Brisket with prunes

Ingredients

• 1.5 kg beef brisket, trimmed
• 2 tbsp olive oil
• 2 medium onions, thinly sliced
• 4 cloves garlic, minced
• 2 medium carrots, roughly chopped
• 2 tbsp tomato paste
• 250 ml dry red wine
• 400 ml beef stock
• 200 g pitted prunes
• 2 tbsp balsamic vinegar
• 1 tbsp brown sugar
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 tsp smoked paprika
• salt and black pepper to taste

Steps

1. 1

   1. Pat the brisket dry, season generously on all sides, then sear in hot oil in a heavy oven-safe pot until deeply browned, about 4 minutes per side. Remove and set aside.

2. 2

   2. In the same pot, cook the onions over medium heat until golden and soft, about 10 minutes, then add the garlic, carrots, smoked paprika, and tomato paste and stir for 2 minutes.

3. 3

   3. Pour in the red wine, scraping up any browned bits, then add the stock, balsamic vinegar, brown sugar, thyme, and bay leaves and bring to a simmer.

4. 4

   4. Return the brisket to the pot, nestle in the prunes, cover tightly, and braise in a 160°C (320°F) oven for 3 to 3.5 hours until the meat is fork-tender.

5. 5

   5. Transfer the brisket to a board, discard the bay leaves and thyme sprigs, then reduce the braising liquid on the stovetop over medium-high heat for 5–8 minutes until glossy and saucy.

6. 6

   6. Slice the brisket against the grain, return it to the pot with the sauce and prunes, and serve directly from the ceramic dish.