ITALIAN BRAISED BRISKET

ITALIAN BRAISED BRISKET image

Yield 10-12 people

Number Of Ingredients 12

3 1/2 to 4 pounds boneless beef brisket, trimmed of excess fat
Kosher salt and pepper to taste
2 tablespoons olive oil
1 medium onion, peeled, halved and sliced
1 stalk celery, finely diced
1 carrot, peeled and finely diced
3 cloves garlic, peeled and finely diced
1 teaspoon finely chopped rosemary leaves
1 teaspoon finely chopped sage leaves
11⁄2 cups beef stock or water, boiling
16-ounce can chopped tomatoes
6 baking potatoes, peeled and quartered

Steps:

1. Set the meat out, and let it approach room temperature. Salt and pepper the meat generously. Heat the oil over medium high in a heavy Dutch oven that will accommodate the roast and potatoes snugly in one layer. Add the meat and brown thoroughly on all sides, adjusting the heat if necessary to prevent burning. Transfer to a platter. 2. Add the onion, celery, carrot, garlic and herbs to the pot, and cook, stirring, until the onion is translucent and the celery and carrot are softened; do not brown. Push the vegetables to the edges of the pot, and return the meat to the pan. Add the stock or water and tomatoes with all juices. Bring the sauce to a bubble, reduce to low heat and cover tightly. The liquid should be just bubbling throughout, not simmering hard or boiling; use a heat diffuser under the pot if necessary. 3. Turn the meat every 20 to 30 minutes, and replenish the liquid if necessary. After 45 minutes, add the potatoes, nestling them in the liquid. Check the roast after 1 hour 15 minutes of cooking time; the dish is done when the meat is tender.