ULTIMATE BRISKET - TYLER FLORENCE

Ultimate Brisket - Tyler Florence image

Provided by DrGaellon

Categories Meat

Time 3h50m

Yield 12 serving(s)

Number Of Ingredients 16

Previous Next

2 tablespoons olive oil
4 lbs beef brisket (fresh brisket, not corned beef)
kosher salt
fresh ground black pepper
1 head garlic
2 medium onions
1 head garlic, cut in half across the cloves
2 celery ribs
2 carrots
1/2 bunch fresh thyme
2 sprigs rosemary
1/2 bunch fresh parsley
1 bay leaf
1 (28 ounce) can whole tomatoes
2 cups low sodium beef broth
2 1/2 cups fruity red wine

Steps:

Heat oil in the bottom of a heavy Dutch oven until it almost smokes. Season the brisket with salt and pepper. Carefully lay brisket in pot, fat side down. When browned, flip over.
Cut garlic head in half across the cloves. Chop onion, celery and carrots into 2" pieces. Tie thyme, rosemary, parsley and bay leaf together with cotton twine to form a bouquet garni.
When browned, remove meat to a plate. Put the onion, garlic, celery, carrot and bouquet garni into the pot and allow to caramelize and cook down, 10-15 minutes.
Add tomatoes, beef broth and red wine to pot. Stir well, scraping up any browned bits (fond) at the bottom of the pot. Return meat (and any accumulated juices) to the pot. Cover tightly and bake in a preheated 325°F oven for 3 hours.
Remove brisket from pot to a platter. Let rest 10 minutes, then slice across the grain. Strain the juices from the pot, discarding the solids, and serve alongside the meat.

Nutrition Facts : Calories 575.4, Fat 42.7, SaturatedFat 16.5, Cholesterol 110.4, Sodium 119.3, Carbohydrate 10.7, Fiber 1.9, Sugar 3.7, Protein 27.4