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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Austrian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season the brisket evenly on both sides with salt and pepper. Cover and refrigerate for 2 hours. Meanwhile, in a medium saucepan, bring the wine to a boil and continue boiling until it reduces to half its original volume, 15 to 20 minutes. | 2. Preheat the oven to 350°F. | 3. Evenly sprinkle the brisket all over with flour, shaking off excess. Heat a heavy Dutch oven over high heat. Add 2 tablespoons of the oil and when it is almost smoking, turn the heat to medium-high, carefully add the brisket, and sear until well browned, about 5 minutes per side. Transfer the brisket to a platter. Pour off the fat from the Dutch oven and add another 2 tablespoons of oil. Add the garlic, shallots, carrots, celery, and leek, and sauté until glossy and lightly browned, about 5 minutes. Add half of the apricots and all the parsley, thyme, bay leaves, and tomato paste, and continue to cook 1 minute more. | 4. Return the browned brisket to the Dutch oven and add the reduced wine and 2 quarts stock or broth. If the brisket is not completely covered with liquid, add enough extra stock, broth, or water to cover. Bring the liquid to a simmer. Cover the pot and carefully place it in the oven. Cook until the brisket is fork tender, 2 to 2½ hours. Meanwhile, blanch and peel the onions as instructed in the tips, leaving them whole. Cut the remaining apricots into 1/4-inch strips. | 5. In a small sauté pan, heat the remaining 2 tablespoons oil over medium-high heat and sauté the pearl onions until lightly golden, 5 to 7 minutes. Add the apricot strips and pour in the remaining 1/4 cup stock or broth, stirring and scraping with a wooden spoon to deglaze the pan deposits. Reduce the heat and simmer gently until tender, about 5 minutes. Cover and keep warm. | 6. When the meat is done, carefully transfer it to a heated platter, cover with aluminum foil, and keep warm. Boil the liquid in the Dutch oven until it thickens and reduces to about 1 quart, 15 to 20 minutes. Pour it through a fine-mesh strainer into a bowl, taste, and adjust the seasonings if necessary with more salt and pepper. | 7. To serve, use a sharp knife to cut the brisket across the grain into 1/4-inch slices. Arrange the slices on heated serving plates or on a heated platter, spoon half the sauce over it, and garnish with the pearl onions and apricots. Sprinkle with minced parsley and pass the remaining sauce on the side. Serves 8. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef brisket	5			3515.4	0.0	469.9296	167.1516
kosher salt	2	tablespoons		-	-	-	-
black pepper	1	tablespoon	ground	17.319000000000003	4.4126	0.7169	0.2249
red wine	1	bottle		-	-	-	-
purpose flour				-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
garlic clove	10		peeled smashed	-	-	-	-
shallot	6		peeled sliced	-	-	-	-
carrot	2		peeled cut	50.02	11.6876	1.1346	0.2928
celery rib	2		cut	-	-	-	-
leek	1		cut	-	-	-	-
apricot	1	cup		74.4	17.236	2.17	0.6045
italian parsley	6	sprigs		-	-	-	-
thyme	2	sprigs		-	-	-	-
bay leaf	2			-	-	-	-
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
beef stock broth	2	quarts	canned	-	-	-	-
beef stock broth	1/4	cup	canned	-	-	-	-
white pearl onion	1	cup		-	-	-	-
parsley			minced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.