The Garden Gate Recipe Collection

Italian Braised Beef Brisket

 

Ingredients

4 - 5# beef brisket flat

1 Tablespoon Kosher salt & 1/2 Tablespoon coarse cracked black pepper

1 teaspoon each, oregano and basil, dry, leaf

1 teaspoon, each, garlic & onion powder

1 tablespoon olive oil and 1 tablespoon butter

1 large onion, cut in thick slices

3 cloves garlic, thinly sliced

3 oz. tomato paste (half of a small can; freeze the remainder in a plastic baggie)

1 cup white or red wine, whatever you like, as long as it's not a sweet wine

1 tablespoon capers, chopped slightly

3 cups beef stock

 

Mix the salt, pepper, herbs and spices in a small bowl.  Sprinkle liberally over brisket. Heat the butter and oil in a heavy cast iron dutch oven. Sear both sides of the brisket until nicely colored, about 5 minutes on each side, over medium high heat.  Take brisket out and set on a plate.  Reduce heat to medium.

 

Add the onions and the garlic, stir, scraping up the browned bits on the bottom.  Add the tomato paste and stir to mix in and cook out the 'canned' flavor from the paste. Give it a couple of minutes.  

 

Raise the heat to medium high and deglaze with the wine.  Let it reduce by half, then add the capers and brisket.  Add enough of the stock to come 2/3 of the way up the brisket. 

 

Cover and put in a 325 preheated oven for 3 to 3-1/2 hours; until an internal temperature of 190 has been reached.  Let brisket rest in it cooking juices for at least a half hour, but, preferably overnight, refrigerated.  

 

Tip: If you chill it covered, overnight, the fat rises to the top and congeals, letting you pull it easily off the surface, leaving just the usable deliciousness behind. 

 

I like this served over Polenta (known in the USA South, as cheesy grits) or with mashed potatoes...the sauce is heavenly! Enjoy!