When cooking for New Years Eve, I look for simple recipes that I can make and forget. This brisket recipe fit the bill. I was able to put it together and let it cook away until it got tender and developed a great flavor. Big enough to feed us and a couple friends it was enjoyed by all.
- One 3- to- 5- pound veal or beef brisket
- Salt and freshly ground pepper to taste
- 2 tablespoons vegetable oil
- 12 small spring onions, trimmed and halved, or 2 medium onions, thickly sliced
- 6 carrots, peeled
- 8 cloves garlic, peeled
- 1 tablespoon cider vinegar
- 1 cup dry white wine
- 3 cups veal, beef, or chicken stock
- 3 small tomatoes, halved
- 2 sprigs fresh thyme, or ½ teaspoon dried thyme
- 1 bay leaf
- 5 sprigs fresh parsley, plus ¼ cup chopped fresh parsley
- One ½- inch slice of fresh ginger
- 2 lemons
- 2 oranges
Preheat the oven to 325°F. Season the brisket with salt and freshly ground pepper to taste.
Pour the oil into a Dutch oven over medium heat. Brown the meat for about 4 minutes on each side. Remove, and set aside. Add the onions, carrots, and garlic cloves to the Dutch oven, cooking until they are just beginning to soften, adding more oil if necessary. Raise the heat, pour in the cider vinegar, and stir with a wooden spoon to scrape up any bits that have stuck to the pan. Add the white wine and continue stirring, allowing the liquid to reduce for a few minutes.
Put the meat back in the pot, along with the stock. Bring to a simmer, and add the tomatoes, thyme, bay leaf, parsley sprigs, ginger, and leek top. Using a straight peeler, remove the zest in long strips from one of the lemons and one of the oranges. Add to the pot. Cover, and place in the oven for 45 minutes.
Lower the oven temperature to 275°F, and continue cooking for 2 to 2½ more hours, or until tender.
Remove the meat and vegetables from the pot. Discard the citrus peels, thyme and parsley sprigs, ginger, bay leaf, and leek top. If cooking in advance, let the pot cool, and refrigerate the brisket in the sauce.