Beef Brisket Recipe

Serves 8

1 Certified Angus Beef ® brisket, fully cooked
2 ounces olive oil
1 carrot, cleaned, peeled and diced
1 celery stalk, cleaned, peeled and diced
1 garlic head, peeled and diced
1 white onion, cleaned, peeled and diced
2 ounces tomato paste
4 ounces Madeira wine
4 ounces red wine
2 quarts plus 3 ounces beef or veal stock
2 thyme springs
1 tsp. mustard seeds
4 bay leaves

Preparation:

Heat a large casserole, add olive oil. Heat thoroughly. Add carrot, celery, garlic, and onion. Roast gently until vegetables are golden brown. Add tomato paste and gently caramelize.

Deglaze with Madeira and red wine and reduce by 1/3. Add beef or veal stock. Add thyme, mustard seeds and bay leaves and simmer for 25-30 minutes. Heat precooked brisket to an internal temperature of 160 degrees Fahrenheit.

Pass the sauce through a moulli mill to strain into a sauce pan. Adjust the seasoning of the sauce. Slice brisket and serve over risotto drizzled with jus.