A Great Dish for a Cold Day
And you kitchen will smell wonderful as it warms the room.
5-6 LB BEEF BRISKET – first cut
SALT and PEPPER – to taste
3-4 TBS CANOLA or VEGETABLE OIL
3 LARGE ONIONS – quartered or thickly sliced
4 -5 YUKON GOLD POTATOES – peeled, quartered
2 THICK CARROTS – cut in 2-inch pieces
3-4 GARLIC CLOVES – roughly chopped
3 CUPS BEEF BROTH
1–2 TSP HUNGARIAN PAPRIKA
½ CUP WHITE WINE – one you drink
GARLIC POWDER – to taste
- Preheat oven to 325º.
- In a heavy-duty, oven-proof pot that is large enough to hold the brisket, heat 2 tablespoons of oil.
- Meanwhile pat the brisket dry, roll in a little flour and season with salt, pepper, and a little garlic powder.
- Rub this into the meat and then braise the brisket in the hot oil, making sure that all sides get seared.
- Remove the brisket from the pan and let rest, covered, on a platter.
- Add the remaining oil to the pan and add the onions, garlic and carrots.
- Stir them around with a wooden spoon until the onions are starting to soften.
- Do not let the garlic burn. Pour in the white wine and stir until the aroma dissipates.
- Slowly add the broth and bring to a boil.
- Return the brisket to the pot and stir some of the onions over the top.
- Cover and place in a preheated oven and cook for about 3 ½ hours.
- Check occasionally to make sure there is enough liquid in the pot.
- At the 3-hour mark add the potatoes.
- 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.
- Continue cooking the potatoes until they are fork tender but not falling apart.
- 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.
- 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.