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Brisket Roasted with Red Wine, Leeks, Tomato, and Peppercorns
Recipe by: Ann Volkwein and Lynn Kearney
Prep time: 8 hours + 3 hours 15 minutes cooking time
Serves:
1 (5-pound) brisket or shoulder roast
1 to 2 tablespoons olive oil
2 tablespoons minced fresh rosemary
2 tablespoons plus fresh thyme leaves
4 cloves garlic, minced
3 whole leeks, cleaned and cut into Ω-inch rings
3 cups red wine
1 (16-ounce) can tomatoes, whole
2 tablespoons whole peppercorns
Whole thyme leaves
Preheat oven to 325 degrees.
In a heavy pot or Dutch oven heat olive oil and sear the brisket until
lightly browned on all sides. Remove meat from pan and let cool for
several minutes. In a small bowl, combine rosemary, 2 tablespoons
thyme and garlic. Rub the seared brisket all over with the herb
mixture. Place leeks in the bottom of the Dutch oven and place brisket
on top. Pour wine and tomatoes around brisket and sprinkle with
peppercorns. Bake, covered, for 3 hours, basting frequently. Make
sure the meat is fork tender when you remove it from the oven. Cool,
place in refrigerator overnight and remove congealed fat from surface.
To make sauce: Remove meat. Reduce the liquid in the Dutch oven by
half. Strain the liquid into a saucepan and heat to a simmer. Whisk
in fresh thyme leaves and salt and pepper, to taste. Return brisket to
sauce and reheat before serving. Serve over egg noodles or potato
latkes.
Yield: 8 servings, with leftovers
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