Brisket of Beef Braised in Red Wine
|(1) 4 to 5 lb DLM Natural Beef Brisket|
|4 medium onions, chopped|
|3 cloves garlic, minced or pressed|
|(1) 750ml bottle red Burgundy wine|
|1 cup water|
|3 to 4 Tbsp tomato paste|
|1 Tbsp DLM Worcestershire sauce|
|Salt and freshly ground pepper, to taste|
Preheat oven to 500°F. Sprinkle the brisket generously with seasoned salt, and place it fat side up in a heavy roasting pan or kettle that can go into the oven. Roast uncovered for 25 to 35 minutes or until browned. Sprinkle the onions evenly over the top of the meat. Stir together the garlic, Burgundy, water, tomato paste, and Worcestershire sauce. Pour the liquid around the meat and cover the pan. Lower the oven temperature to 325°F and continue cooking for 4 hours or longer until very tender.
Lift the meat from the liquid and allow to rest for 20 minutes before slicing. Meanwhile, use a slotted spoon to transfer the onions to a blender or food mill, reserving all the pan juices. Process to a smooth sauce, adding just enough of the reserved liquid to thin to the desired consistency.
To serve, carve the meat across the grain. Arrange the slices on a warm platter, and spoon sauce over them to coat evenly. Serve extra sauce on the side.Makes 16 servings
Note: This recipe may be cooked several days in advance. Cool the meat to room temperature, wrap, and refrigerate. It may be sliced when cold, arranged in serving dish, and covered with sauce. Reheat at 325°F for about 45 minutes or until hot.
Makes 16 servings