Prep: 10 minutes
Cook: 3 1/2 hours
This recipe is from Bruce Aidells’ and Denis Kelly’s The Complete Meat Cookbook, published by Houghton Mifflin in 1999. Bruce says the addition of the sun-dried tomatoes gives it a Mediterranean flavor. The recipe author, Lisa Weiss, says, “When I served this dish for the first time, all my guests and family said this was the best brisket I’d ever cooked. The sauce is wonderfully rich and dark. The meat is fork-tender, yet not falling apart, and it’s easy to slice.”
This recipe is modified from the original (which uses a whole brisket). The Niman Ranch half brisket is a leaner cut of meat.
1 Niman Ranch brisket
1 tsp sea salt or Kosher salt
1/2 tsp freshly ground black pepper
1 tbsp oil from sun-dried tomatoes
2-3 medium onions, thinly sliced
1 cup canned tomato puree
1/4 cup sun-dried tomatoes, packed in oil, drained and chopped, with the oil reserved
1 bay leaf
3/4 tsp dried thyme
1 cup beef stock (if using canned broth, be careful when adding salt or use low-sodium stock)
1 cup dry red wine
Salt and freshly ground black pepper
- Preheat the oven to 350°F.
- Sprinkle the brisket all over with the salt and pepper.
- Heat the oil in a large Dutch oven or roasting pan over medium-high heat. Brown the brisket on all sides – 7 to 10 minutes. Remove the meat and pour off all but 1 tablespoon of fat from the pan.
- Put in the onions, tomato puree, sun-dried tomatoes, bay leaves, and thyme and stir well to combine. Put the brisket back into the pan and spoon some of the onions and tomatoes over the top.
- Add the stock and the wine and bring to a simmer. Cover the pot tightly with aluminum foil and put on the lid to form a tight seal. Bake the brisket for 3 1/2 hours or until it’s fork-tender.
- Carefully peel back the foil to check. (You can also cut off a small slice and taste.) Transfer the meat to a platter and cover loosely with foil to keep warm. Degrease the sauce and taste for salt and pepper.