We are all about holiday meals right now. Here is another great dish to serve up for a group of hungry guests. Pair this brisket with our 2012 Cabernet Franc Reserve.
- 5 lb. beef brisket salt & pepper
- 3 tbsps. olive oil
- 1 lg. onion, halved and thinly sliced
- 2 garlic cloves, minced
- 1 head garlic, halved horizontally
- 2 tbsps. tomato paste
- 1 1/2 c. Cabernet Franc
- 4 1/2 c. chicken stock
- 2 bay leaves
- 1 lb. parsnips, peeled and halved
- 20 baby carrots (about 8 oz.), peeled
- 10 oz. red pearl onions, peeled (about 2 1/2 c.)
- 1 tbsp. balsamic vinegar
1. Preheat oven to 325ºF. Season both sides of brisket with salt and pepper. Place a roasting pan across 2 burners on medium-high. Heat 3 tablespoons oil in pan. Add brisket; sear until browned, 4 to 5 minutes per side. Transfer to a plate.
2. Reduce heat to medium. Add onion and minced garlic to pan; cook, stirring often, until onion is soft, about 4 minutes. (Add more oil to pan if needed.) Stir in tomato paste, and cook for 1 minute more. Stir in wine, and cook, scraping any browned bits from bottom of pan.
3. Add stock and bay leaves, and bring to a boil. Add the brisket to the pan, and cover with foil. Transfer to oven, and roast until meat is very tender, about 2 hours. Flip meat over. Add head of garlic. Cover, and roast for 30 minutes more.
4. Add remaining vegetables to brisket, cover, and roast until meat and vegetables are tender, about 1 hour. Transfer vegetables and garlic to a platter and meat to a cutting board, reserving pan sauce. Tent meat with foil; let rest.
5. Let sauce stand in pan for 15 minutes, then skim fat from top. Place pan across 2 burners over medium-high heat; cook until sauce is reduced by slightly more than half, about 20 minutes. (You should have about 2 cups.) Stir in vinegar.
6. Thinly slice brisket against the grain. Arrange slices on a platter with the vegetables. Season with pepper, and drizzle with some sauce. Serve immediately with remaining sauce.
recipe adapted from Martha Stewart