Italian Beef Brisket
  Goosecross Cellars Recipe for AmerItal  
2 pound beef brisket
½ cup Goosecross AmerItal
1 onion, cut in half
1 carrot, cut into 4 pieces
1 stalk celery, cut into 4 pieces
1 sprig of Italian flat leaf parsley
3 ripe tomatoes, pricked with a fork
1 tablespoon kosher salt
2 large onions, sliced very thinly
3 tablespoons olive oil
1 cup beef broth
Salt to taste
Freshly ground black pepper
1 (14 oz.) can diced Italian tomatoes, drained

Directions :
Put the beef in a large, heavy-bottomed saucepan over medium-high heat and add enough cold water to cover the meat. Add the onion, carrot, celery, parsley, tomatoes and salt and bring slowly to a boil uncovered. Simmer gently for 1 hour or until the beef is very tender. Allow the beef to cool in the cooking liquid to make it easier to cut when cold.

In a large saucepan, sauté the sliced onions in the oil over medium-high heat for 3 minutes. Add half the broth, partially cover and cook for 10 minutes or until reduced.

Chop or slice the meat into 2" pieces. Add the meat to the onions, season with salt and pepper, and stir for 3-4 minutes. Stir in the tomatoes, cover and simmer over a low heat for about 15 minutes. If necessary, moisten with some of the remaining stock. Serve hot.
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