Time: 5 hours 25 minutes
Complexity: easily
Servings: 4

Michael Symon starts preparing this roast the day before. He generously sprinkles the beef brisket with celery seed, seasons it with salt and pepper, and refrigerates it until the next day. Before cooking, let the meat come to room temperature. This ensures even browning and braising.

Ingredients:

• 1 beef brisket (pointed part) weighing 2 kg.
• 2 teaspoons celery seeds
• Olive oil to drizzle
• 4 stalks celery, diced
• 2 carrots, peeled and diced
• 1 large yellow onion, diced
• 10–12 cloves garlic, peeled and crushed
• 1 bunch of fresh thyme
• 4 tbsp tomato paste
• 240 ml of red wine
• 2–4 cups chicken or beef broth

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, celery seeds, tomato paste, red wine, celery, carrot, thyme

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Preparation:

Step 1
• One day before cooking, sprinkle the meat with celery seeds and season generously with salt and pepper. Refrigerate.
Step 2
• Remove the meat from the refrigerator about 45 minutes before cooking to allow it to come to room temperature.
Step 3
• Preheat oven to 160°C.
Step 4
• Heat a large Dutch oven over high heat. Drizzle with olive oil, then add the brisket. Cook until golden brown, 3–5 minutes per side. Set aside.
Step 5
• Add celery, carrots, and onions to the pot along with a pinch of salt. Sauté the vegetables for about 3 minutes, then add the garlic and thyme and cook for another 1–2 minutes. Add the tomato paste and cook until it turns a brick-red color, 1–2 minutes.
Step 6
• Add the wine and scrape up any browned bits from the bottom of the pot. Return the meat to the pot, then add enough broth to half-cover the brisket. Bring the liquid to a boil and taste, adding more salt if needed. Cover and simmer in the oven, basting the meat occasionally with the juices, until tender, 3–4 hours.
Step 7
• Innings:
  
  If serving on individual plates, you can transfer the meat to a cutting board and slice it. Alternatively, you can shred the meat with two forks right in the cauldron at the table and serve with the sauce and vegetables.

Votes: 1