BRAISED BRISKET WITH PLUMS, STAR ANISE, AND PORT

BRAISED BRISKET WITH PLUMS, STAR ANISE, AND PORT image

Yield 12 - 14

Number Of Ingredients 13

1 brisket(6-7lbs.), preferably second cut
2 T. kosher salt
1 1/2 T. black pepper
3 garlic cloves, sliced thinly
1 bunch lemon or regular thyme
2 T. evoo
3 white onions, thinly sliced
1 c. ruby port
1/2 c. dry white wine
4 whole star anise(or 2 whole cloves)
4 whole bay leaves
2 1/2 lbs. ripe but firm plums, halved, pitted
Thyme leaves for garnish

Steps:

1. Season brisket all over with salt and pepper. Place in large container and cover with garlic and half thyme. Cover and refrigerate over- night. Let meat stand at room temperature for 30 minutes before cooking. Wipe off gar- lic and thyme. 2. Heat oven to 325º. Place a very large Dutch oven over high heat. Add oil. Place brisket in pot and sear for about 7 minutes on each side. Transfer to plate. 3. Add onions to pot and reduce heat to med, high. Cooks onions about 15 - 20 minutes. Add port and wine and scrape up browned bits. Stir in star anise, bay leaves, and re- maining thyme. Scatter half the plums over bottom of pot and nestle brisket on top. Cover with rest of plums. Cover pot and tranfer to oven. Cook, turning every 30 minutes, until meat is completely fork ten- der. 4. If you have time, let brisket cool completely then refrigerate. Remove congealed fat with slotted spoon. Reheat in 300º oven for about 45 minutes.