Braised Beef Brisket in Red Wine Sauce

Ingredients14

• beef brisket2000g
• garlic cloves3 Zehen
• onions100g
• carrots150g
• celery root100g
• parsnip100g
• tomato paste2 EL
• dry red wine400ml
• beef stock1l
• peppercorns1 TL
• ground allspice0.5 TL
• bay leaves2 Stück
• salt2 TL
• neutral oil3 EL

Instructions

1. 1

   Trim the brisket thoroughly of sinew and fat so it does not contract and turn tough while cooking.

2. 2

   Peel the garlic, onion, carrots, celery root and parsnip and cut into coarse cubes.

3. 3

   Heat the oil in a Dutch oven. Rub the brisket with the salt and sear 3 to 5 minutes per side until deeply browned.

4. 4

   Remove the meat and cook the vegetables in the pot for about 5 minutes until they pick up color.

5. 5

   Reduce the heat, add the tomato paste and sauté while stirring, taking care it doesn't burn or the sauce turns bitter.

6. 6

   Deglaze with the red wine and pour in the beef stock. Add the peppercorns, allspice and bay leaves in a tea infuser and bring briefly to a boil.

7. 7

   Return the brisket to the pot, cover and braise for 3 to 3.5 hours, until a meat fork slides out easily.

8. 8

   Remove the meat from the liquid, let rest briefly and slice thinly against the grain.

9. 9

   Remove the infuser and season the sauce. For a smooth sauce, strain it first; otherwise the vegetables stay in as a flavorful garnish.