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Red Wine Braised Brisket -

Red Wine Braised Brisket -

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Red Wine Braised Brisket

5 servingsINGREDIENTS4 lb flat-cut brisket, cut in half if too big for your pan3 tablespoons kosher salt1 tablespoon ground black pepper3 tablespoons vegetable oil2  yellow onion, quartered1 head garlic, cut in half horizontally1/4 cup tomato paste1 1/2 cups red wine4 1/2 cups low sodium beef stock6 sprigs thyme sprigs2  dried bay leaf4 stalks celery stalks, trimmed and cut in thirds4  carrots, peeled and cut in thirdsPREPARATION1. To start cooking, place a large pot on the surface and plug thermometer into your One Top.2. While pot is preheating, season the brisket all over liberally with the salt and pepper. Get oil and tongs ready for the next step.3. Once goal temperature is reached, add oil and swirl to evenly coat pot. Place brisket in pot, pressing down on parts that are coming away from the pot, ensuring a nice crust. Sear on each side until brown. Transfer the brisket to a plate.4. Add onions to the pot, season with salt and pepper, browning on all sides. Add tomato paste and garlic. Stir to coat the vegetables with tomato paste. Sauté until you can smell the tomato paste and it has deepened in color.5. Pour in the wine scraping up any browned bits from bottom of the pot with your tongs. Stir in the stock, thyme, and bay leaves. Place thermometer onto the side of the pot, ensuring at least one inch is covered in liquid. Allow to come to a simmer.6. Return the brisket to the pot, cover with the lid, and simmer for 2½ hours.7. Flip brisket over, and add the celery and carrots. Cover again, and continue cooking until meat and vegetables are tender, 1 hour.8. Remove the brisket and vegetables. Strain the cooking juices and discard the solids. Pour the cooking juices back into the pot and boil until reduced by half, about 20 minutes.9. Serve the sauce with the brisket, carrots, and celery. Enjoy!
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5 servings

INGREDIENTS

4 lb flat-cut brisket, cut in half if too big for your pan

3 tablespoons kosher salt

1 tablespoon ground black pepper

3 tablespoons vegetable oil

2 yellow onion, quartered

1 head garlic, cut in half horizontally

1/4 cup tomato paste

1 1/2 cups red wine

4 1/2 cups low sodium beef stock

6 sprigs thyme sprigs

2 dried bay leaf

4 stalks celery stalks, trimmed and cut in thirds

4 carrots, peeled and cut in thirds

PREPARATION

1. To start cooking, place a large pot on the surface and plug thermometer into your One Top.

2. While pot is preheating, season the brisket all over liberally with the salt and pepper. Get oil and tongs ready for the next step.

3. Once goal temperature is reached, add oil and swirl to evenly coat pot. Place brisket in pot, pressing down on parts that are coming away from the pot, ensuring a nice crust. Sear on each side until brown. Transfer the brisket to a plate.

4. Add onions to the pot, season with salt and pepper, browning on all sides. Add tomato paste and garlic. Stir to coat the vegetables with tomato paste. Sauté until you can smell the tomato paste and it has deepened in color.

5. Pour in the wine scraping up any browned bits from bottom of the pot with your tongs. Stir in the stock, thyme, and bay leaves. Place thermometer onto the side of the pot, ensuring at least one inch is covered in liquid. Allow to come to a simmer.

6. Return the brisket to the pot, cover with the lid, and simmer for 2½ hours.

7. Flip brisket over, and add the celery and carrots. Cover again, and continue cooking until meat and vegetables are tender, 1 hour.

8. Remove the brisket and vegetables. Strain the cooking juices and discard the solids. Pour the cooking juices back into the pot and boil until reduced by half, about 20 minutes.

9. Serve the sauce with the brisket, carrots, and celery. Enjoy!