Sep 8, 2010

Beef Brisket with Vegetable Sauce

This recipe takes some devoted prep time and a lot of down time for cooking; it's best made a day ahead. But the results are definitely worth it. 

7 lb. boneless brisket
4 garlic cloves
2 Tbs kosher salt
1 tsp. fresh ground pepper
1 tsp. dried oregano
1 Tbs olive oil
6 yellow onion, roughly chopped
1 lb. baby carrots
8 stalks celery, peeled and roughly chopped
46 oz. can tomato juice
12 oz. can chicken stock
4 fresh or dried bay leaves

Preheat broiler in oven; place largest frying pan in oven to preheat. In small food processor add garlic, salt, pepper and oregano. Grind until garlic is fine and spices are well combined; will look like paste. Rub outside of one side of brisket with paste. 

Remove fry pan from oven, add olive oil and brisket herb side down. Broil for 6 minutes. Remove from pan, slice into half or quarters to fit large dutch oven. 

Lower oven temperature to 325ºF. Deglaze fry pan with can of chicken stock to scrape up any brown bits. Pour stock into dutch oven with brisket. Cover brisket with onions, carrots, celery, tomato juice and bay leaves. Cover pot with lid and roast for 2 1/2 hours. 

Lower oven temperature again to 275ºF and roast overnight or 8 hours. 

Once meat has cooled slightly remove from juices and vegetables carefully, will be very tender. Using a food processor, in batches purée vegetables and juices until smooth. Transfer back to pot. Slice meat against the grain in 1/2" thick slices. The meat will be so tender it will most likely fall apart if sliced any thinner. Serve warm with roasted vegetables. Serves 10-12.  


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