Delmonico's Beef Brisket Daube
Serve this tender brisket alongside the Emeril's Delmonico Macaroni and Cheese and ladle the rich tomato gravy over all.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.emerils.com.
Cooking tools:
- Dutch oven
- Roasting pan
- Saute pan
- Oven
- Stove
- Chef's knife
- Cutting board
- Carving knife
- Can opener
- Aluminum foil
- Serving platter
- Saucepan
- Wooden spoon
- Ladle
- Measuring cup
- Measuring spoon
Ingredients
- One 4 to 5 pound beef brisket
- Salt
- freshly ground black pepper
- ¼ cup olive oil
- 3 medium onions, chopped
- 3 large ribs of celery, chopped
- 1 large bell pepper, chopped
- ¼ cup minced garlic
- One 6 ounce can tomato paste
- 3 cups dry red wine
- 3 bay leaves
- Bouquet of fresh thyme sprigs
- 1 quart chicken stock
- Three 28-ounce cans of whole tomatoes, puréed
- 1 ½ teaspoons sugar
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon cayenne
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