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

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Appears in Cook's Illustrated November/December 2017

Main Courses

Beef

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.

SERVES6 to 8

WHY THIS RECIPE WORKS

For braised brisket that would be both tender and moist, we started by salting the meat (halved lengthwise for quicker cooking and easier slicing and poked all over with a paring knife to allow the salt to penetrate) and letting it sit for ...

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