BRISKET

Brisket image

Provided by Michael Symon : Food Network

Time 5h45m

Yield 10 servings

Number Of Ingredients 16

Ingredients

1/4 cup pure olive oil
6 pounds brisket
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 celery ribs, coarsely chopped
1 carrot, coarsely chopped
1 large onion, coarsely chopped
1 Fresno chile, halved
1/2 cup tomato paste
5 thyme sprigs
3 anchovy fillets, chopped
1 bay leaf
1 head garlic
4 cups chicken stock
2 cups dry red wine
1/3 cup red wine vinegar

Steps:

Preheat the oven to 325 degrees F.
In a large enameled cast iron casserole, heat 2 tablespoons of the olive oil. Season the brisket with salt and pepper. Add half of the brisket to the casserole and cook over medium-high heat, turning on all sides until browned, about 6 minutes. Transfer the brisket to a plate. Repeat with the remaining oil and remaining brisket. Add the celery, carrot, onion, and chile to the casserole and cook over medium heat until softened, about 7 minutes. Add the tomato paste and cook, stirring frequently, until glossy, about 2 minutes. Add the thyme sprigs, anchovies, bay leaf, and garlic and cook for 2 minutes, stirring frequently. Add the stock, wine, and vinegar and bring to a boil. Return the brisket to the casserole, cover and braise for 1 hour. Drop the heat to 225 degrees F and cook 4 more hours or until meat is tender.

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