Brisket
Ingredients:
- brisket - 3 pounds
- kosher salt - 1 1/2 T
- black pepper - 2 t
- oil - 3 T
- butter - 2 T
- white onion, sliced thin - 3 medium
- garlic cloves, peeled, smashed - 6
- thyme - 1 sprig
- carrots, peeled, cut into chunks - 2 medium
- dried apricots - 3/4 cup
- tomato paste - 1 1/2
- beef stock - 6 cups
- Cabernet Wine - 1 bottle
Instructions:
Rub salt and pepper over entire brisket, let sit at room temperature for 45 - 60 minutes.
In a Dutch oven heat oil over high heat, sear brisket for 5 minutes on each side, or until a crust forms. Remove the meat; set aside. Melt butter over medium heat in the Dutch oven, add onions, garlic, thyme, carrots and tomato paste and cook until onions are soft and slightly browned, 5 - 7 minutes.
Return brisket to Dutch oven, add apricots, beef stock and red wine. Completely submerge brisket in liquid, if needed, add water or more stock until it is covered.
Bake in a preheated 325 degree oven for 3 1/2 - 4 hours until meat is falling apart. Remove, place meat on serving platter cover with foil. On medium heat, boil liquid over until it reduces to 4 cups, may take 25 minutes. Strain the sauce through a sieve and adjust seasoning to personal taste.
Cut brisket against the grain in 1/4-inch strips and serve with sauce and apricots, onions and carrots. Spoon liquid over meat.
