Tuesday, October 27, 2009

Stringed Beef Brisket Recipe

Stringed Beef Brisket Recipe
A nice beef brisket recipe to try !


* Kosher salt or to taste
* Freshly ground black pepper or to taste
* 1 beef brisket (6 pounds), cut in 1/2-inch cubes
* 3/4 cup peanut oil
* 1 carrot, peeled and chopped
* 1 leek, washed and diced
* 1 stalk celery, diced
* 2 Tbsp pureed garlic
* 1 onion, chopped
* 2 cups cabernet sauvignon wine
* 12 cups veal stock
* 1 bay leaf
* 2 Tbsp dried thyme
* 1/2 cup cognac

Salt and pepper the beef brisket. Brown meat in half the hot oil in a saute pan. Remove and set aside.

Brown carrot, leek, celery, garlic, and onion in the remaining oil in the same pan. Remove and deglaze with 1/3 cup wine.

Place beef brisket, vegetables, and deglazed juices in a stock pot. Add the cabernet sauvignon, veal stock, bay leaf, thyme, and all except 2 tablespoons of the cognac. Add salt and pepper to taste. Cover and cook until beef brisket is tender (about 2 hours). Remove the meat, and using two forks, shred the beef.

Meanwhile, reduce sauce over low heat, uncovered, until thick enough to coat a spoon. Adjust seasonings and return beef brisket to the sauce. Add the remaining 2 tablespoons cognac and serve the meat mounded up on a platter. The beef brisket recipe is ready..enjoy it ! Nice !

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