BEEF BRISKET WITH SAVORY WINE SAUCE
5 Pound Flat Cut Beef Brisket
1 Tablespoon The Spice Hunter Malabar Black Peppercorns or next best thing
3 Tablespoons Extra Virgin Olive Oil
7 Cups Onion (Finely Chopped)
1 Cup Carrots (Finely Chopped)
1 Cup Celery (Finely Chopped)
2 Tablespoons Garlic (Minced)
9 Cups Dry Red Wine such as Chianti
1 Tablespoon Ground Thyme
8 Sprigs Fresh Thyme
2 Bay Leaves
3 Tablespoons Wylers Sodium Free Instant Chicken Bouillon
8 Cups Hot Water
Preheat oven to 450 degrees.
Clean, peel and finely chop the onions and carrots. Wash the celery and finely chop. Add all to a bowl and mix. Using a food processor makes chopping these vegetables a breeze. Place one type of vegetable at a time into the food processor and pulsate for a few seconds until finely chopped, remove and repeat for the next vegetable. Once all these vegetables are chopped, set aside.
Remove any fat from the beef brisket and sprinkle with The Spice Hunter Malabar Black Peppercorns that has been ground. Using a large skillet over medium-high heat, heat the olive oil and brown the beef brisket, five minutes per side. Transfer the brisket to a large roasting pan.
Add the chopped onions/carrots/celery mixture along with the garlic to the skillet and sauté until the onions are translucent which will take about 10 minutes. Transfer the vegetable mixture to a five quart saucepan and add the red wine, ground thyme, thyme sprigs and bay leaves. Bring to a boil for 10 minutes, this will reduce the stock. While the stock is reducing, mix the Wylers Sodium Free Instant Chicken Bouillon and hot water to make a chicken broth. Once the stock is reduced, add the chicken broth and bring the stock back to a boil.
Pour the wine/vegetable stock over the beef brisket to fill 2/3rd of the pan. Reserve the remaining wine mixture. Roast the beef brisket uncovered until very tender, turning and basting every 45 minutes. Add more wine/vegetable stock as necessary to keep the pan 2/3rds full. All the wine/vegetable stock should be used. If you have used all the wine/vegetable stock and the beef brisket is not done, add water as necessary to keep the roast moist and 2/3rds covered. Roast for 3 1/2 hours until meat is very tender.
When ready to serve, transfer the beef brisket to a platter and thinly slice brisket across the grain. Add some of the wine/vegetable stock to the sliced brisket and serve, with remaining stock served separately. This beef brisket is great for large gatherings and parties; it can be made one day ahead. If making ahead, once fully cooked, arrange the sliced brisket in a baking dish and cover with a small amount of stock. Cover with aluminum foil and when ready to serve, reheat in 350 degree oven for 45 minutes. Also reheat the stock/sauce and serve both hot. Serves 12.
NUTRITIONAL FACTS PER SERVING
Calories (kcal) … 445
Fat (g) … 11
Cholesterol (mg) … 78
Sodium (mg) … 92
Carbohydrates (g) … 16
Sugar (g) … 5
Protein (g) … 39
