There was always so much to be said, so much to learn, while the "chefs" were serving the brisket at our holiday dinner table! My family always placed the brisket, beautifully sliced, perfectly arranged, on a serving platter worthy of the extraordinary honor. The legend of the brisket, its meaning, was told with reverence every year as it was placed in the very center of the table, the adult table. This crowning achievement, the brisket, was truly respected. Although it was a huge slab of meat when purchased fresh from the butcher, by the time it was served, it was magically transformed into a tender, sweet, deep tasting entree.
The brisket shrinks like crazy as it cooks, but every lost ounce is more than made up for by gained tenderness and good taste. I suppose this makes the meaning of the brisket fairly obvious. A raw piece of meat turns into a tender slice of heaven. One of the main goals in anyone’s life is to deepen who you are, to learn and develop into the best you can be. Maturing takes time, there is simply no getting around that, it can't be rushed. You add insight, layers to your personality, through soaking up the experiences, the flavors, of life. To marinate and slowly cook the meat may be compared to maturing. Time spent sitting, reading, absorbing, learning is never wasted. That time awakens parts of your soul that you may not have otherwise paid attention to, parts that tenderize you and make you more empathetic and sympathetic. A happily maturing person learns and softens; making him more palatable to the world, better able to provide enrichment to those around him. As we go through life, we may end up physically shrinking, yet if we’re absorbing knowledge we are enriching our core and becoming a contributing, wise, multi-layered, welcome addition to the world. We become a contributing addition, someone who adds taste and fulfillment to the world just as a luscious brisket adds fulfillment to the meal, and is always welcome. The importance of tenderness to maturing should never be overlooked, it should never be underestimated.
May your brisket be tender and your year be deeply enriching.
The brisket shrinks like crazy as it cooks, but every lost ounce is more than made up for by gained tenderness and good taste. I suppose this makes the meaning of the brisket fairly obvious. A raw piece of meat turns into a tender slice of heaven. One of the main goals in anyone’s life is to deepen who you are, to learn and develop into the best you can be. Maturing takes time, there is simply no getting around that, it can't be rushed. You add insight, layers to your personality, through soaking up the experiences, the flavors, of life. To marinate and slowly cook the meat may be compared to maturing. Time spent sitting, reading, absorbing, learning is never wasted. That time awakens parts of your soul that you may not have otherwise paid attention to, parts that tenderize you and make you more empathetic and sympathetic. A happily maturing person learns and softens; making him more palatable to the world, better able to provide enrichment to those around him. As we go through life, we may end up physically shrinking, yet if we’re absorbing knowledge we are enriching our core and becoming a contributing, wise, multi-layered, welcome addition to the world. We become a contributing addition, someone who adds taste and fulfillment to the world just as a luscious brisket adds fulfillment to the meal, and is always welcome. The importance of tenderness to maturing should never be overlooked, it should never be underestimated.
May your brisket be tender and your year be deeply enriching.
Ingredients
- 1 (5 or 6 pound) beef brisket
- salt and pepper to taste – I must admit, I’m a bit heavy-handed
- 3/4 cup Merlot wine
- 1/2 cup balsamic vinegar
- 1/2 cup beef stock
- 1 (15 ounce) can stewed tomatoes or diced tomatoes
- 2 onions, sliced
- 2 stalks celery – roughly chopped
- 3 large carrots – also roughly chopped
- 4 large cloves garlic, diced
- 1 teaspoon dried thyme or 1 sprig fresh thyme
- 1 teaspoon dried rosemary or 1 sprig fresh rosemary
Directions
- Season the beef brisket with salt and pepper and place in a large resealable bag sitting in a shallow baking dish. Combine the Merlot and balsamic vinegar; pour in with the steak. Seal or cover, and marinate in the refrigerator for at least 3 hours – I like to marinate the brisket overnight.
- Preheat the oven to 325 degrees.
- In the morning, or when the marinating is complete, remove the bag from the baking dish or roasting pan. Arrange sliced onion rings in the bottom of the pan.. Season with garlic, thyme, and rosemary. Pour the marinade into the bottom of the pan along with the beef stock and tomatoes.
- Lay the roast on top of the onions and seasonings. Cover tightly with a lid or aluminum foil. I can never find the right lid, so it’s aluminum foil for me!
- Bake for 3 hours in the preheated oven, then peel back the aluminum foil and add carrots and celery to the pan. Cover again and continue roasting for an addition 1 to 2 hours. The longer the brisket cooks, the better (for the most part).
- I then like to let the meat cool. After it’s cooled, I put it back into the refrigerator and chill it overnight. The next day, while cold, I slice the brisket and then return it to the baking dish after trimming the fat from the gravy.
- Once again, cover the meat and heat in a 300-degree oven for about 45 – 50 minutes or until hot. This extra day guarantees a rich, tender, delicious brisket.
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