Wine-braised brisket from Home Cooked: Essential Recipes for a New Way to Cook (page 222) by Anya Fernald and Jessica Battilana

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Notes about this recipe

  • julesamomof2 on March 23, 2020

    Very tender and moist brisket. I braised the meat, chilled it overnight, then crisped it in the oven the following day. Also chilled the juice overnight, then defatted and reduced the next day. We eat very little red meat these days, so this was a special treat, yet didn't seem particularly fatty to me with this method.

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