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Brisket
Tsykin Family
Ingredients & Method
- 1.5 kg brisket
- 3/4 bottle dry red wine
- 1 L chicken stock
- 5 medium brown onions
- 5 cloves garlic
- Salt
- Pepper
- Fresh Rosemary, thyme, oregano, bay leaves
- Cooking twine
- Salt and pepper brisket well on all sides
- Bring pot to high heat
- Brown brisket well
- While brisket is browning slice oven finely
- Take brisket when we’ll seared
- Place onions in pot on moderate heat
- Cook until translucent
- Add whole cloves of garlic
- Cook for thirty seconds
- Tie up fresh herbs in bouquet garni
- Add brisket and bouquet garni to pot
- Add wine and chicken stock. Cover brisket
- Bring to boil
- Place pot in oven at 100C overnight or 180C for 4-5 hours
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