Tyler Florence's Beef Brisket
Filed under
Beef
Recipe courtesy Tyler Florence. Originally served with potato pancakes.
Ingredients
- 4 clove Garlic, large, smashed
- 1/2 tsp Kosher salt, plus more for seasoning
- 4 sprig Rosemary, fresh, needles stripped and chopped
- 1/4 cup Olive oil, extra-virgin
- 1 Beef brisket, 4-pound, first-cut
- Black pepper, coarsely ground
- 4 Carrot, large, cut in 3-inch chunks
- 3 stalk Celery, cut in 3-inch chunks
- 4 Red onion, large, halved
- 2 cup Red wine, dry
- 1 can Tomato, 16-ounce whole tomatoes, hand-crushed
- 1 handful Parsley, fresh flat-leaf leaves
- 3 Bay leaf
- 1 tbsp Flour, all-purpose (optional)
Directions
- Preheat the oven to 325 degrees F.
- On a cutting board, mash the garlic and 1/2 teaspoon salt into a paste with the flat side of a knife. Add the rosemary and mash until incorporated. Put the paste in a small bowl and stir in 2 tablespoons of the olive oil.
- Season both sides of the brisket with salt and pepper. Coat a large roasting pan or Dutch oven with the remaining olive oil over medium-high heat and sear the brisket to a nice brown crust on both sides.
- Lay the vegetables around the brisket and pour the rosemary paste over everything. Add the wine and tomatoes, and the parsley and bay leaves. Cover tightly with foil and bake for about 3 to 4 hours, basting every 30 minutes, until fork tender.
- Remove the brisket to a cutting board and let rest 15 minutes. Scoop the vegetables onto a platter and keep warm. Pour off some of the excess fat and boil the pan juices on the stove over medium-high heat for 5 minutes, until reduced by half. (For a thicker sauce, mix 1 tablespoon flour with 2 tablespoons wine or water and blend into the gravy.)
- Slice the brisket across the grain at a slight diagonal.