Caramelized Onion and Wine Brisket With Glazed Vegetables
From chefmeow 15 years agoIngredients
- 4 cups canned chicken broth shopping list
- 1 bottle dry white wine shopping list
- 1/2 cup brandy shopping list
- 1/3 vegetable oil shopping list
- 2 pounds meaty beef neck bones shopping list
- 3-1/2 pounds onions thinly sliced shopping list
- 4 large celery stalks sliced shopping list
- 1-1/2 teaspoons whole allspice shopping list
- 6 garlic cloves chopped shopping list
- 2 teaspoons dried thyme shopping list
- 5 pound flat cut brisket shopping list
- 3/4 cup chopped canned tomatoes shopping list
- 1 tablespoon tomato paste shopping list
- glazed Vegetables: shopping list
- 2-1/2 pounds mixed vegetables (zucchini, crookneck squash, turnips, carrots and new potatoes) shopping list
- 8 red boiling onions shopping list
- Sauce: shopping list
- 1/4 cup butter shopping list
- 1/4 cup honey shopping list
- 1 teaspoon dried thyme shopping list
- 10 ounces cherry tomatoes shopping list
- 4 ounces asparagus tips or sugar snap peas shopping list
How to make it
- Boil first 3 ingredients in pot until reduced to 4 cups about 25 minutes.
- Preheat oven to 325 then heat oil in large Dutch oven over high heat.
- Add bones then sauté until well browned turning occasionally about 12 minutes.
- Transfer bones to bowl then add onions, celery and allspice to Dutch oven.
- Season with salt then cook until onions are golden stirring often about 25 minutes.
- Continue cooking until onions are dark brown scraping bottom and stirring often for 15 minutes
- Add garlic and thyme then sauté 5 minutes and transfer onion mixture to large roasting pan.
- Add 1 cup broth mixture to Dutch oven then bring to boil scraping up browned bits.
- Transfer to roasting pan then season brisket generously with salt and pepper.
- Add to Dutch oven and brown over high heat about 5 minutes per side.
- Place brisket fat side up on onion mixture in roasting pan then surround with bones.
- Add remaining broth mixture and tomatoes to Dutch oven and bring to boil scraping up bits.
- Pour mixture over brisket then cover roasting pan tightly with heavy duty foil and place in oven.
- Bake until brisket is tender about 4 hours then remove foil and cool brisket 2 hours.
- Bring contents of roasting pan to simmer then discard bones.
- Pour contents of roasting pan into coarse strainer set over large bowl.
- Press on solids to release as much liquid as possible.
- Puree solids in processor then mix enough puree into juices to form thick sauce.
- Add tomato paste and whisk then pour sauce into saucepan and simmer until heated through.
- Season with salt and pepper then slice brisket thinly across grain at slight diagonal angle.
- Arrange slices in glass baking dish and drizzle 1/2 cup sauce over top then cover with foil.
- Bring large pot of salted water to boil.
- Add all squash, turnips and carrots and cook until crisp tender about 6 minutes.
- Using slotted spoon transfer to large bowl.
- Add potatoes to boiling water and cook until just tender about 12 minutes.
- Using slotted spoon transfer potatoes to same bowl.
- Add onions to boiling water and cook until almost tender about 4 minutes.
- Drain and cool slightly then peel onions and add to same bowl.
- Preheat oven to 350 then bake brisket until heated through about 30 minutes.
- Meanwhile boil butter, honey and thyme in heavy large skillet over high heat 5 minutes.
- Add cooked vegetables, tomatoes and asparagus then toss until heated about 5 minutes.
- Season with salt and pepper then arrange brisket on platter.
- Bring remaining sauce to simmer and arrange vegetables around brisket and pour sauce over top.
People Who Like This Dish 4
- minitindel THE HEART OF THE WINE COUNTRY, CA
- binky67 Ellicott City, MD
- mamalou Attleboro, MA
- kitchenhappy1 Toronto, CA
- chefmeow Garland, TX
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The Rating
Reviewed by 4 people-
wow fantastic cat i love this ....ten........
minitindel in THE HEART OF THE WINE COUNTRY loved it -
Wish I had some of this to eat right now! YUM!
mamalou in Attleboro loved it
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