Brisket with carrots
If in full price, it can be expensive but if you find it with a good discount, get it and add it to your dinner table any day of the week. I got a big piece for less than $15 and it was worth every penny of it. It takes a very long time to cook but it won’t keep you busy. If you work and don’t come home until the evening, cook it the day before and re-heat it to serve the next day. The recipe is a slight (or less slight depending on your definition) modification of this one on food network.
- 2 tablespoons oil
- about 3 pounds brisket
- 1 tablespoon paprika
- salt & pepper
- 4 onions, chopped
- 1 1/2 cups red wine
- 4 chicken broth
- 8 carrots sliced in three to four pieces each
How to make: Season the brisket with salt, pepper, and paprika. Saute the brisket in a big, heavy pan, starting with fat side down, until browned, about ten minutes. Keep the meat in a plate. Saute the onions until they become soft and tender (7-10 minutes). Add the wine and cook for a few more minutes. Return the meat to the pan. Surround it with the onions. Add the broth, cover and cook at low heat until the meat is fork tender, about two hours. Then, add the carrots and keep cooking for another half hour. If you need to thicken the sauce, mix one tablespoon flour in half cup of water and add it to pan. Cook a little longer until you get a thick sauce. If you are serving guests, slice the meat across the grain and serve it with its sauce. I let my family do the cutting as you can see in the photo. Also, I didn’t have enough carrots so I used some baby carrots to reach the required amount.
Notes and tips: Brisket is the meat coming from the chest of the animal, beneath the first ribs. It requires long hours of cooking to tenderize but once it does it’s very yummy and indeed very tender.