MARIO BATALI'S RED WINE BRAISED BRISKET

Mario Batali's Red Wine Braised Brisket image

Provided by @MakeItYours

Number Of Ingredients 13

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6 tablespoons Extra-Virgin Olive Oil
4 pounds Beef Brisket
2 Spanish Onions (1/2 inch dice)
1 Carrot (1/2 inch thick rounds)
2 Celery Stalks (1/2 inch thick slices)
4 ounces Pancetta (1/4 inch dice)
2 cups Barolo or other hearty red wine
2 cups Basic Tomato Sauce
Salt and pepper to taste
Topping:
1/3 cup parsley (chopped)
2 lemon (zest)
salt and pepper

Steps:

In a large Dutch oven, heat the olive oil over high heat until smoking. Season the meat liberally with salt and pepper.
Sear in the pan for 4-5 minutes per side.
Spanish Onions (1/2 inch dice)
Carrot (1/2 inch thick rounds)
Celery Stalks (1/2 inch thick slices)
ounces Pancetta (1/4 inch dice)
Add the onions, carrot, celery and pancetta and cook until the vegetables are light brown and starting to soften, about 8 minutes.
cups Barolo or other hearty red wine
cups Basic Tomato Sauce
Add the wine and tomato sauce and bring to a boil.
Reduce to a simmer. Cook until the meat is very tender, 2 1/2 to 3 hours.
Transfer the meat to a festive platter.
cup parsley (chopped)
lemon (zest)
salt and pepper
Topping: Make a gremolata by combining the lemon zest, chopped parsley and salt and pepper.
Salt and pepper to taste
Bring the cooking liquid from the brisket to a boil and reduce to 2 1/2 cups. Season with salt and pepper, pour over meat and serve immediately. Top with gremolata.