Bruce and Eric Bromberg, the brothers behind the now nine-restaurant Blue Ribbon phenomenon, have eaten their fair share of brisket. After many years of it at family holiday meals, they embarked on a personal quest to create an exceptional version (that wasn't a dried-out, stringy mess). In this recipe from their soon-to-be-published Blue Ribbon Cookbook, just in time for Passover, they include their mom's touch of keeping the aromatic vegetables in the pot, which get pureed all up into a rich, full-bodied and luscious sauce for the brisket.
- Yield:6 to 8
- 1 (3- to 3 1/2-pound) brisket
- Kosher salt and freshly ground black pepper
- 4 tablespoons (1/2 stick) unsalted butter
- 5 pounds (about 10) small yellow onions, peeled and halved through the root
- 1 cup dry white wine
- 1 cup veal or chicken stock
- 1 1/2 tablespoons fresh thyme leaves
- 1 teaspoon freshly ground black pepper
- 2 celery stalks, diced
- 1 tomato, diced
- 4 garlic cloves, peeled
Preheat the oven to 300°F.
Sprinkle the brisket with the seasoning and let stand for 15 minutes. Melt the butter in the bottom of a Dutch oven. Arrange the onions, cut side down, in the pot. Cook over medium heat for about 7 minutes, until well browned on the bottom. Pour the wine and stock over the onions, covering them by 1 inch. Add more stock, if necessary. Add the thyme and pepper. Bring the liquid to a simmer on the stovetop. Place the brisket, fatty side up, on top of the onions. Sprinkle the celery, tomato, and garlic over the brisket. Cover and cook in the oven, turning once, until very tender, about 3 1/2 hours.
Transfer the brisket to a serving platter and boil the braising liquid over high heat until reduced by half, about 15 minutes. Puree the liquid and vegetables in a food processor and then strain through a fine-mesh sieve. Serve the sauce alongside.