Lunch: Todd's Modern Day Brisket

Recipe by /contributors/todd-gray Meat Todd: I took the traditional Jewish braised brisket (see The Jewish Brisket, Modernized) and added techniques from my French arsenal to come up with a modern, elegant version of this beloved meat dish. It must be ma

Ingredients

2 tablespoons salt
1 tablespoon smoked paprika
1 tablespoon mustard seed
1 teaspoon freshly ground black pepper
One 3-pound beef brisket, trimmed of excess fat
2 tablespoons canola oil
2 sprigs fresh rosemary
2 sprigs fresh thyme
3 garlic cloves, crushed
1 carrot, chopped
2 celery rib, chopped
1 small onion, chopped
4 cups veal stock
2 cups dry red wine (such as Cabernet Sauvignon)
1/2 cup balsamic vinegar

Instructions

Brown the brisket. Heat the oven to 325 °F. Mix together the salt, paprika, mustard seed, and pepper in a small bowl. Rub the spice mixture all over the brisket. Heat the oil in a large heavy skillet over medium-high heat. Add the brisket and cook until brown on both sides, turning once—5 to 7 minutes per side.

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