Beef brisket is slowly braised with vegetables, wine, and spices for a classic dish. Don't skip the juniper berries. They lend a lot of flavor.
Prep Time: 20 minutes
Cook Time: 3 hours, 15 minutes
Ingredients:
- 1 tablespoon oil
- 2 pounds beef brisket
- Salt and freshly ground pepper to taste
- 1/2 cup dry white wine
- 1 medium onion, diced
- 4 garlic cloves, minced
- 2 medium tomatoes, coarsely chopped
- 4 carrots, peeled
- 4 medium parsnips, peeled
- 1/2 cup chicken stock
- 1/4 cup water
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 12 juniper berries, crushed (optional - see Notes)
Preparation:
Heat oven to 225 degrees F.Heat oil in large Dutch oven over medium high heat. Season brisket with salt and pepper and then sear (cook over high heat to brown the exterior) on both sides in pan. Remove brisket, turn heat to high and add white wine. With a wooden spoon, scrape bottom of pan and reduce wine for 1 minute. Add onion and cook over medium heat for 5 minutes. Add garlic and cook for 1 minute.
Return brisket to pan with tomatoes, carrots, parsnips, chicken stock, water, thyme, rosemary, bay leaf, and juniper berries. Bring to a simmer.
Cover, place in oven and cook for about 2-1/2 to 3 hours, or until meat is tender (about 145 degrees internal temperature). Discard bay leaf.
Remove brisket and slice against the grain into thin slices. Arrange on plates with carrots and parsnips, adding broth to each serving.
Yield: 4 to 6 servings
Notes: Although the juniper berries are listed as an optional ingredient, do use them if you can. They lend a lot of flavor. To crush them, place them in a small plastic storage bag, place the bag on a cutting surface, and smash with a meat pounder or the bottom of a skillet or saucepan. If you cannot find brisket, use any good chuck roast such as a 'Top Blade' roast.
Source: The Cook's Bible by Christopher Kimball (Little Brown)
Reprinted with permission.
