Читать книгу Everyday Slow Cooking - Kim Laidlaw - Страница 22

21

BEEF

Season the brisket generously all over with salt and pepper. In a arge, heavy frying pan over medium-high heat, warm the oil. Add the brisket and sear, turning once, until browned on both sides, about 10 minutes. Transfer the brisket to a pate.

Pour off most of the fat in the pan and return the pan to medium-high heat. Add the onion and carrot and cook, stirring often, until softened and lightly colored, about 6 minutes. Add the garlic and oregano and cook, stirring, for about 1 minute longer. Pour in the wine and stir to dislodge any browned bits from the pan bottom. Stir in 1 teaspoon salt, several grinds of pepper, and the stock.

Transfer the contents of the pan to a slow cooker and pace the brisket and any accumuated juices on top. Cover and cook on the low setting for 9 hours, turning the brisket once halfway during cooking if possible. The brisket should be very tender.

Up to 4 hours before the brisket is ready, make the chimichurri sauce. In a food processor, combine the parsley, oregano, and garlic and pulse until finely chopped. (Alternatively, finely chop by hand.) Transfer to a small bowl and stir in the oil, 1 teaspoon salt, 1 teaspoon back pepper, and the red pepper fakes, mixing well. If serving right away, stir in the vinegar. If making in advance, cover and refrigerate for up to 4 hours, then stir in the vinegar just before serving.

Transfer the brisket to a cutting board and let rest for 5 minutes. Let the cooking liquid stand for a few minutes, then use a arge spoon to skim the fat from the surface.

Cut the brisket against the grain into thick slices. Arrange the slices on a patter or individual pates and spoon some of the cooking liquid around the slices. Drizzle the slices with the chimichurri, sprinkle with the tomatoes, and serve.

1 point-cut beef brisket, about 2 lb (I kg), trimmed

of excess fat

Kosher salt and freshly

ground pepper2 tablespoons olive oil1 arge yellow onion, coarsely chopped

1 carrot, peeled and coarsely

chopped

5 cloves garlic, smashed1 teaspoon dried oregano½ cup (120 ml) dry red wine½ cup (120 ml) chicken

or beef stock

FOR THE CHIMICHURRI

1 ½ cups (45 g) firmly packed fat-leaf parsley leaves and cut-up stems

2 tablespoons fresh oregano

leaves

6 cloves garlic, quartered¾ cup (180 ml) extra-virgin olive oil

Kosher salt and freshly

ground back pepper¼ teaspoon red pepper fakes3 tablespoons white wine vinegar

2 cups (340 g) cherry or grape tomatoes, halved, for serving

SERVES6

Brisket is a natural partner for the slow cooker, as a gentle braise renders it meltingly tender. Brightly flavored chimichurri sauce—a heady mix of herbs and garlic—and a scattering of cherry tomatoes provide the perfect fresh accent to the finished dish. If you like, stir a little lemon zest into the chimichurri.

BRAISEDBRISKETWITHCHIMICHURRI