Braised Brisket with Red Wine and Thyme

Name: Braised Brisket with Red Wine and Thyme
Yield: Serves 6 to 8
Ingredients: 1 (4- to 5-pound), beef brisket, flat cut, fat trimmed to 1/4 inch; , Kosher salt and pepper; 2 tablespoons, vegetable oil; 2 , large onions, chopped; 1/4 teaspoon, baking soda; 6 , garlic cloves, minced; 4 , anchovy fillets, rinsed, patted dry, and minced to paste; 1 tablespoon, tomato paste; 1/8 teaspoon, cayenne pepper; 1/4 cup, all-purpose flour; 2 cups, chicken broth; 1 cup, red wine; 6 sprigs, fresh thyme; 3 , bay leaves; 2 tablespoons, unflavored gelatin

Main Courses
Beef

By Andrew Janjigian ･ Appears in Cook's Illustrated November/December 2017

Beefy in flavor and size, brisket has the potential to be the ultimate braised dish for company. The trick is turning this notoriously tough cut both moist and tender.

SERVES 6 to 8

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