Friday, April 11, 2008

Rebo's Brisket

Rebo's Brisket
From: Dolores Reborn

1 small brisket (2-4 lbs), trimmed of fat
kosher salt
cracked black pepper
1/4 c flour for dredging
1 tbs garlic powder
1 tbs olive oil
1/2 bag baby carrots
4 med red potatoes, quartered
4 shallots or 1 onion, cut into wedges
8 cloves of whole peeled garlic
1 tsp dried or 1 tbs chopped fresh rosemary
1-1/2 c red wine
2 c beef stock

Salt and pepper the brisket. Mix the flour and garlic powder, and dredge both sides of brisket.

Heat the oil in a dutch oven over medium-high heat. Brown on both sides (about 3-4 minutes per side,) then add all the veggies around it. Sprinkle in the rosemary, and add a bit more salt and pepper to the veggies. Pour in the wine and beef broth. Bring to a boil, cover and lower heat to a simmer. Simmer for 3-4 hours.

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