Author Notes
Beef brisket tenderly stewed with tomato sauce. —nana.maki
Ingredients
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1 pound
Brisket (Beef)
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1
Onion
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1
Carrot
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10
Petite Tomatoes
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1
Celery
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2
Garlic
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2 cups
Red Wine
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1
Tomato Can
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1
Bay Leaf (Large Leaf)
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1/4 cup
Red Wine Vingar for the Gastrique
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2 teaspoons
Water for the Gastrique
Directions
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Night before cooking :
Cut the brisket into reasonable sizes (about 7cm squares) and soak overnight in red wine.
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Lightly flour the meat with flour and grill the meat in a frying pan over medium to strong heat until the surface is slightly brown.
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Using the same frying pan, saute the vegetables.
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Place both the meat and vegetables into a cast iron cookware (I personally use the Le Creuset) adding the remainder of the wine (used for soaking meat overnight), a can of chopped or whole tomato and bay leaf.
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Making Gastrique – Carmelise the water and sugar in a sauce pan adding red wine vinegar.
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Add the Gastrique to 4 and let it simmer for about 1.5 – 2 hours in low heat; adding salt and pepper as needed.
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