Thursday, September 8, 2011
1 beef brisket about 5 lbs trimmed of excess fat
1 T paprika
salt and pepper to taste
2 T olive oil
2 yellow onions chopped
3 celery stalks chopped
2 carrots chopped
2 c beef broth
3/4 c dry red wine....or more beef broth
1 14.5 oz can diced tomatoes undrained
2 T minced fresh marjoram
preheat oven to 325
season brisket with paprika, salt and pepper, in large heavy pot over medium high heat, warm olive oil, add brisket and brown on all sides...transfer to a platter
add onions, celery and carrots to the drippings in the pot and saute over medium heat until vegetables are softened. pour in the broth and stir up browned bits from the bottom of the pot. stir in wine and tomtatoes. return the meat and any juices from the platter to the pot. cover and transfer to the oven and bake until fork tender, about 3 to 3.5 hours.
transfer brisket to carving board and tent loosely with foil. let it rest for 10 minutes. spoon off and discard any fat from the liquid. stir in marjoram and place over medium high heat to bring to a boil. reduce heat to medium and simmer 7-10 minutes adding salt and pepper.
slice brisket across the grain and serve with sauce and vegetables on top.
Try making Shepard's pie with the leftovers.
Until Next Time.....