Brisket with prunes and carrots

Ingredients

• 1.5 kg beef brisket, trimmed
• 2 tbsp neutral oil
• 2 large onions, thinly sliced
• 4 cloves garlic, minced
• 3 medium carrots, peeled and cut into large chunks
• 200g pitted prunes
• 2 tbsp tomato paste
• 240ml dry red wine
• 360ml beef stock
• 2 tbsp balsamic vinegar
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 tsp smoked paprika
• Salt and black pepper to taste

Steps

1. 1

   1. Pat the brisket dry and season generously on all sides. Heat oil in a large clay pot or heavy Dutch oven over high heat and sear the brisket for 4–5 minutes per side until deeply browned, then remove and set aside.

2. 2

   2. Reduce heat to medium, add the onions to the same pot, and cook for 10 minutes until softened and golden. Stir in the garlic, tomato paste, and smoked paprika and cook for 2 minutes more.

3. 3

   3. Pour in the wine and scrape up any browned bits from the bottom, then add the stock, balsamic vinegar, thyme, and bay leaf. Return the brisket to the pot, nestling it into the liquid.

4. 4

   4. Scatter the carrots and prunes around the meat, bring to a gentle simmer, then cover tightly and transfer to a 160°C (325°F) oven. Braise for 3 to 3.5 hours until the meat is fork-tender.

5. 5

   5. Remove the brisket and let it rest for 10 minutes. Skim any excess fat from the surface of the braising liquid, taste and adjust seasoning, then slice the brisket against the grain and return it to the pot before serving.