Delmonico's Beef Brisket Daube
Serve this tender brisket alongside the Emeril's Delmonico Macaroni and Cheese and ladle the rich tomato gravy over all.
Ingredients
- One 4 to 5 pound beef brisket
- Salt and freshly ground black pepper
- ¼ cup olive oil
- 3 medium onions, chopped
- 3 large ribs of celery, chopped
- 1 large bell pepper, chopped
- ¼ cup minced garlic
- One 6 ounce can tomato paste
- 3 cups dry red wine
- 3 bay leaves
- Bouquet of fresh thyme sprigs
- 1 quart chicken stock
- Three 28-ounce cans of whole tomatoes, puréed
- 1 ½ teaspoons sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon cayenne
Directions
Preheat the oven to 325°F and season the brisket liberally on both sides with salt and pepper.
Heat a very large (14-inch or larger) sauté pan or Dutch oven over medium-high heat. When hot, add 2 tablespoons of the olive oil and sear the brisket until nicely browned on both sides. Remove the brisket from the pan and transfer to a roasting pan or other pan large enough to hold the brisket and all the remaining ingredients. (We used a roasting pan measuring 11- by 15- inches and 4-inches deep.)
To the hot sauté pan, add the remaining olive oil and the onions, celery, and bell pepper and sauté until the vegetables are soft and lightly caramelized, 6 to 8 minutes. Add the garlic and cook for 1 minute. Add the tomato paste and cook, stirring frequently, until it is caramelized, about 3 minutes. Deglaze with the wine and add the bay leaves and the thyme bundle. Cook, stirring frequently, until the wine has reduced in volume by half. Add the chicken stock and as much of the tomatoes as will fit in the pan along with the salt, sugar, basil, oregano and cayenne, and cook until the mixture comes to a boil. Carefully pour the hot tomato mixture over the brisket into the roasting pan. If there are remaining puréed tomatoes that did not fit into the sauté pan, add them to the pan and bring them to a simmer, then pour them into the roasting pan. Stir to combine the liquids, then cover the pan tightly with aluminum foil. Transfer to the oven and cook until the brisket is fork-tender, 4 to 5 hours. When it is fork tender, carefully remove the brisket from the gravy and set aside on a serving platter or cutting board. Place the roasting pan on the stovetop (or transfer the gravy to a large saucepan), return the liquid to a simmer, and cook until the gravy has reduced to a nice gravy consistency, 30 to 45 minutes.
By the time the gravy has thickened, the meat will have cooled a bit and should be ready to slice. To serve, slice it thinly across the grain using a sharp slicing knife. Serve the brisket with pasta or with the Delmonico Mac and Cheese and ladle the gravy over all.
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