MARIO BATALI'S RED WINE-BRAISED BRISKET RECIPE - (4.4/5)

Mario Batali's Red Wine-Braised Brisket Recipe - (4.4/5) image

Provided by Onolicious

Number Of Ingredients 14

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BRISKET:
6 tablespoons extra-virgin olive oil
1 (4-pound) 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
Zest of 2 lemons
Salt and pepper

Steps:

BRISKET: 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 to 5 minutes per side. Add the onions, carrot, celery and pancetta and cook until the vegetables are light brown and starting to soften, about 8 minutes. 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. TOPPING: Make a gremolata by combining the lemon zest, chopped parsley and salt and pepper. 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.