Paul Finkelstein's Best Brisket
Brisket is great the first day, but even better reheated. As a tougher piece it requires a long slow braise which will help bring out the incredible flavour. While purchasing the brisket, ask the...
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Ingredients
- 2 cups tomatoes (diced)
- 2 cups low sodium beef or chicken stock
- 1 cup red wine
- 1/2 cup ketchup
- 1 medium onion (sliced)
- 1/2 head garlic (cut in half exposing the cloves)
- 1 sprig thyme
- 1 bay leaf
- 2 lb flat-cut beef brisket (trimmed of outer fat)
- pinches salt
- 2 large carrots (peeled, cut into 1-inch pieces)
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