In a rondeau pan, place brisket in oil over high heat. Brown both sides of the brisket. Add vegetables. Cook on medium-high heat until lightly browned.
Pour wine into pan in oven to deglaze. Allow to reduce by half.
Pour stock into pan until meat is cover-ed. Bring to boil. Reduce to a simmer and cook until tender.
Remove meat from pan allow to rest for 5-10 minutes. Strain liquid from pan. Slice brisket against the grain. Place sliced meat into saute pan to warm.
Ingredients
3 leaves Roma® Bay Leaf(ves), Dry
10-15 lb Braveheart® Black Angus Beef Brisket
4 qt beef stock
3 Peak Fresh Produce® Carrot(s), chopped
1 head Peak Fresh Produce® Celery, chopped
10 Peak Fresh Produce® Garlic, Clove(s)
1/2 cup oil
2 Peak Fresh Produce® Onion(s), 1/2 inch sliced
1 qt red wine
salt and pepper, to taste
Avocado Mayo
Directions
In a blender add garlic, egg yolks* and avocado and puree.
Slowly drizzle in oil to form mayo. Add salt and serve. Will hold for 7 days under refrigeration.
