Categories: Beef, Main Dish, Mark Bittman
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 -3 lbs beef brisket or 2 -3 lbs boneless beef chuck
- salt
- black pepper
- 3 large onions, sliced
- 1 tablespoon minced garlic
- 2 -3 medium carrots, cut into chunks
- 1 cup sweet white wine
Directions
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Add 2 tablespoons oil in a large skillet over med-high heat; wait a minute or so and when the oil is hot, add the beef.
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Brown the beef well on both sides, about 10 minutes, adjusting heat so the meat browns but does not burn.
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Sprinkle the meat with salt and pepper as it browns.
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Transfer meat to a plate; decrease heat to medium.
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Add the remaining oil and vegetables to the skillet; stir once, then cover.
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Cook for 10-15 minutes, stirring once or twice, until the onions are browned, dry, and almost sticking to the pan.
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Uncover, then add the wine and stir.
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Add in the meat and cover again.
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Adjust the heat so the mixture simmers steadily but not violently and cook until the meat is tender (this may be as short as 90 minutes or as long as 3 hours).
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Transfer meat to a cutting board; let it rest for a couple of minutes.
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Taste and adjust the sauce seasoning; you should be able to taste the pepper.
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If the mixture is very thin (unlikely), boil it down for a few minutes, as needed.
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Carve the meat and serve it with the sauce spooned over it.