John Pleshette's Brisket

John Pleshette's Brisket

"The key to good brisket is long-braising at a low temperature a day ahead of time.  This allows you to easily remove most of the fat.  When you slice brisket cold it holds together after which you reheat the slices in the sauce.  The proportion of wine to stock to tomatoes is less important than the technique which guarantees that the end result is tender and full of flavor. Bon Appetit!" -- Chef John

Serves 8-10

5-6 lb Brisket
4 onions
4 garlic cloves
2 celery stalks
3 cups of red wine
beef or veal stock
10-oz can of peeled whole tomatoes (san marzano)
bouquet garni (8 parsley stems, 4 sprigs of thyme, 1 bay leaf)
12 medium carrots
Italian parsley
1/2 cup of freshly-grated horse radish
1/2 cup of crème fraiche

Pre-heat oven to 325.  Salt and pepper brisket.

Heat a large steep-sided pan for two minutes over a high flame.  Add a splash of vegetable oil.  Brown brisket on both sides, fat side first.  

Meanwhile, slice onions 1/4-inch thick.  Peel and chop celery stalks.  Peel and roughly dice garlic.

When brisket has browned, remove from the pan.  Reduce heat.  Add 3 Tbsps of butter.  Add onions, celery and garlic.  Stir with a wooden spoon.  Cover and sweat onions.  

Tie together parsley stems, thyme and bay leaf with a cotton string.  Lay on top of the onions.  

Put brisket in the pan, fat side up.  Pour in 3 cups of red wine.  Bring to a boil, reduce to a simmer.  

Meanwhile, empty tomatoes into a bowl and crush with your fingers.  Add tomatoes to the pan.  Pour in enough beef stock to barely cover the brisket.  Raise heat to return to a boil. 

Place brisket the center of the oven and cover.  Braise for two hours.  Leaving cover slightly ajar, cook another hour.  

Remove pan from the oven and allow to cool before placing in refrigerator.  Refrigerate overnight.

The next day, remove as much fat as you can.  Take brisket from pan and set on a platter.  Discard bouquet garni.

Peel and trim carrots.  Scatter in the pan on top of the stove.  Cover.  Cook carrots in braising liquid over low heat till nearly done.

Meanwhile, slice cold brisket across the grain.  Gently slide sliced brisket into the pan with the carrots.  Nap with braising liquid as it heats.  Garnish with chopped parsley.

Serve with freshly-grated horseradish mixed with 1/2 cup of crème fraiche.

CellarWise Wine Pairing
Brisket calls for a red to balance the heartiness of the dish with the presence of tomatoes.  Spain is one place to start, my first choice being the exuberant ’07 Masia de Bielsa Garnacha Vinas Viejas Campo de Borja ($11). For a couple bucks more try the detailed and authentic ’07 Adegas Costoya Mencia Ribeira Sacra “Alodio” ($15). A classic choice might be the delicious ’04 Bodegas Valdemar Rioja Tempranillo Crianza Conde de Valdemar ($12). From Chile, try the ’06 GEO Wines Syrah Rapel Valley “Rayun” ($10) for its angular mineral character.