Use this recipe when needing something special for an intimate dinner for two. You’ll have leftovers for a great sandwich the following day. Serve with roasted vegetables from the garden.
Ingredients
1 (2½-pound) beef brisket
1 tablespoon salt
1½ teaspoons black pepper
2 cups dry red wine
2 tablespoons vegetable oil, divided
2 tablespoons all-purpose flour
4 garlic cloves, peeled and minced
1 small sweet onion, peeled and sliced
1 large carrot, peeled and sliced
1 celery stalk, sliced
½ cup dried apricots, cut into strips
1 bay leaf
1 tablespoon tomato paste
4 cups beef stock
Minced fresh parsley for garnish
Instructions
Place the brisket on a large piece of aluminum foil and sprinkle on both sides with the salt and pepper. Cover with the foil and refrigerate for 2 hours. Meanwhile, place the wine in a saucepan over medium-high heat and bring to a boil. Reduce by half, around 12 minutes.
Preheat the oven to 350 degrees. Place a Dutch oven over high heat and add 1 tablespoon of the vegetable oil. Sprinkle the brisket on both sides with the flour, shaking off any excess. When the oil is hot, reduce the heat to medium-high and add the brisket. Sear 3 minutes per side until well browned. Remove the brisket to a platter and add the remaining oil to the Dutch oven.
Add the garlic, onions, carrots and celery, cooking 1 minute. Remove from the heat and add the apricots, bay leaf, tomato paste, stock and reduced wine. Stir well and place the brisket on top of the vegetables with the fat side up. Cover and cook 3 to 3½ hours or until the brisket is fork tender. Uncover and cook 20 minutes longer. Remove from the oven and skim any fat from the surface. Allow the brisket to rest for 15 minutes. Slice the brisket against the grain and serve warm with pan drippings.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/bravo-brisket/