Shaved Brussel Sprouts With Prosciutto
2 lb natural beef or venison brisket
1 onion, sliced
2 carrots, diced
2 parsnips, diced
2 stalks celery, diced
4 bulbs garlic, cleaned
1 tsp thyme, crushed
1 tsp ground coriander seeds
3-4 TBS tomato paste or oven dried tomato product.
2 cups dry Tempranillo wine or other hearty red varietal
2 cups natural chicken stock or water
Method:Heat EVOO in large braising pan; season brisket with salt, pepper and coriander; sear brisket on both sides. When well browned, remove and add onions, carrot, parsnips, celery and garlic to pot. Cook till aromatic; add seasonings, tomato product, wine and stock. Return brisket to the pot and bring to simmer. (Add more liquid (water or stock) to come 1/3 of the way up the beef if needed). Cover and place in 325ºF oven for approximately 1 ½ to 2 hours, turning once during cooking. Serve immediately or cool uncovered in shallow pan in liquid; remove fat from surface when cooled. Remove brisket for slicing. Place sliced brisket back in pan for reheating (sauce may be pureed before cooling if desired). Reheat 350ºF to 165ºF for about 50—60 minutes.
At service garnish with fresh horseradish if desired.
2 lb natural beef or venison brisket
1 onion, sliced
2 carrots, diced
2 parsnips, diced
2 stalks celery, diced
4 bulbs garlic, cleaned
1 tsp thyme, crushed
1 tsp ground coriander seeds
3-4 TBS tomato paste or oven dried tomato product.
2 cups dry Tempranillo wine or other hearty red varietal
2 cups natural chicken stock or water
Method:Heat EVOO in large braising pan; season brisket with salt, pepper and coriander; sear brisket on both sides. When well browned, remove and add onions, carrot, parsnips, celery and garlic to pot. Cook till aromatic; add seasonings, tomato product, wine and stock. Return brisket to the pot and bring to simmer. (Add more liquid (water or stock) to come 1/3 of the way up the beef if needed). Cover and place in 325ºF oven for approximately 1 ½ to 2 hours, turning once during cooking. Serve immediately or cool uncovered in shallow pan in liquid; remove fat from surface when cooled. Remove brisket for slicing. Place sliced brisket back in pan for reheating (sauce may be pureed before cooling if desired). Reheat 350ºF to 165ºF for about 50—60 minutes.
At service garnish with fresh horseradish if desired.