A good (and substantially cheaper) substitute for first-cut brisket is a cut often labeled "top of the rib roast." It should look similar to a first-cut brisket (flat and thin) and if you're unsure, check with your butcher, since many butchers label cuts differently.
Ingredients
- 2.5 lb. (1 kg.) first-cut brisket
- 1 tbsp. kosher salt
- 1 tbsp. paprika
- 1 tsp. ground black pepper
- 2 tsp. garlic powder
- 2 onions
- 4 carrots
- 2 parsnips
- 4 celery stalks
- 1 turnip
- 1½ cups vegetable broth
- 1½ cups dry red wine
Directions
- Preheat the oven to 450°F.
- In a small bowl combine the salt, paprika, pepper and garlic powder.
- Pat the meat dry and cover on all sides with the spice mixture.
- Peel and dice all the vegetables.
- Place ¾ of the vegetables in a deep baking dish. Place the meat on top, followed by the remaining vegetables, and bake, uncovered, at 450°F for 30 minutes.
- Remove pan from the oven and add the wine and broth. Turn the oven down to 250°F. Cover the pan tightly, and return to the oven for 4-5 hours, until a fork goes into the meat with virtually no resistance. (If you remember, halfway through the cooking, take the pan out and turn the roast over, then return to the oven).
- Refrigerate overnight, then slice thinly against the grain and return to the pan. Reheat with the vegetables/sauce.
Yields: approximately 20 slices.
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