The Brisket

A Great Dish for a Cold Day

And you kitchen will smell wonderful as it warms the room.

 INGREDIENTS:

METHOD:

1. Preheat oven to 325º.
2. In a heavy-duty, oven-proof pot that is large enough to hold the brisket, heat 2 tablespoons of oil.
3. Meanwhile pat the brisket dry, roll in a little flour and season with salt, pepper, and a little garlic powder.
4. Rub this into the meat and then braise the brisket in the hot oil, making sure that all sides get seared.
5. Remove the brisket from the pan and let rest, covered, on a platter.
6. Add the remaining oil to the pan and add the onions, garlic and carrots. 
7. Stir them around with a wooden spoon until the onions are starting to soften.
8. Do not let the garlic burn. Pour in the white wine and stir until the aroma dissipates.
9. Slowly add the broth and bring to a boil.
10. Return the brisket to the pot and stir some of the onions over the top.
11. Cover and place in a preheated oven and cook for about 3 ½ hours.
12. Check occasionally to make sure there is enough liquid in the pot.
13. At the 3-hour mark add the potatoes.
14. At the 3 ½-hour mark check the brisket and if it is starting to fall apart, remove from the pot and place on a large platter or the cutting board, tented for about 10 minutes.
15. Continue cooking the potatoes until they are fork tender but not falling apart.
16. Slice the meat or simply pull it, using two forks, apart on a serving platter and surround with the onions, carrots, and potatoes. Pour a little of the juice over the meat.
17. Thicken the reminder, slightly with Wondra or regular flour, and pass around the table. Have some crusty Italian bread for sopping up the juice.

NOTE: Wondra is great to use as a thickening agent as it does not clump, Also choose a wine that you will enjoy drinking while you cook and with your meal.

BUON MANGIATA!