5 lb brisket of beef
2 large onions, diced
2 celery ribs, diced
2 carrots, diced
3 cloves garlic, diced
1 Tbs Basics Fuirst Cassoulet Seasoning
1-2 Tbsp olive oil
1 28-oz ca crushed tomatoes,
1 cup red wine
1 cup beef broth
Kosher salt and pepper
Heat a large covered Dutch oven over a medium flame on top of the stove. Add olive oil to pot. Season the meat with salt and pepper and place in pan. Raise heat slightly and sear meat until a light crust forms on both sides. Remove browned meat to a plate.
Pour off excess fat left in pan and return to burner. Lower flame back to medium, add onions, celery, carrots and garlic and sauté until soft, about 10 minutes. Add Cassoulet Seasoning and stir.
Pour in wine and stir to deglaze the pan. Add beef broth and tomatoes, stir. Return meat to pot and lower heat to a slow simmer. Cook covered for approx. 1 ½ to 2 hours, turning the meat half way through the cooking time.
Remove meat and slice on a diagonal. Partially puree some of the vegetables in the pot. I like to use an immersion blender for this. Return sliced meat to pot, partially cover and cook an additional ½ – hour.
Perfect to make ahead. This freezes well.