Twisted Braised Beef Brisket
- 6
Ingredients:
1 four-pound Beef brisket
2 cups All-purpose flour
2 cups Carrots, diced small
3 cups Onions, diced small
2 cups Celery, diced small
1 cup Vegetable oil
2 cups Red wine
3 pints Beef broth
8 ounces Tomatoes, crushed (canned)
4 tablespoons Garlic, chopped fine
1 sprig Rosemary, fresh
1 sprig Thyme, fresh
1 Orange skin, zested into wide strips
1 tablespoon Kosher salt
1 tablespoon Fresh-cracked black pepper
3 tablespoons Hoisin Sauce
1 tablespoon Soy sauce
1 Star anise
Instructions:
Preheat oven to 325 degrees. Cut the onions, carrots, and celery into small dice. Dust the brisket with salt and pepper and then dust in flour. Add oil to a large, deep roasting pan. Place pan over stove burner eyes and adjust heat to medium high. Let sit 2 minutes. Lightly brown the brisket evenly on both sides. Remove from oil and pat dry with paper towels. Pour off excess oil from pan. Add wine and all vegetables. Place brisket over vegetables, cover with broth, soy and Hoisin sauces, and star anise. Bring to a boil. Add orange zest, thyme, and rosemary, cover with foil, and place in preheated oven for 3 hours. When tender, remove brisket from braising liquid. Place brisket on cutting board and cut against the grain into wide slices, and then set aside. Reduce braising liquid for 15 minutes or until slightly thickened, remove orange peel and star anis