Red Wine-Braised Beef Brisket

2 tablespoons plus 2 teaspoons extra-virgin olive oil
3 1/2 pounds beef brisket, cut into 3-inch pieces
coarse salt and ground pepper
8 shallots, halved
6 garlic cloves, smashed and peeled
3 cups dry red wine

Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium high. Season brisket with salt and pepper; in batches, cook, turning occasionally, until dark brown on all sides, about 20 minutes total. Transfer brisket to a plate and discard fat from pot. Return pot to heat and add 2 teaspoons oil and shallots; cook, stirring, until shallots are browned, 3 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.

Add wine and simmer rapidly until reduced by three-fourths, about 15 minutes. Return beef to pot and add just enough water to cover meat (5 to 6 cups). Bring to a boil, cover, then place pot in oven. Cook until beef is tender, 3 1/2 to 4 hours.

Serve with:

Herbed Egg Noodles

8 ounces egg noodles
Coarse salt and ground pepper
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh thyme leaves
1 tablespoon butter

Cook noodles in boiling salted water until al dente; drain and return to pot.
Toss noodles with parsley, thyme, and butter; season with salt and pepper.

Carrots with Thyme

1 1/2 pounds carrots
1 tablespoon butter
4 sprigs thyme
1/2 cup water
coarse salt and ground pepper

In a large skillet, combine 1 1/2 pounds carrots, cut into 1/2-inch slices (halved lengthwise if large), 1 tablespoon butter, 4 sprigs thyme, and 1/2 cup water; season with coarse salt and ground pepper. Bring to a boil over high and cook, stirring occasionally, until liquid is absorbed and carrots are tender, 7 to 9 minutes.

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