Brisket Recipe

• 2-3 lb raw brisket
• ¼ cup high resistance oil such as safflower or canola
• 1 ea medium diced onion
• 1 ea medium diced carrots
• 2 ribs medium diced celery
• 4 cups full bodied red wine
• 2-4 cups water, vegetable or beef stock
• 2 cups fresh diced tomatoes
• 3 sprigs fresh rosemary
• 6 sprigs fresh thyme
• 6 ea cloves of garlic

Preheat oven to 350 degrees.

In a thick bottomed braising pan with a tight fitting lid heat oil on medium high heat. Make sure the lid is not on for this step.
Sear the brisket until it browns on all sides.
Add and brown the onion, celery and carrot.
Once the vegetables and meat are browned add the rest of the ingredients. Make sure that the brisket is at least three quarters or more covered with liquid. If it is not you can add more water or wine.
Place braising pan in an oven with lid at 350 degrees. The slower and longer the meat cooks the more it tenderizers. This could take up to four hours or even longer. Test the meat by sticking a chefs fork or thin knife in the meat. The resistance will decrease as the meat cooks. It may even to start falling apart in certain areas.






Recipe property of:
Marcus Guiliano
Aroma Thyme Bistro
165 Canal St
PO Box 731
Ellenville NY 12428
www.chefonamission.com