Brisket is beef flank slowly cooked in the oven for a long time in a sauce made with wine or other juices to achieve a delicious and extremely tender meat. This recipe is traditionally served at parties.
Season the brisket with salt and pepper on both sides, cover, and refrigerate for half an hour.
Meanwhile, bring the wine to a boil in a pot over medium heat until it reduces by half, about 15 minutes.
Preheat the oven to 180 degrees Celsius.
Remove the brisket from the refrigerator and sprinkle with flour on both sides.
On low heat, heat 2-3 tablespoons of oil in a large pot that you will later use to cook the beef in the oven.
Sear the brisket in the oil for about 5 minutes on each side. Remove from the pot.
Add 2 more tablespoons of oil to the pot and sauté the garlic, shallots, carrots, and celery for 4-5 minutes. Add half of the apricots, parsley, thyme, and tomato puree and cook for 1 more minute.
Place the brisket in the pot and add the red wine and beef broth. If the brisket is not covered with liquid, add more broth. Cook over medium heat until the liquid begins to boil, cover the pot, and place it in the oven.
Cook the brisket in the oven for 2-2.5 hours.
Meanwhile, clean and boil the pearl onions for 2-3 minutes. Also, cut the remaining apricots into strips.
In a small skillet, heat 2 tablespoons of oil over medium heat and cook the pearl onions for 6-7 minutes.
Add the strips of apricot and cook for 2-3 more minutes. Remove from heat.
When the meat is ready, remove it from the pot and place it on the serving platter, covering it with aluminum foil until serving to keep it warm.
Bring the pot juices to a boil for 15-20 minutes to thicken and strain. Pour over the meat and add the pearl onions and apricots. Serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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