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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Preheat oven to 350F .
Brown brisket in oil. Remove from pan. Put in the onions, puree,
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 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 to 4 hours, or until it's fork-tender.
Carefully peel back the foil to check.
Remove the meat to a platter and cover loosely with foil to keep warm.
Degrease the sauce and taste for salt and pepper. To serve, cut the meat
into 3/8 inch thick slices, napped with the sauce. Or refrigerate it,
tightly wrapped, to serve the next day. Refrigerate the sauce seperately.
Before serving, remove any congealed fat, then reheat the meat gently in
the sauce or in a microwave.
Contributor: Meat cookbook p 200 + Lisa Weiss
Preparation Time: 4:00
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