Preparation time, from start to finish, is 3 hours and 30 minutes; 30 minutes active. Makes 12 servings.
Ingredients
4-pound brisket, flat half, trimmed of fat
1/2 teaspoon salt
Freshly ground black pepper, to taste
2 teaspoons canola oil
2 medium yellow onions, peeled and quartered
6 ribs celery, cut into 1-inch pieces (about 2 cups)
12-ounce bottle chili sauce
1 cup merlot wine
1 cup water
Directions
Preheat oven to 325 degrees.
Season the brisket with salt and pepper. In a large Dutch oven, heat the oil over high. Sear the brisket until browned, 3 to 4 minutes per side. Transfer to a plate and set aside.
Add the onions and celery to the pan, then return brisket. Add chili sauce, wine and water. Bring the mixture to a boil, cover and place in the oven.
Cook, covered, for 2 hours.
Uncover, then return to oven and cook, until the brisket is fork-tender, another 1 to 2 hours. Transfer the brisket to a plate and cover loosely with foil.
Skim fat off the surface of the braising liquid. Using an immersion stick blender, puree the vegetables and braising liquid in the Dutch oven, until smooth. Alternatively, use a ladle to transfer some of the vegetables and braising liquid in batches to a food processor and puree until smooth. Return the sauce to the Dutch oven. Use caution when pureeing hot liquids.
Return the brisket to the Dutch oven with the sauce and heat on the stovetop until the meat is heated through, about 10 minutes.
Slice the brisket into thin slices across the grain and serve topped with sauce.
Per serving: 258 calories; 7 g fat (2 g sat.); 62 mg cholesterol; 13 g carbohydrate; 30 g protein; 1 g fiber; 1,123 mg sodium.
