Mark Strausman’s Mother’s Brisket

Ingredients

• 5.5 lb brisket (Trimmed of excess fat; source gives a range of 5–6 lb (2.3–2.7 kg).)
• 1 tsp kosher salt (Or more to taste; additional salt may be added to the sauce if desired.)
• 0.5 tsp freshly ground black pepper (Or more to taste; additional pepper may be added to the sauce if desired.)
• 2 tbsp olive oil
• 2 carrots (Cut into small dice.)
• 2 celery stalks (Cut into small dice.)
• 1 onion (Cut into small dice.)
• 3 garlic cloves (Minced.)
• 750 ml dry red wine (1 bottle.)
• 3 cup low-sodium chicken broth (The method refers to this as stock.)
• 1 cup canned Italian plum tomatoes (Lightly crushed; preferably San Marzano.)
• 1 bay leaf
• 3 tbsp rosemary (Chopped.)
• 2 tbsp Italian parsley (Chopped; stirred into the sauce near the end.)

Steps

1. 1

   Place an oven rack in the center of the oven and preheat the oven to 325°F (165°C).

2. 2

   Season the brisket with the kosher salt and freshly ground black pepper. Set it aside.

3. 3

   Warm the olive oil in a Dutch oven over medium-high heat on the stovetop.

4. 4

   Add the brisket to the pot and brown it well on both sides, about 10 minutes total. Transfer it to a plate and set aside.

5. 5

   Add the diced carrots, celery, onion, and minced garlic to the pot. Reduce the heat to medium and cook for about 5 minutes, scraping up the browned bits, until the vegetables are almost soft and the onion is golden.

6. 6

   Add the red wine, chicken broth, crushed tomatoes, bay leaf, and chopped rosemary to the pot.

7. 7

   Return the brisket and any juices on the plate to the pot. Raise the heat to medium-high and bring the liquid just to a simmer.

8. 8

   Cover the pot and carefully transfer it to the oven. Cook for 3 to 3½ hours, turning the meat over after the first hour. The brisket is ready when fork-tender.

9. 9

   Remove the pot from the oven and transfer the brisket to a cutting board. Lightly cover it with aluminum foil and let it stand for 15 minutes.

10. 10

    Meanwhile, spoon the accumulated fat from the surface of the sauce. Taste the sauce and add more salt and pepper if desired.

11. 11

    Stir the chopped Italian parsley into the sauce.

12. 12

    Slice the brisket and serve it with the warm sauce on the side.

13. 13

    Alternatively, slice the meat, return it to the pot, and refrigerate overnight. Remove any solidified fat from the sauce, then reheat the covered pot in a 300°F (150°C) oven until piping hot.

Notes

Prep time is listed as 45 minutes to 1 hour; cook time is listed as 3 to 3½ hours. The recipe gives an overnight make-ahead option, but does not specify how long reheating takes.

Nutrition per serving

• main
• braised
• oven-cooked
• beef
• make-ahead
• American