Recipe: Appetizing Brisket braised in red wine and chocolate

Brisket braised in red wine and chocolate. If not serving immediately, transfer brisket to a large bowl and pour braising liquid over; let cool in sauce. For braised brisket that would be both tender and moist, we started by salting the meat (halved lengthwise for quicker cooking and easier slicing and poked all over with a paring knife to allow the salt to penetrate) and letting it sit Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Both Frank Falcinelli and Frank Castronovo had early experiences with sauerbraten, the German braised brisket.

Brisket braised in red wine and chocolate This dish will warm you on chilly fall and winter nights. All Reviews for Red Wine Braised Beef Brisket. Lastly in went back the brisket, red wine, chicken base and chicken stock. You can have Brisket braised in red wine and chocolate using 12 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Brisket braised in red wine and chocolate

  1. You need 3 slices of bacon.
  2. Prepare 600 g of beef brisket.
  3. Prepare 1 of large white onion, chopped.
  4. Prepare 3 cloves of garlic, finely chopped.
  5. It's 1 of carrot, unpeeled and cut into 1/2 cm slices.
  6. It's 2 of celery sticks, chopped.
  7. You need 1 bottle (750 ml) of dry red wine.
  8. You need 3 cups of beef stock.
  9. You need 1 of bay leaf.
  10. You need 2 of star anise.
  11. Prepare 1 tbsp of fresh rosemary, finely chopped.
  12. You need 50 g of 70% dark chocolate.

Heat up a braising pan on medium-high heat and add a quarter cup of oil. Place the brisket in the pan and sear all sides until you have a golden brown Remove excess fat from braising liquid and reduce liquid on stove top until desired consistency. Try Wine-Braised Beef Brisket, Red-Wine-Braised Beef Brisket, and Red-Wine Braised Beef Brisket W. Horseradish Sauce (Sara Moulton for similar recipes.

Brisket braised in red wine and chocolate step by step

  1. Put a medium pot on medium-high heat. Add the bacon and fry until crisp. Remove the bacon, but leave the bacon fat..
  2. Season the brisket well with salt and pepper, then brown it in the bacon fat for a few minutes on every side, until it's evenly browned..
  3. Sprinkle the onion, garlic, carrot and celery around the brisket and let cook a few minutes. Use a wooden spoon to scrape the bottom of the pot, including beneath the beef and veg..
  4. Pour in the wine and beef stock. Add the bay leaf, star anise, a pinch of salt and several grinds of black pepper. Bring to a simmer, then cover and turn the heat down to low. Let simmer 3 hours or until the meat is fall apart tender..
  5. Remove the meat from the pot. Fish out the bay leaf and star anise and turn the heat up to medium-high. Add the rosemary and chocolate. Let the sauce simmer until reduced by about half. Using two forks, pull the brisket apart into chunks, then add it back to the sauce. Add additional salt and pepper as needed. Crumble the bacon and sprinkle it into the stew when serving..

Lifted cherry and brooding dark fruit aromas combine seamlessly with sweet chocolate and mocha undertones. Place the brisket in the pot and add the red wine and the beef broth. If the brisket is not covered with liquids, add more broth. Print recipe for: Brisket in Red Wine with Chabacanos. Learn how to make the ultimate braised brisket with Tesco Real Food.

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