CHEF JEFF — ONE BYTE AT A TIME: Wine-Braised BrisketBriskets are great for the busy holiday cook.
By: Herald Staff Report,
Briskets are great for the busy holiday cook. You can make them ahead and refrigerate the meat in its sauce for 2 to 3 days, or freeze it and reheat in the microwave, oven or stovetop.
1 3-pound brisket
½ teaspoon salt
¼ teaspoon black pepper
4 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
½ teaspoon rosemary
2 tablespoons tomato paste
½ cup lower-sodium chicken broth
2 cups hearty red wine
Season brisket on both sides with salt and pepper. Heat a large heavy Dutch oven over medium high; add brisket and brown well on both sides, about 10 minutes total. Remove from pan. Add onions, carrots, celery and rosemary and cook, stirring occasionally, until slightly softened, about 4 minutes. Stir tomato paste into chicken broth; add that mixture and red wine to pan. Cover and gently simmer for 3 hours. Remove brisket from pan, allow to rest 10 minutes; cut across grain in thin strips. Place back in sauce to serve.
Yield: Serves 8.
Approximate nutritional analysis for per serving: 411 calories, 33 grams protein, 11 grams carbohydrates, 2 grams fiber, 23 grams fat (9 grams saturated), 320 milligrams sodium.
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