Beef Brisket Stew

prep 30 minutes, cook 3 hours
× 8
This is a beef brisket stew I invented one day while puttering around the kitchen. The long cook time ensures that the beef is tender enough to pull apart with a fork, while all the rich savory flavors of wine, tomato, and tamari blend perfectly with the beef juices in the pot.

1

  • 6 tbsp
    oil, safflower
Heat the oil in a large dutch oven until shimmering hot. Pre-heat the oven to bake at 225°F.

2

  • 2½ lb
    beef brisket
Truss the brisket so that it forms a compact mass with no loose flaps. Brown all sides in the dutch oven, and put aside on a cutting board.

3

  • 1 cup
    onion, yellow (diced)
Cook the onions in the same oil until soft and translucent.

4

  • ½ cup
    wine, marsala
  • 2 cup
    stock, beef
  • ½ cup
    tomato puree
  • 2 tbsp
    tamari
  • 2
    bay leaves
Add the wine, stock, tomato puree, soy sauce, and bay leaves. Bring to a boil and then reduce the heat to simmer. Add the trussed brisket, cover, and place in the oven to cook slowly over the day (at least 3h).

5

  • 1 lb
    potatoes, yukon gold (chopped)
  • 1 lb
    carrots (sliced)
  • ½ lb
    celery (sliced)
Remove the pot from the oven and increase the temperature to 350°F. Remove the brisket, and set it aside on a large cutting board. Add the vegetables, and bring back to a boil before reducing to a simmer. Shred the beef with a pair of forks and return it to the pot. Return the pot to the oven, uncovered, for at least another 30min.
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