Unusual Recipe for Brisket, Please...
This a variation of a recipe which ran in the NY Times some years ago. It's a favorite at my house. The sauce comes out slightly sweet-sour. Best when made a day ahead! If I'm making a huge brisket, I use a covered turkey roasting pan.
Brisket with Sundried Tomatoes
Trim excess fat from a large brisket. Lightly dredge in flour, and sear on both sides in some olive oil a large ovenproof casserole. Meanwhile, slice 2 onions and two sweet red peppers. Saute in a large skillet with a little olive oil just until slightly wilted, then add 4 cloves chopped garlic and cook till garlic softens. Arrange vegetables around, under, and on top of brisket in casserole. Add a handful sliced carrots, and 1 cup sundried tomatoes (I use ones from a bag, not bottled in oil). In a bowl, combine 1 can (around 2 cups) good-quality canned beef broth, 1/4 cup ketchup, 2 Tbs. brown sugar, lots of ground pepper and a bit of salt, a small handful chopped flat-leaf parsley, and two cups red wine. Pour liquid over meat and vegetables. Add enough water to just cover meat, and make sure the tomatoes are submerged in liquid, or they will turn black. Cover, and bring to the simmer. Bake in a 350 oven for 3 hours or so, depending on size of your brisket. When the meat is tender, let cool. When it is cool enough to handle, slice against the grain, and return to the pot. Taste for salt, and add if needed. Let sit overnight in the fridge, or at least for a few hours. Skim fat from top. Reheat; and arrange meat, vegetables, and sauce on a deep platter to serve. Leftovers freeze very well.