This was the clear stand out dish of the night!
Brooklyn Brisket
Serves 5-6
This recipe can be done in a slow cooker or a pot with a heavy, tight lid.
INGREDIENTS
1 beef brisket (about 4 to 4 1/2 pounds) trimmed of excess fat
Salt and ground black pepper
6 tablespoons vegetable oil
4 large yellow onions , halved and sliced thin
6 medium garlic cloves , minced or pressed through a garlic press
1 cup dry red wine
1 3/4 cups beef broth
1 cup chicken broth
2 tablespoons brown sugar
1 teaspoon tomato paste
4 bay leaves
1 teaspoon dried thyme
1/4 cup all-purpose flour
2 tablespoons cider vinegar
INSTRUCTIONS
. 1. Dry the brisket thoroughly with paper towels, then season generously with salt and pepper. Heat 3 tablespoons of the oil in a 12-inch skillet over medium-high heat until just smoking. Brown the brisket thoroughly on both sides, reducing the heat if the fat begins to smoke heavily, 8 to 10 minutes. Transfer it to a heavy pot or slow cooker.
. 2. Return the skillet to medium heat and heat the remaining 3 tablespoons oil until shimmering. Add the onions and ¼ teaspoon salt; cook, scraping the browned bits from the pan bottom, until the onions are softened and lightly browned, about 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the wine, scraping the browned bits off the skillet bottom, and cook until almost dry, about 1 minute. Add 1 cup of the beef broth, the chicken broth, brown sugar, tomato paste, bay leaves, and thyme; bring to a boil. Transfer to the pot or slow cooker.
. 3. If using heavy pot place in 300 oven, covered for 5 to 6 hours.
. 4. If using slow cooker set on high, cook 5 to 6 hours.
5. Transfer the brisket to a carving board and tent loosely with foil to keep warm. Discard the bay leaves. Set the pot on stove top to medium heat. Whisk the flour with the remaining ¾ cup of beef broth until smooth, then stir it into the pot. Cook on medium heat until the sauce has thickened and no longer tastes of flour, 10 to 15 minutes. Stir in the vinegar and season with salt and pepper to taste. Slice the brisket thin across the grain. Arrange it on a warmed serving platter and pour about ½ cup of the sauce over the meat. Serve, passing the remaining sauce separately.
