This dish was created by Jeremy Johnson, Willy West's Meat Manager Extraordinaire. A nice hands-off recipe, this is great served with mashed potatoes or roasted sweet potatoes.
|3 lb||beef roast brisket (or chuck)|
|1 bn||thyme (fresh, chopped)|
|1 bn||rosemary (fresh, chopped)|
|1 T||salt (kosher)|
|1 T||black pepper (freshly ground)|
|750 ml||red wine (one bottle)|
|1||onion (yellow, diced medium)|
|2||carrots (peeled, diced medium)|
|2||celery (ribs, diced medium)|
|2 q||beef stock|
|1 oz||porcini mushrooms (dry)|
Season the roast liberally with the herbs and salt and pepper. Place in a large non-reactive bowl or deep container, and cover with all the wine. Marinate for 12 hours in the refrigerator.
Preheat oven to 375˚F.
Remove the roast from the marinade. Pour the wine into a saucepan and let simmer over medium heat, reducing the liquid by half.
Meanwhile, heat a generous layer of olive oil in a large cast iron pan over medium-high heat. Sear roast on all sides until well-browned. Place roast in a deep roasting pan or a braising pan and set aside.
In the same cast iron pan, brown the onion, carrot, celery, and garlic, adding more oil if needed. Scatter the vegetables over the roast. Add the reduced wine, stock, bay leaves, and mushrooms to the roast. Cover with parchment paper and aluminum foil and place in the oven. Cook for 3 hours.
Transfer from the oven and allow the roast to rest for 1 hour. With a spoon, skim any fat from the sauce. Use a slotted spoon to remove the vegetables from the pan and set aside.
While the roast is resting, strain the sauce into a saucepan and reduce for 1 hour over medium heat.
Move the roast to a serving platter and arrange the vegetables around it. Pour the hot wine sauce over everything, and it's ready to serve!