Balsamic Tomato-Braised Brisket

Balsamic Tomato-Braised Brisket

Serves 10

Ingredients

• 10-pound brisket
• 8-10 allspice peppercorns
• 4-5 cloves
• A few dry bay leaves
• Fresh rosemary sprigs
• 10-12 garlic cloves
• 2 carrots, peeled and cut in big pieces
• 2 onions, peeled and cut in big pieces
• 3-4 celery sticks
• Salt and pepper, to taste
• For the marinade:
• 2 cups red cooking wine
• 1 cup tomato purée
• 1 cup balsamic vinegar
• 4 tablespoons honey
• Salt and pepper

Directions

1. Preheat oven to 350 degrees. Place brisket in a deep cooking pan and add all the dry ingredients on top. In a separate bowl, combine all the ingredients for the marinade.
2. Cover brisket with the marinade, seal pan tight with aluminum foil or lid and bake for 3-3.5 hours.
3. As soon as the brisket cools down, remove it from the liquid and cover with film in order to prevent drying. Store in refrigerator for about 1-2 hours to get it cold for easier slicing. I like my brisket sliced thin, so I usually use my meat slicer. I recommend using an electric knife for better precision, but a nicely sharpened chef’s knife and good pulse can also do the trick.
4. Place the cooking liquid in the refrigerator overnight. (A thick layer of fat will surface the following day and it’s easier to remove when chilled.)
5. Emulsify the liquid marinade with a hand blender, then strain it in a fine colander.
6. Pour over the sliced brisket in an oven dish and cover with aluminum foil. Return to a 350-degree oven to heat for about 20-30 minutes. (In this heat-up process, the liquid will reduce and thicken to a wonderful sauce!)