Joy posted 12-20-98 9:28 AM
Braised Beef Brisket with Parsley Lemon Sauce
1 750 ml. bottle hearty red wine, such as Zinfandel
1 cup dry Marsala or Tokay
6 large shallots or green onions, chopped
3 large cloves garlic, chopped
2 Tbl. tomato paste
10 Juniper berries, crushed
1 bay leaf crumbled
1 tsp. dry basil, crumbled
1/2 tsp. dried rosemary, crumbled
1/2 tsp. dried thyme, crumbled
3 Tbl. brandy
1 (5 lb.) piece flat cut brisket
Salt and pepper
1/4 cup olive oil
2 medium onions, choped
2 carrots chopped
1 celery stalk, chopped
2 garlic cloves, chopped
2 tsp. Hungarian sweet paprika
Parsley Lemon Sauce (recipe follows)
Combine first 10 ingredients in medium saucepan. Bring to boil. Reduce heat and simmer 20 minutes. Cook. Add brandy.
Place brisket in large glass dish. Pour wine mixture over.
Cover with plastic wrap. Refrigerate 24 hours.
Remove brisket from marinade and pat dry. Season with salt and pepper. Strain marinade and reserve. Heat olive oil in large Dutch oven over medium high heat.
Add meat and cook until brown, about 8 minutes per side. Transfer met to cookie sheet. Reduce heat to medium. Add onions, carrots, celery, and 2 garlic cloves to pot. Cook vegetables until soft, stirring frequently, about 10 minutes.
Mix in paprika. Add reserved marinade and bring to boil, scraping up browned bits.
Return brisket to Dutch oven. Bring to boil. Reduce heat to low, cover and simmer gently until brisket is tender, turning once, about 4 1/2 hours. (Can be prepared 2 days ahead. Refrigerate brisket in cooking liquid.
Before serving, remove fat from surface of pan juices.
Remove meat and slice thinly across grain. Rewarm pan juices. Strain juices and return to pot. Add brisket. Heat gently.
Transfer brisket to cutting surface and cool 20 minutes for easier slicing. Strain pan juices and degrease; reheat over medium heat. Slice in thin slices across the grain. Arrange in overlapping slices on serving platter and moisten lightly with pan juices. Serve with pan juices and parsley-Lemon sauce.
Parsley Lemon Sauce
1 large bunch fresh Italian parsley, leaves only, chopped
1/4 cup fresh lemon juice
8 anchovy filets, drained, mashed
2 (2x1") pieces roasted red peppers, drained and chopped
2 shallots, finely chopped
1 Tbl. balsamic or red wine vinegar
1 garlic clove, chopped
3/4 cup olive oil
1 1/2 Tbl. drained capers
1 tsp. grated lemon peel
Salt and pepper
Combine first 7 ingredients in medium bowl. Gradually whisk in olive oil. Add capers and lemon peel with salt and pepper. (Can be prepared 4 hours ahead. Cover and let stand at room temperature. Stir before using.)