Rolled Brisket Stuffed with Root Vegetables in Red Wine

Info

• Cook time: 1 hour 15 minutes
• Total time: 6 hours 15 minutes
• Yield: 6 to 8

Ingredients

• 1 (8-ounce) bag pearl onions
• 5 fresh thyme sprigs
• 2 bay leaves
• 1 tablespoon juniper berries
• 1 (4-pound) flat-cut brisket, trimmed
• Kosher salt and freshly ground black pepper
• 3 medium carrots, cut crosswise in half and then lengthwise into quarters
• 3 medium parsnips, cut crosswise in half and then lengthwise into quarters
• 2 to 3 tablespoons extra-virgin olive oil
• 5 garlic cloves, smashed
• 1 large shallot, sliced
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 (750-ml) bottle dry red wine
• 1/4 cup brandy
• 7 ounces fresh veal demi-glace (such as D'Artagnan)
• 2 tablespoons unsalted butter
• 1/4 cup chopped fresh parsley, plus extra for garnish

Instructions

1. Prepare the pearl onions: trim the ends and make a shallow slit along the side of each from root to tip. Place in a bowl, cover with hot water, and let stand for 30 minutes to soften. Drain, peel, and set aside.
2. While the onions soak, place the thyme, bay leaves, and juniper berries in a square of cheesecloth and tie it closed; set aside.
3. Butterfly the brisket: holding a knife parallel to the cutting board, slice the meat horizontally almost all the way through, leaving one long side attached, then open it like a book. (If the brisket is triangular, start cutting from the pointed side toward the wider side.) If needed, pound with the flat side of a meat mallet until about 3/4 inch thick.
4. Season the brisket with salt and pepper and lay it with the wider of the two short sides facing you. Arrange the carrots and parsnips horizontally across the meat, close to the side nearest you. Starting from that side, roll the brisket over the vegetables into a tight log and set it seam-side down. Tie at 2-inch intervals with kitchen twine, then tie a string lengthwise, tucking in the ends. Season again with salt and pepper.
5. Preheat the oven to 250°F. In a large Dutch oven, heat 2 tablespoons of the olive oil over high heat. Add the brisket and cook, turning occasionally, until browned on all sides, 12 to 15 minutes. Transfer the brisket to a plate.
6. Lower the heat to medium. If the pot looks dry, add the remaining 1 tablespoon olive oil, then add the garlic, shallot, and tomato paste. Cook, stirring, until golden, about 1 minute. Sprinkle in the flour and cook, stirring constantly, until golden, about 1 minute. Pour in the wine and brandy, then add the pearl onions and the cheesecloth bundle; bring to a boil. Whisk in the demi-glace and 1 cup water, and return to a boil.
7. Nestle the brisket into the liquid and bring back to a boil. Cover, transfer to the oven, and bake, turning the brisket halfway through, until tender and an instant-read thermometer inserted into the center registers 190°F to 200°F, about 4 hours. Remove from the oven, uncover, and turn the brisket once more. Let it rest in the sauce for at least 30 minutes.
8. Move the brisket to a cutting board. Discard the cheesecloth bundle. Skim the fat from the surface of the sauce and cook over high heat until thickened and glossy, 15 to 20 minutes. Remove from the heat, whisk in the butter, then stir in the parsley.
9. Remove the twine from the brisket and slice into 1-inch-thick pieces. Arrange the sauce and brisket on a platter and scatter more parsley on top.

Notes

Veal demi-glace is a concentrated stock that gives the sauce its deep, rich flavor. It is sold refrigerated at butcher shops and specialty stores. If you can't find it, substitute 2 cups beef stock and omit the water in step 6.