Just when I think my repertoire of brisket recipes is complete Ina Garten, aka the Barefoot Contessa, draws me in with her latest brisket recipe featured n her most recent book, Cooking for Jeffrey!
In the intro to this recipe for her Brisket with Onions and Leeks, Ina says…
This amazing dish is based on the most Googled brisket recipe ever! The original came from Nach Waxman, who for many years owned New York’s Kitchen Arts & Letters, an iconic store specializing in cookbooks. This is my version of his spectacular (and really easy!) recipe.
By the way, I have posted Nach Waxman’s recipe when I made it a year ago. You can find it here.
I
had a small brisket (about 3 pounds)I I was planning to make one night
during the Jewish New Year so I tried this recipe for the Brisket with Onions and Leeks, adjusting the amounts of the ingredients accordingly.
It was melt in your mouth tender, and so rich and flavorful with that onion gravy! And, best of all, it is easy!
So, what’s wrong with adding one more delicious brisket recipe to my repertoire? The way I see it, nothing at all!
Brisket with Onions and Leeks (Ina Garten, Cooking for Jeffrey)
serves 8
INGREDIENTS
1 (5½- to 6-pound) brisket, trimmed with a thin layer of fat
Kosher salt and freshly ground black pepper
3 tablespoons canola oil
¼ cup Wondra flour
1 pound yellow onions, halved and sliced 1/3 inch thick
1 pound red onions, halved and sliced 1/3 inch thick
3 large leeks, white and light green parts only, halved and sliced
6 large garlic cloves, sliced
¾ cup dry red wine
½ cup canned beef stock, such as College Inn
6 sprigs fresh thyme, tied with kitchen string
3 tablespoons tomato paste
Sprinkle the brisket with 2 teaspoons salt, wrap it well, and refrigerate it overnight. This is more important than you think!
The next day, preheat the oven to 350 degrees.
In
a very large (13-inch) Dutch oven, such as Le Creuset, heat the oil
over medium-high heat. The pot should be large enough for the brisket to
lie flat. Sprinkle 1 tablespoon salt and 1 teaspoon pepper all over the
brisket. Sprinkle the Wondra flour all over and dust off the excess.
Brown the brisket in the oil for 5 minutes on each side, adding more oil
if necessary. Transfer to a large (18 × 14 × 2-inch) roasting pan and
set aside.
Put the yellow onions, red onions, and leeks in the
Dutch oven, adding a few tablespoons of oil if the pot is dry, and sauté
over medium to medium-high heat for 15 minutes, scraping up any brown
bits, until the onions are tender and begin to brown. Add the garlic and
cook for 2 minutes. Add the wine, beef stock, and thyme and cook for 3
minutes, scraping up any brown bits.
Spoon half the onion and
leek mixture under the brisket. Spread the tomato paste evenly on top of
the brisket. Spoon the rest of the onions and leeks on top of the
brisket, covering the tomato paste. Wrap the roasting pan tightly with
heavy-duty aluminum foil. Roast for about 3½ hours, until the meat is
extremely tender when tested with a meat fork.
Discard the thyme
bundle and allow the meat to rest at room temperature for 15 minutes
before slicing thickly across the grain. Serve the meat with the warm
onion mixture spooned on top. Sprinkle with salt and serve hot.
MAKE AHEAD:
Refrigerate the cooked brisket and vegetables for up to two days. Slice the cold meat, put it back in the pan with the vegetables, cover with aluminum foil, and reheat in a 325-degree oven for 10-15 minutes.