Mediterranean Brisket

Name: Mediterranean Brisket
Prep time: 10 min
Total time: 250 min
Yield: 8 - 10 Servings
Ingredients: 8-10 pound whole beef brisket, with the deckle (fatty edge) left on; 2 teaspoons salt, plus additional to taste; 1 teaspoon freshly ground black pepper, plus additional to taste; 2 Tablespoons oil from sun-dried tomatoes; 3-4 medium onions, thinly sliced; 2 cups canned tomato puru00e9e; u2153 cup sun-dried tomatoes packed in oil, drained and chopped; 2 bay leaves; 1u00bd teaspoons dried thyme; 2 cups of beef stock; 2 cups dry red wine

By Leslie Blythe Beef Braising, Searing

December 16, 2015

This Mediterranean Brisket is so delicious and can be made with very little work. The fat on the brisket should not be cut off before cooking. This fat helps to keep the meat from drying out. You cook the brisket the day before, so that you can cool it and easily remove the fat, as brisket just improves with an overnight rest in the refrigerator.

Prep: 10 mins
Cook: 4 hrs
Yields: 8 - 10 Servings

Ingredients

8-10 pound whole beef brisket, with the deckle (fatty edge) left on

2 teaspoons salt, plus additional to taste

1 teaspoon freshly ground black pepper, plus additional to taste

2 Tablespoons oil from sun-dried tomatoes

3-4 medium onions, thinly sliced

2 cups canned tomato purée

⅓ cup sun-dried tomatoes packed in oil, drained and chopped

2 bay leaves

1½ teaspoons dried thyme

2 cups of beef stock

2 cups dry red wine

Directions

1Preheat the oven to 350 degrees. Sprinkle the brisket all over with 2 tsp. salt and 1 tsp. black pepper. Heat oil in a large oven-proof and flame-proof Dutch oven or roasting pan over medium-high heat. Brown the brisket on all sides. Remove meat and pour off all but 1 Tbs. of fat from pan. Put in onions, tomato purée, sun-dried tomatoes, bay leaves and thyme and stir well to combine. Put brisket back into pan and spoon some of the onions and tomatoes over the top. Add stock and wine and bring to a simmer.

2Cover the pan tightly with aluminum foil and put on the lid to form a tight seal. Bake for 31⁄2 to 4 hours, or until it is fork tender (timing will vary). Peel back the foil to check. (You can also cut off a small slice and taste it.)

3Remove meat to a platter and cover loosely with foil to keep warm. Degrease the sauce and taste for salt and pepper and add if needed.

4To serve, cut meat into 3⁄8-inch slices, napped with sauce. Or refrigerate sliced meat and sauce separately to serve the next day. Before serving, remove any congealed fat and then reheat the meat gently in the sauce.

Adapted from “The Complete Meat Cookbook” by Bruce Aidells and Denis Kelly

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