Summer Braised Brisket with Blistered Heirloom Tomatoes, Patty Pan Squash & Baby Red Onions
Ingredients
- 4 lb beef brisket first cut
- extra virgin olive oil
- 1 Tbsp kosher salt plus more for seasoning
- course ground black pepper
- 3 large carrots
- 1 onion halved
- 2 celery stalks cut into chunks
- 1 head of garlic cut in half
- 28 oz can of crushed tomatoes
- 3/4 bottle dry red wine
- 1 bay leaf
- 1/4 bunch fresh thyme
- 4 sprigs fresh rosemary
- 1 handful fresh parsley
- 1 pint baby heirloom tomatoes
- 1/2 lb patty pan squash halved
- 1/2 lb baby red onions
Instructions
- Preheat oven to 325°.
- Drizzle brisket with olive oil, then season with salt and pepper.
- Place a large Dutch oven or heavy-based pot over medium-high heat and add ¼ cup of olive oil. Place the brisket in the pot and sear it on both sides until golden brown.
- Remove from the pot and set aside.
- Add to the pan, carrots, onions, celery and brown the vegetables. Then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, parsley.
- Place the brisket back in the pot, cover and roast in the oven for 3 hours until tender. Remove the brisket, place on a cutting board and let it rest for 15-20 minutes. Strain out the vegetables and pour off the excess fat. Pour over the brisket.
- In a large sauté pan, heat the oil on high heat until it starts to smoke. Carefully add the heirloom tomatoes. Toss them around for a few seconds until the skin starts to burn. Then, remove from the pan.
- Set the heat to medium. Add the onions and squash and cook for 5 minutes. Add the tomatoes back to the pan and set them aside.
- Slice the brisket across the grain and serve with the vegetables. Garnish the brisket with fresh rosemary.
Notes
Recipes and photos courtesy of The Classic Catering People
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