Michael Symon's Red Wine Braised Brisket

• olive oil↗
• beef brisket (or Beef Shank, Pot Roast, Shoulder, Beef Cheeks, or Short Ribs)
• salt and pepper
• onions (large dice)↗2

  large dice

• large carrots (large dice)↗2

  large dice

• celery ribs (large dice)↗2

  large dice

• garlic cloves (smashed)↗3

  smashed

• cups red wine↗2 cups
• cups beef stock↗4 cups
• sprigs thyme↗3
• bay leaf↗1

Step-by-step instructions

1. 1

   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. Remove once dark golden brown and set aside.

2. 2

   Add the onions, carrot, celery and garlic and cook until the vegetables are starting to brown, about 8 minutes. Add the wine and bring to a boil. Reduce by half, about 3 to 5 minutes, then add the beef stock.

3. 3

   Add the brisket back in, along with the thyme and bay leaf, and bring up to a simmer. Place a lid on the pot and cook at a low temperature for 2 1/2 to 3 hours, or until the meat is fork tender. Serve the brisket with the sauce and vegetables.