CLASSIC HOLIDAY BRISKET
to 8 servings
This is one of the things my mom cooks really well. Its a great holiday dish.
Prep Time: 10 mins
Cook Time: 3 hrs 30 mins
Total Time: 3 hrs 40 mins
1 tablespoon celery salt
1 teaspoon paprika
1/8 teaspoon cayenne
2 tablespoons Kosher salt
1 teaspoon freshly ground black pepper
1 3-5 pound beef brisket (trimmed)
2 tablespoons tomato paste
3/4 cup red wine
2 cups beef stock
1 head garlic (sliced in half widthwise)
2 bay leaves
3 stalks celery (large dice)
3 yellow onions (peeled, 1/2-inch slices)
1 carrot (peeled, large dice)
Preheat oven to 325ºF. Remove the brisket from the refrigerator at least 30 minutes before cooking to allow brisket to come to room temperature.
In a small bowl, add celery salt, paprika, cayenne, salt and pepper, stir to combine. Set aside.
Sprinkle the brisket with seasoning mixture on both sides. Using a pastry brush, coat brisket with tomato paste.
Transfer brisket to a shallow roasting pan or a Dutch oven. Pour red wine and beef stock over brisket. Add garlic and bay leaves to roasting pan.
Cover with tightly with foil and transfer to oven. Braise for 2 hours and remove from oven, uncover and scatter celery, carrots and onion over the brisket and along the sides. Cover tightly with foil and return to oven for another 1 1/2-2 hours or until meat is fork tender.
Carefully remove brisket to a cutting board. Slice against the grain and transfer to platter.
Remove garlic and bay leaves from pan juices and discard. Strain the juices into a saucepan, reserving the vegetables. Place the saucepan over medium-high heat and bring juices to a boil, reducing to 2 cups. Season with salt and pepper to taste. Pour pan juices over the top and serve with remaining vegetable mixture if desired.
Tip: Make the day before and store braise in the refrigerator. Slice brisket and reheat in the juices before serving.