large roasting pan, set the pan over 2 burners, heat the oil.
- Add the brisket to the roasting pan and cook over moderately high heat.
- Sear all sides until brown.
- Transfer to a large baking sheet.
- Add the onions and a generous pinch of salt to the roasting pan.
- Cook over moderate heat, occasionally stirring until the onions are softened and browned.
- Add the beef stock, vinegar, tomato puree, garlic, peppercorns and bay leaf and bring to a simmer.
- Return the brisket to the roasting pan, put a fennel around in the braising liquid.
- Tent the brisket with foil and bake for about 6 hours, until very tender.
- Transfer the brisket to a carving board, tent with foil and rest for 20 minutes.
- Skim the fat off the braising liquid and discard the bay leaf.
- Carve the brisket and transfer it to a platter.
- Serve with pan juices and vegetables.
- Server and enjoy