Mario Batali's Red Wine-Braised Brisket

By Onolicious

Brisket braised in red wine with onion, carrot, celery, and rich pancetta is best served with a sauce made from the braising liquid, and then, topped with a simple gremolata to brighten the deep, moist meaty flavors. Serve this dish with your favorite creamy mashed potatoes and a lightly dressed side salad for a full meal that is sure to please anyone who tries it.

Ingredients

• BRISKET:
• 6 tablespoons extra-virgin olive oil
• 1 (4-pound) beef brisket
• 2 Spanish onions, 1/2-inch dice
• 1 carrot, 1/2-inch thick rounds
• 2 celery stalks, 1/2-inch thick slices
• 4 ounces pancetta, 1/4-inch dice
• 2 cups Barolo or other hearty red wine
• 2 cups basic tomato sauce
• Salt and pepper, to taste
• TOPPING:
• 1/3 cup parsley, chopped
• Zest of 2 lemons
• Salt and pepper

Preparation

Step 1

BRISKET:
In a large Dutch oven, heat the olive oil over high heat until smoking. Season the meat liberally with salt and pepper.

Sear in the pan for 4 to 5 minutes per side.

Add the onions, carrot, celery and pancetta and cook until the vegetables are light brown and starting to soften, about 8 minutes.

Add the wine and tomato sauce and bring to a boil.

Reduce to a simmer. Cook until the meat is very tender, 2 1/2 to 3 hours.

Transfer the meat to a festive platter.

TOPPING:
Make a gremolata by combining the lemon zest, chopped parsley and salt and pepper.

Bring the cooking liquid from the brisket to a boil and reduce to 2 1/2 cups. Season with salt and pepper, pour over meat and serve immediately. Top with gremolata.