Healing Benefits
This Recipe:
Preparation
Preheat the oven to 325°. Season the brisket with salt and pepper. In a large skillet, heat the butter. Add the brisket, fat side down, and cook over moderately high heat until browned, about 5 minutes. Turn and brown on the other side, about 5 minutes longer. Transfer the brisket, fat side up, to a roasting pan. Add the garlic, onions, carrots and celery to the skillet and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the bay leaf, rosemary and chili powder and cook, stirring, for 2 minutes. Add the wine and boil over high heat until reduced by half, about 6 minutes. Add the tomatoes and simmer over low heat for 15 minutes. Pour the mixture over the brisket. Add the broth to the skillet and bring to a simmer over high heat. Pour the broth around the brisket. Cover the roasting pan with foil, transfer to the oven and braise until the brisket is very tender, about 3 hours. Transfer the brisket to a platter and cover. Strain the contents of the roasting pan through a coarse strainer set over a large saucepan. Push the vegetables through as much as possible. Boil the sauce over medium high heat until reduced to 2 cups, about 20 minutes. Carve the brisket into 1/3-inch slices. Serve with sauce.