Braised Brisket with Red Wine and Rosemary

(Courtesy of Redbook)

Ingredients:
1 1/2 Tbsp. smoked sweet paprika
1 tsp. kosher salt
1 tsp. ground pepper
1 (4 1/2) lb. first-cut beef brisket, most of the fat trimmed off
3 Tbsp. olive oil
1 large Spanish onion, diced (2 cups)
2 carrots, cut into 1/2 inch slices
3 ribs celery with leaves, cut into 1/2 inch slices
8 garlic cloves, smashed, peeled
2 c. dry red wine
1 can (14 1/2 oz.) fire-roasted diced tomatoes, undrained
1 c. reduced-sodium beef stock
4 large sprigs fresh rosemary

Directions:
Heat oven to 300 degrees.  Mix together paprika, salt and pepper; rub mixture all over the brisket.  Heat oil in a large deep skillet over high heat until it ripples.  Add brisket and sear all sides until well-browned, about 8 minutes.  Remove meat to a plate.

Add onions, carrots, celery and garlic to skillet.  Reduce heat to medium; saute 5 minutes.  Add wine and boil for 3 minutes on high heat.  Stir in tomatoes and stock; boil 5 more minutes.  Pour into a 16 x 12 roasting pan; add rosemary.

Place brisket on top of vegetables and cover pan tightly with aluminum foil.  Braise in oven for 3 1/2 hours or until meat is fork-tender.

Remove meat to a cutting board; cover with foil to rest.  Strain pan juices and vegetables into a saucepan, pressing down vegetables.  Discard vegetables.  Skim excess fat and bring juices to a boil.  Boil until reduced to 2 cups, about 8 minutes.

Slice brisket across the grain and serve with gravy.  Wrap leftovers and refrigerate for weeknight meals.  Side ideas; buttermilk mashed potatoes and broccoli.

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