Love BBQ brisket? Here's your winter go-to: Tracy Malechek-Ezekiel's Italian Braised Beef Brisket.

Описание: This Braised Italian Beef Brisket from chef Tracy Malechek-Ezekiel marries the rich, deep flavors of red wine and the sweet, nuanced complexity of prunes. Each bite is infused with the aromatic blend of herbs, spices, and the luxurious, silky sauce.

Get the printable recipe: https://californiaprunes.org/recipe/b...

INGREDIENTS
2 lbs beef brisket, cut into 4 inch portions ideally the flap
2 cups yellow onion 1/2 in dice
1 cups celery cut into 1/2 in dice
1 cup carrot peeled and cut into 1/2 in dice
2 cups prunes
2 tsp fennel seed ground
½ tsp black pepper ground
¾ cups red wine
1- quart beef stock Homemade, if possible
½ tsp black pepper
½ tsp red wine vinegar
2 sprigs rosemary
kosher salt to taste
black pepper to taste
2 TBSP chopped parsley

INSTRUCTIONS

Preheat oven to 300°F (150°C).

On a large plate, pat brisket with paper towels until dry. Season liberally with kosher salt and black pepper.

Heat a large Dutch oven to medium-high. Add a good drizzle of extra virgin olive oil, then, sear the brisket until it’s golden brown on all sides. Set brisket aside.

In the same pot, cook sweet onion, celery and carrot in the residual oil for 2-3 minutes, until partially cooked.

Add ground fennel and black pepper, and bloom on low heat for 30 seconds, stirring constantly. De-glaze with red wine. Cook the wine on low heat until it’s almost completely reduced and cooked off, stirring occasionally.

Add beef stock and prunes and bring the stock to a simmer. Return the brisket to the pot, spoon the sauce + prunes over the top of it.

Add rosemary and cover with two layers of foil and seal the sides neatly so the heat doesn’t escape.

Cook the beef for 3-4 hours until tender. (You should be able to tear apart with two forks or insert a cake tester without much resistance).

Rest the brisket in the hot prune sauce for 15 minutes, then remove the brisket and reserve on a large plate, covered with foil.

Reduce the prune sauce until it has thickened and coats the back of a spoon. Add the red wine vinegar, and season to taste.

To serve, plate parmesan polenta, add sliced brisket, and top with the prune sauce draped on top. Garnish with chopped parsley. Bon appetit!

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