Culinary Institute of New Orleans - Braised Beef Brisket

Culinary Insitute of New Orleans

Braised Beef Brisket
Serves 20-30 (6 oz. Portions)

1 Beef Brisket, 10-15 lbs.
2 Onions, 1/2 inch sliced
3 Carrots, chopped
1 head Celery, chopped
3 Bay Leaves
10 cloves Garlic, whole
4 qts. Beef Stock
1 qt. Red Wine
1/2 cup Oil
Salt & Pepper to taste

Méthode:
In a rondeau place brisket in oil over high heat. Brown both sides of the brisket. Add vegetables. Cook on medium-high heat until lightly browned. Pour wine into pan in oven to deglaze. Allow to reduce by half. Pour stock into pan until meat is covered. Bring to boil. Reduce to a simmer and cook until tender. Remove meat from pan allow to rest for 5-10 minutes. Strain liquid from pan. Slice brisket against the grain. Place sliced meat into sauté pan to warm.