GMA Recipe: Wine-Braised Brisket of Beef with Caramelized Pearl Onion and Dried Apricots

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Wine-Braised Brisket of Beef with Caramelized Pearl Onion and Dried Apricots
From chef and author Wolfgang Puck
October 25, 2004

All of us would like to be able to whip up a delicious meal in the kitchen without breaking a sweat, but we all know how hard it is to pull that off. Well, Wolfgang Puck has come to the rescue once again. His new book says it all -- "Wolfgang Puck Makes it Easy." Here's a fabulous recipe he shared with Good Morning America.

Ingredients

5 pounds beef brisket

2 tablespoons kosher salt

1 tablespoon freshly ground black pepper

1 bottle red wine

All-purpose flour

2 tablespoons, plus 2 tablespoons vegetable oil

10 garlic cloves, peeled and smashed

6 large shallots, peeled and thinly sliced

2 medium carrots, peeled, cut into 1-inch chunks

2 celery stalks, cut into 1-inch chunks

1 medium leek, white part only, cut into 1-inch chunks

1 cup dried apricots

6 sprigs fresh Italian parsley

2 sprigs fresh thyme

2 bay leaves

2 tablespoons tomato paste

2 quarts plus 1/4 cup homemade beef stock or good-quality canned beef broth

1 cup pearl onions

Minced parsley for garnish

Directions<

> 1. Season the brisket evenly on both sides with salt and pepper. Cover and refrigerate for 2 hours. Meanwhile, in a medium saucepan, bring the wine to a boil and continue boiling until it reduces to half its original volume, 15 to 20 minutes.

2. Preheat the oven to 350° F. Evenly sprinkle the brisket all over with flour, shaking off excess. Heat a heavy Dutch oven over high heat. Add 2 tablespoons of the oil and when it is almost smoking, turn the heat to medium-high, carefully add the brisket, and sear until well browned, about 5 minutes per side.

3. Transfer the brisket to a platter. Pour off the fat from the Dutch oven and add another 2 tablespoons of oil. Add the garlic, shallots, carrots, celery, and leek, and saute until glossy and lightly browned, about 5 minutes. Add half of the apricots and all the parsley, thyme, bay leaves, and tomato paste, and continue to cook 1 minute more.

4. Return the browned brisket to the Dutch oven and add the reduced wine and 2 quarts stock or broth. If the brisket is not completely covered with liquid, add enough extra stock, broth, or water to cover. Bring the liquid to a simmer. Cover the pot and carefully place it in the oven. Cook until the brisket is fork tender, 2 to 2 1/2 hours. Meanwhile, blanch and peel the onions as instructed in the tips, leaving them whole. Cut the remaining apricots into 1/4-inch strips.

5. In a small saute pan, heat the remaining 2 tablespoons oil over medium-high heat and saute the pearl onions until lightly golden, 5 to 7 minutes. Add the apricot strips and pour in the remaining 1/4 cup stock or broth, stirring and scraping with a wooden spoon to deglaze the pan deposits. Reduce the heat and simmer gently until tender, about 5 minutes. Cover and keep warm.

6. When the meat is done, carefully transfer it to a heated platter, cover with aluminum foil, and keep warm. Boil the liquid in the Dutch oven until it thickens and reduces to about 1 quart, 15 to 20 minutes. Pour it through a fine-mesh strainer into a bowl, taste, and adjust the seasonings if necessary with more salt and pepper.

7. To serve, use a sharp knife to cut the brisket across the grain into 1/4-inch slices. Arrange the slices on heated serving plates or on a heated platter, spoon half the sauce over it, and garnish with the pearl onions and apricots. Sprinkle with minced parsley and pass the remaining sauce on the side.

Serves 8.

Recipe copyright Wolfgang Puck ©2004 from Wolfgang Puck Makes It Easy