Chef Tom Valenti's Classic Braised Beef Brisket

For one hint about the use of vinegar in Tom Valenti's cooking, see our book review. click here

• One 4 pound beef brisket
• Garlic powder
• Freshly ground black pepper
• Coarse salt
• 1/4 cup olive oil
• 1 large carrot, peeled and cut into small dice
• 1 large Spanish onion, peeled and cut into small dice
• 1 stalk celery, cut into small dice
• 2 cloves garlic, smashed and peeled
• 1/4 cup tomato paste
• 1 teaspoon sugar
• 2 cups red wine
• 5 tablespoons distilled white vinegar
• 4 cups store-bought, reduced-sodium beef broth
• 4 sprigs thyme
• 2 bay leaves
• 1 tablespoon black peppercorns

METHOD

Two to 3 hours before you want to cook the brisket, season it generously all over with garlic powder, pepper, and a little salt. Cover and let marinate in the refrigerator.

Preheat oven to 325°F.

Heat the oil in a roasting pan over medium-high heat until hot but not smoking. Add the brisket and brown it on both sides, about 5 minutes per side. (Don't be afraid to let it develop a dark, hard, seared crust.) Transfer the brisket to a large plate or platter and set aside.

Add the carrot, onion, celery, and garlic to the pan, scraping up any browned bits stuck to the bottom. Season with salt and pepper, and cook, stirring, until the vegetables are softened and nicely browned, about 12 minutes.

Add the tomato paste and sugar and stir well to coat all the vegetables. Continue to cook, stirring, for 2 to 3 minutes. Stir in the red wine and vinegar and bring to a boil.

Return the brisket to the pan, skin side up. Add the beef broth, thyme, bay leaves, peppercorns, and 1 tablespoon salt and bring to a boil over high heat, then cover and transfer to the oven. Braise until the brisket is fork-tender, 3 to 3 1/2 hours. During this long, slow process, it's okay if the very top of the brisket pokes out of the liquid, but if the liquid level drops much further, add some hot water to the pan.

Remove the pan from the oven, transfer the brisket to a cutting board, cover with aluminum foil to keep warm, and let rest for 5 minutes.

Meanwhile, strain the sauce into a medium saucepan, bring to a boil, and skim any scum that rises to the surface.

To serve, cut the brisket into thin slices against the grain and arrange on a platter, passing the sauce alongside.

Serves: 8

Reprinted with permission from ©2003 Tom Valenti and Andrew Friedman, TOM VALENTI'S SOUPS, STEWS, and ONE-POT MEALS, published by Scribner

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