Food Network chef Anne Burrell has a new cookbook in which she aims to teach readers how to prepare basic recipes with feisty flavors.
Own Your Kitchen: Recipes to Inspire & Empower ($29.99, hardcover, Clarkson-Potter), has a large collection of Burrell’s recipes, from salads and main meat dishes to sandwiches, desserts and brunch fare.
The book includes this recipe for Balsamic-Braised Beef Brisket, which is a perfect comfort food dish for this cold winter.
BALSAMIC-BRAISED
BEEF BRISKET
Extra-virgin olive oil
1 (5-lb.) beef brisket
Kosher salt
¼ lb. slab bacon, or 4 to 5 slices of bacon, cut into lardons
4 onions, thinly sliced
4 celery ribs, thinly sliced on the bias
4 cloves garlic, smashed and finely chopped
1½ lbs. cremini mushrooms, stemmed and sliced
2 cups balsamic vinegar
3 cups chicken stock
1 thyme bundle
4 bay leaves
1 bunch fresh chives, finely chopped
Preheat the oven to 375 degrees.
Coat a large wide, shallow pan with olive oil and bring it to a high heat.
Season the brisket generously with salt and add it to the pan. Brown the meat well on all sides, about 20 minutes total. Don’t skimp on this step — browned food tastes good. Remove the brisket from the pan and reserve. Ditch the oil.
Add a few drops of fresh oil to the pan and toss in the bacon. Bring the pan to medium heat and cook until the bacon is brown and crispy, 6 to 7 minutes.
Toss in the onions, celery and garlic and season with salt. Cook until the veggies are tender, 7 to 8 minutes.
Add the mushrooms and cook for 2 to 3 more minutes.
Add the balsamic vinegar and cook until evaporated by half, 5 to 6 minutes. Taste it — at this point it will be very vinegary — that’s OK. Season with salt if needed. BTW: Salt offsets acid, so it will help take down the vinegar flavor a little bit.
Transfer the mixture to a roasting pan and lay the brisket on top. Add the chicken stock and jiggle the pan to nestle everyone together comfortably. Toss in the thyme bundle and bay leaves. Cover the pan with foil and place in the oven. Braise the brisket for 1 hour, then turn and braise for 1 more hour. Remove the foil and cook for 30 minutes more.
Remove the brisket from the oven, transfer to a cutting board, cover loosely with foil, and let rest for 20 minutes.
Skim any excess fat from the cooking liquid, taste and re-season if needed.
Slice the brisket against the grain on the bias. Serve drizzled with the sauce and sprinkled with chives.
Serves 4 to 6.
Lisa Abraham can be reached at 330-996-3737 or at labraham@thebeaconjournal.com. Find me on Facebook, follow me on Twitter @akronfoodie or visit my blog at www.ohio.com/blogs/lisa.