Paul Finkelstein's Best Brisket
Brisket is great the first day, but even better reheated. As a tougher piece it requires a long slow braise which will help bring out the incredible flavour. While purchasing the brisket, ask the butcher for a square end piece over the pointed as it has less fat. Any leftovers from this brisket recipe can be used for an incredible pasta sauce or in a sandwich.
2 cups low sodium beef or chicken stock
1 cup red wine
1/2 cup ketchup
1 medium onion, sliced
1/2 head garlic - cut in half exposing the cloves
1 sprig of thyme
1 bay leaf
2 lb flat-cut beef brisket (trimmed of outer fat)
Pinches of salt
2 large peeled carrots, cut into 1-inch pieces
In a bowl, stir tomatoes with stock, wine and ketchup. Set aside. Toss onion, garlic, thyme and bay leaf in a small roasting pan or oven-proof dish (such as a Dutch oven) just large enough to hold meat and about 5 cups liquid. Place brisket in pan and sprinkle with salt. Pour tomato mixture over and around meat. Cover pan tightly with foil or a lid to prevent steam from escaping. Steam keeps the meat moist and helps to tenderize it.
Cook in a preheated 350°F oven for 1 1/2 hours, occasionally turning meat. Then add carrots. Reseal and place back in the oven until yummy and fork-tender, 1 1/2 to 2 more hours. Enjoy the aromas! Slice brisket across the grain; this will make it tender and palatable. Serve this best brisket with potato latkes and braised carrots.
Makes 4 servings.
53 g protein
19 g total fat
6 g saturated fat
144 mg cholesterol
27 g total carbohydrate
15 g sugars
3 g fibre
886 mg sodium
Created exclusively for besthealthmag.ca
