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by Chef Shaya Klechevsky, At Your Palate
Infusing French influences on a brisket recipe leads to a rich, moist and soft brisket. It includes multiple dimensions with wine and delicious aromatics like carrots, potatoes and turnip. A divine dish!
Ingredients:
1 large onion, diced
2 cloves, whole
4 1/2 pounds beef brisket, flat cut*
2 cups beef stock
2 large carrots, diced
2 large leek, diced
2 stalks celery, diced
2 medium turnips, quartered
1 package white button/cremini mushrooms, trimmed
2 garlic clove, mashed
Black peppercorns
4 bay leaves
4 sprigs fresh thyme
2 cups red wine, dry
Vegetable oil
Directions:
Preheat oven to 350
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