Beef Brisket with Red Wine Sauce
Ingredients
¾ tsp.
kosher salt, plus more for seasoning the sauce
½ tsp.
freshly ground Kowalski's Black Peppercorns, plus more for seasoning the sauce
1 tbsp.
very finely minced garlic
1 tbsp.
cornstarch
2 lb.
Kowalski's Certified Akaushi Beef Brisket, fat trimmed to less than ¼"
1 tbsp.
Kowalski's Extra Virgin Olive Oil
2 sprigs
fresh thyme, plus more for garnish
2 sprigs
fresh rosemary, plus more for garnish
2
bay leaves
½ cup
flour
6 oz.
canned tomato paste
1 ½ cups
dry red wine, divided
½ cup
Kowalski's Beef Demi-Glace (from the Meat Department)
Directions
- In a small mixing bowl, whisk together salt, pepper, garlic and cornstarch; sprinkle evenly on all sides of brisket.
- In a large skillet, heat oil over medium heat; add roast and brown on all sides (about 15 min.).
- Move brisket to a slow cooker; add thyme, rosemary and bay leaves.
- In a small mixing bowl, whisk together flour, tomato paste and 1 cup wine until smooth; pour into slow cooker. Cover; cook on high for 5-6 hrs. or on low for 10-12 hrs.
- Remove brisket from slow cooker; tent loosely with foil and let rest for 15 min.
- While brisket rests, strain sauce into a medium saucepan over medium-high heat; whisk in demi-glace and remaining wine. Cook sauce until slightly thickened (about 5 min.); season with salt and pepper to taste.
- Slice meat thinly; serve drizzled with warm sauce.
