Braised Brisket With Red Wine Gravy
by Molly McCook, Chef , Ellerbe Fine Foods, Fort Worth, Texas
- 1 (48-ounce) Certified Piedmontese brisket, patted dry
- 2 tablespoons fresh thyme, finely chopped
- 2 teaspoons kosher salt
- ¾ teaspoon black pepper
- 3 tablespoons oil
- 1 onion, peeled and diced medium
- 5 ribs celery, diced medium
- 2 carrots, peeled and cut into ½-inch half moons
- 4 cloves garlic, peeled
- 5 dry bay leaves
- 3 cups red wine such as Cabernet or Borolo
- 3½ cups veal stock or low-sodium beef broth
- ¼ cup cornstarch
- ½ cup cold water
Sprinkle both sides of the brisket with the thyme, salt, and pepper. Cover and refrigerate for 1 to 3 hours.
Preheat the oven to 335°F. Heat a large sauté pan over high heat and add the oil. Sear both sides of the brisket to a rich golden brown, then remove it to a baking dish. Add the onions, celery, and carrots to the sauté pan and reduce the heat to medium. Continue to sauté until the vegetables are browned. Next add the red wine, garlic cloves, and bay leaves. Return the heat to high and reduce the liquid to approximately 1 cup. Add the veal stock or beef broth and bring to a rolling boil. Pour the contents of the sauté pan over the brisket and cover tightly with foil. Transfer to the preheated oven and roast, covered, for 2½ to 3 hours.
Remove the baking dish from the oven and cautiously remove the foil, taking care not to be burned by the steam. Transfer the brisket to a cutting board to rest prior to cutting. Strain the braising liquid into a medium saucepan and bring to a rolling boil on the stovetop. You may either discard the vegetables or save to serve surrounding the brisket. In a small bowl, combine the cornstarch and cold water and stir. Slowly pour the cornstarch mixture into the boiling braising liquid while continually whisking. Continue to cook until the gravy has thickened and has begun to simmer. Reduce the heat to low and slice the brisket across the grain in about ½-inch-thick pieces. Transfer to a serving dish and spoon the gravy over top.
Serve with buttered egg noodles or oven-roasted new potatoes.
Pairing: Cabernet or Barolo