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Author Notes: Brisket is one of my favorite things to serve guests. It tastes best if is made the day before and then heated up for your guests, leaving you time enjoying your friends. I was going through an old journel that I had from 15 years ago and for a dinner party that I had made a veal shank with redwine and chocolate. The recipe has long since vanished, but I decided to try to recreate it in some variation. This is simple to prepare, but has complex notes through out. Make sure that you buy a big enough cut of brisket. They shrink in size as cooked. I always try to have leftovers. Brisket sandwiches slathered with horseradish cream are the stuff of my dreams. These measurements are fluid, depending on the size of the brisket. I served it with mashed parsnips and potatoes. - MyCommunalTable
Serves 4-6 people
- 3-4 pounds brisket
- 3 tablespoons flour
- creole seasoning
- salt and pepper
- 4 tablespoons tomato paste
- 2 tablespoons cocoa powder
- 1 tablespoon worchestershire sauce
- 1 med. onion, thinly sliced
- 5 gloves garlic
- fresh thyme
- 2 cups beef broth
- 1/3 bottle of red wine
- oil for browning
- 2 pads of butter
- Season the entire brisket with salt, pepper and creole seasoning.
- Coat with flour.
- Place in skillet that has been heated over medium heat. Sear with a brown finish on both sides of brisket.
- Line a casserole dish with foil that is overlapping the edges enough to wrap and seal around the brisket when you have added all the ingredients.
- Place brisket in foil lined pan.
- In a small dish, mix tomato paste, cocoa, and worchestershire sauce. Spread paste all over brisket. If you need more, make more.
- Smash garlic cloves to peel and place gloves on top of brisket.
- Place thinly sliced onions all over the top.
- Pour broth and wine until it is about 2/3 up the side of the brisket. I used a wine from Chili (Carmenere) which also has undertones of chocolate. A lot of South American wines work well with this recipe.
- Spread sprigs of thyme around the top. Then seal the foil, making the brisket air tight.
- Place in a 350F oven for about 3 1/2 hours. If you are cooking a bigger piece of meat, cook longer. You will want the meat to pull apart easy.
- Let cool down, then place in fridge over night.
- Next day, pull out. Thinly slice brisket. Drain cooking liquid through a seive. Place back into foil with a touch of cooking liquid. When you are ready to reheat, place in 350F. It usually takes about a half hour.
- Heat cooking liquid in a sauce pan. Reduce awhile if you want more intensity in sauce. Mix a tablespoon of flour iwth some water and stir in to thicken. Cook a little while to cook flour. Adjust seasonings. Add pads of butter. Serve with meat.
- This recipe was entered in the contest for Your Best Beef Stew