When I was a little girl my mother used to make a beef dish that I loved. I never knew what it was until I became an adult and learned it was called brisket of beef. I liked that the meat was tender, and full of flavor. Finding it in the market, however, was a chore. I would only see Corned Beef, which I like very much, but it’s not the same thing.
While I was thinking about that brisket I had as a little girl growing up in Germany, I realized that my mother never made it after we moved back to the United States. Maybe it wasn’t my mother’s dish after all, maybe it was our German maid, Elfrida’s brisket I remember so fondly.
Either way, when I found brisket at the local butcher shop, I knew I had to try making it. I figured I would do something similar to Oxen Shvantz Suppe – Braised Oxtails, which also takes a long time to cook. It’s hot and I didn’t want to be in a hot kitchen all day, so I used my 4 quart Nesco to slowly braise the brisket. It was delicious!
Recipe: Brisket of Beef in Wine Sauce
- 2 pounds Brisket of Beef
- 2 tablespoon Olive oil
- 2 Onion sliced
- 1 Bell pepper sliced
- 3 large Garlic cloves
- 2 tablespoon Paprika
- 1 tablespoon Beef base
- 3 cup Water
- 1 cup Red wine
- Chop two of the garlic cloves, slice the last one. Trim most of the fat off the brisket if it has a lot of fat. Stick the brisket with a knife and stud it with the garlic pieces on both sides. Rub both sides of the brisket with paprika. Set aside.
- In a heavy skillet, put olive oil and heat. Add the garlic and sauté until translucent. Add the onion and pepper, and sauté until the onion starts to become translucent.
- Push the vegetables aside and brown the brisket on both sides, about 5 minutes each.
- Heat the Nesco to 250.
- Put the vegetables and brisket in the cooking well of the Nesco. Add the beef base to the water and stir well. If if doesn’t completely mix, that’s okay, just add the whole thing to the Nesco well.
- Put the well into the Nesco, cover, and cook for at least 6 hours, turning occasionally. Add the wine and cook an additional 30 minutes.
- When the meat is tender, put it into a heavy pan on the stove top. Remove any fat that might have come off. Add the vegetables and sauce, and let the sauce cook down on simmer, about 30 minutes, stirring occasionally or until the liquid is reduced by about half.
- Serve with noodles or potatoes.
Use a Nesco to maintain the low temperature of 250 for very slow, precise cooking. If you don’t have a Nesco, then make sure you use high on a slow cooker, or cook it very slowly on the stove top.
You can add other vegetables like carrots or potatoes at the last part of cooking. If you have gluten issues, use gluten-free noodles, or other vegetables instead.
Preparation time: 10 minute(s)
Cooking time: 6 hour(s) 30 minute(s)
Diet tags: Gluten free
Dietary restriction: Kosher
Number of servings (yield): 6
Culinary tradition: USA (Traditional)
Fat: 14 grams
Protein: 34 grams
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.