After cooling slightly and removing the foil. I pulled a little piece with my fingers and it is very tender. Feel free to stuff garlic cloves in the meat before cooking and soak it overnight in wine if you have time. :)
A beauty of a brisket, before slicing. Juicy and succulent this brisket made my Sunday company dinner a triumph! -Salad Foodie
Easy Beef Brisket saturated with Barolo wine and a hint of Black Truffles baked in the oven. Falling apart tender with my secret sauce. This is the recipe to try if you have never experienced the flavor of Black Truffles as it uses only a small amount of mild Black Truffle oil which is not expensive.
Click on photos to enlarge.
This is not a "Cured/Corned Beef Brisket"...it starts with fresh raw beef Brisket and it will become darker and begin to firm slightly after it begins to cool which makes slicing attractively shaped servings a bit easier. You can stretch the sauce by using the whole packet of Au Jus and a little more wine.
Open the package of fresh Brisket and drain away and discard any blood that might have accumulated in the package as it is not needed.
Place Brisket in glass rectangle baking dish. It must be glass for this cooking time and temperature.
Douse the Brisket with the Barolo and season it with the Salt, Pepper, and dried Herbs and spices leaving the bay leaves in the dish beside the meat.
Drizzle the Truffle oil onto the meat.
Cover dish tightly with heavy duty foil and leave a small pencil gap at one corner so a little steam can escape.
Bake at 375F for 90 minutes...Glass rectangle dish procedure.
Remove dish from oven and let cool in the dish for 30 minutes...it will still be warm as the glass is very insulating and the meat is still cooking slowly.
Remove foil from dish and using a large spatula lift the meat over to an oven safe serving platter.
Carefully pour Brisket brodo into skillet or sauce pan and heat to simmer.
Whisk in remaining sauce ingredients and simmer to thicken slightly; adjusting wine and salt flavors to your liking.
Pour sauce over Brisket and keep warm until needed.
Prepare and apply chosen garnish before serving.
* A Brisket like this one can be found at Walmart for 5$ per pound in similar sizes and know that the larger ones with sufficient marbling are more tender and that different brands of meat might be better suited for braising. You may create the same flavor with a less expensive English Cut Pot Roast...add a little more salt then spread 1 C. Chopped Mire Poix beneath the roast to help the juices flow around both sides of the meat and proceed.
Are you looking for the mixed Italian dried Herb seasoning that I have been using? It's called Instant Gourmet Rustic Italiano.
I suppose you could substitute a packet of Good Seasons Italian dressing seasoning with some extra dried Italian Mixed herbs of common type but there will be some salt in the dressing mix; or just create your own special blend...but there is no substitute for the wonderfully aromatic herbs de provence.
Do not attempt to completely season a beef brisket with Salt as the large grain structure of the meat will cause the juices to pour out of the meat entirely leaving a profuse amount of divine heavenly brodo but the meat will turn dry as soon as it is removed.
Instead use less salt and more herbs and spices, then rely upon a better tasting sauce to complete the balance. Most slow smoked Briskets from Texas do not have any salt at all causing all of the juices to remain in the brisket; and they prefer the large end...while in Kansas City they prefer the flat end slightly salted with potent spices, which yields enough brodo to make a gravy if you use a glass rectangle baking dish in the oven.
The Kansas City oven method yields a very tender "pull apart" texture while the meat is still warm from the oven, especially the thinner areas which will last long enough to make the pan of gravy and serve it complete, and this method yields beautiful slices especially from the thickest area, that can be served later as antipasto cold appetizers. Finally, because most of the juices are still in the meat; this can be reheated one time without turning dry and if that happens to be the thickest area then it will fall apart tender also assuming that you have not purchased a brisket taken from an old dairy cow.
Antipasto and sandwich slices should be slightly firm and taken from the thickest area of the brisket.
This is an Italian recipe of mine I hope you enjoy it... especially the way I flavor the sauce. I chose the Kansas City oven method because it's easy but you will have to cook the meat on a thick piece of glass and no other pan will succeed at this rate.
The touch of vinegar and Anchovie really made the Truffle flavor stand up and sing.
Oooh... That Sauce !
It was delicious.
Yes I agree with you on this one Bobby - "Oooh that sauce!" I should have made double the sauce because we were scraping the platter trying to get more of it. First off my disclaimer ~ I had to make some substitutions because I didn't have everything needed. But I tried to stay as close to the ingredients as you wrote them. (I can only imagine how much tastier this might be, following your recipe exactly.) My Sunday company just loved it. I posted a picture of my plattered brisket ready for slicing - see the last photo on your recipe page for my first try at Bobby Lovera's Easy Beef Brisket Barolo!