Red Wine Braised Brisket
We have turned the corner on the Painting Project! Things are basically done here. Something I was wondering if we'd ever achieve just Saturday morning. \o/ We need to touch up a few spots, paint a small section of ceiling the wall color, and (most importantly) decide if the dark wall color needs another coat. It turns out that dark colors cover horribly because the paint is not nearly as opaque as light colors. The base apparently needs to be more transparent to allow the pigment to show properly. But that's one section of one wall so, even if we have to, it's not bad! We actually ate IN THE DINING ROOM for dinner this evening! It was so civilized. *g* And, now that the paint on the backsplash is done, I can saute things again. *hugs kitchen* Once I take a picture of the room in the sunlight, I'll post a picture of the color. It looks gorgeous.
Jay wanted to know if I was going to go nuts cooking now that I could again and I told him just a little. Today I made Yeasted Waffles for breakfast (seriously the best waffles ever!) and Wine Braised Brisket with Roasted Vegetables and Mashed Potatoes for dinner. I haven't decided what I'm making the rest of the week but I know there is going to be sauteing, simmering, and reducing involved somehow. :D
Oh, I also want to recommend the wine we had with dinner. Jay picked it at random from the store and we're going back to buy some more next chance we get: a 2007 Fitch Mountain Cellars Cabernet Sauvignon. It's a lovely wine with lots of fruit, soft tannins, and a nice, long finish. It's a lot of wine for the price!
Red Wine Braised Brisket
I've made this brisket recipe a few times now and I love the onion gravy that it makes. Yum. Also, I always divide up and freeze the leftover meat. Depending on the size of the brisket (this time it was small - only 3 lbs), I can repurpose the meat into one or two more meals.
1 tbsp sweet paprika
2 tsp kosher salt
4-5 lb beef brisket with fat
3 tbsp vegetable oil
6 large yellow onions, diced (about 12 cups)
6 cloves garlic, thinly sliced
16 oz tomato sauce
1 c dry red wine
1/2 tsp dried thyme
12 large carrots, cut into 2-inch pieces
Combine the paprika and salt and rub the mixture all over brisket. Let rest at room temperature for two hours or cover and refrigerate overnight (bring the meat to room temperature before cooking).
Position a rack in the center of the oven and heat the oven to 350F.
Meanwhile, heat the oil in a large pot over medium heat. Add the onions and garlic and cook, stirring occasionally, until very soft and pale gold, 15 to 20 minutes. Transfer the onions to a large heavy-duty roasting pan and spread them in an even layer. Set the brisket fat side up on the onions, cover tightly with heavy-duty foil, and braise in the oven for 1 hour. Please note that as the brisket cooks, it will give off quite a bit of liquid so be careful when moving the pan.
Pour the tomato sauce and wine around the brisket and add sprinkle in thyme. Cover and continue to braise for 2-1/2 hours checking occasionally and adding water if needed.
Add the carrots and continue to braise, covered, until the meat is tender and easily falls apart, about 1 hour more.
Transfer the meat to a cutting board to rest (cover loosely with foil) and, with a slotted spoon, move the vegetables to a serving bowl.
Skim the excess fat from the pan juices and bring to a boil in roasting pan over medium-high heat. Boil until reduced to about 1 cup; the sauce should be rich and flavorful. Season to taste with salt and pepper.
Slice as much brisket across the grain as you need for the meal and serve with the vegetables and reduced sauce. Wrap the leftover brisket. Leftovers will keep in the fridge for 3 to 4 days, or in the freezer for up to 2 months.
Jay wanted to know if I was going to go nuts cooking now that I could again and I told him just a little. Today I made Yeasted Waffles for breakfast (seriously the best waffles ever!) and Wine Braised Brisket with Roasted Vegetables and Mashed Potatoes for dinner. I haven't decided what I'm making the rest of the week but I know there is going to be sauteing, simmering, and reducing involved somehow. :D
Oh, I also want to recommend the wine we had with dinner. Jay picked it at random from the store and we're going back to buy some more next chance we get: a 2007 Fitch Mountain Cellars Cabernet Sauvignon. It's a lovely wine with lots of fruit, soft tannins, and a nice, long finish. It's a lot of wine for the price!
Red Wine Braised Brisket
I've made this brisket recipe a few times now and I love the onion gravy that it makes. Yum. Also, I always divide up and freeze the leftover meat. Depending on the size of the brisket (this time it was small - only 3 lbs), I can repurpose the meat into one or two more meals.
1 tbsp sweet paprika
2 tsp kosher salt
4-5 lb beef brisket with fat
3 tbsp vegetable oil
6 large yellow onions, diced (about 12 cups)
6 cloves garlic, thinly sliced
16 oz tomato sauce
1 c dry red wine
1/2 tsp dried thyme
12 large carrots, cut into 2-inch pieces
Combine the paprika and salt and rub the mixture all over brisket. Let rest at room temperature for two hours or cover and refrigerate overnight (bring the meat to room temperature before cooking).
Position a rack in the center of the oven and heat the oven to 350F.
Meanwhile, heat the oil in a large pot over medium heat. Add the onions and garlic and cook, stirring occasionally, until very soft and pale gold, 15 to 20 minutes. Transfer the onions to a large heavy-duty roasting pan and spread them in an even layer. Set the brisket fat side up on the onions, cover tightly with heavy-duty foil, and braise in the oven for 1 hour. Please note that as the brisket cooks, it will give off quite a bit of liquid so be careful when moving the pan.
Pour the tomato sauce and wine around the brisket and add sprinkle in thyme. Cover and continue to braise for 2-1/2 hours checking occasionally and adding water if needed.
Add the carrots and continue to braise, covered, until the meat is tender and easily falls apart, about 1 hour more.
Transfer the meat to a cutting board to rest (cover loosely with foil) and, with a slotted spoon, move the vegetables to a serving bowl.
Skim the excess fat from the pan juices and bring to a boil in roasting pan over medium-high heat. Boil until reduced to about 1 cup; the sauce should be rich and flavorful. Season to taste with salt and pepper.
Slice as much brisket across the grain as you need for the meal and serve with the vegetables and reduced sauce. Wrap the leftover brisket. Leftovers will keep in the fridge for 3 to 4 days, or in the freezer for up to 2 months.