Todd's Modern Day Brisket - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/todd-gray
Meat Todd: I took the traditional Jewish braised brisket (see The Jewish Brisket, Modernized) and added techniques from my French arsenal to come up with a modern, elegant version of this beloved meat dish. It must be ma
Ingredients
- 2 tablespoons salt
- 1 tablespoon smoked paprika
- 1 tablespoon mustard seed
- 1 teaspoon freshly ground black pepper
- One 3-pound beef brisket, trimmed of excess fat
- 2 tablespoons canola oil
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 3 garlic cloves, crushed
- 1 carrot, chopped
- 2 celery rib, chopped
- 1 small onion, chopped
- 4 cups veal stock
- 2 cups dry red wine (such as Cabernet Sauvignon)
- 1/2 cup balsamic vinegar
Instructions
- Brown the brisket. Heat the oven to 325 °F. Mix together the salt, paprika, mustard seed, and pepper in a small bowl. Rub the spice mixture all over the brisket. Heat the oil in a large heavy skillet over medium-high heat. Add the brisket and cook until brown on both sides, turning once—5 to 7 minutes per side.
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