Rolled Brisket In Red Wine
|Center cut fresh beef brisket||4 Pound, trimmed of fat (1 Piece)|
|Freshly ground pepper||To Taste|
|Olive oil||1 Tablespoon|
|Carrot||1 Large, finely chopped|
|Onion||1 Large, finely chopped|
|Leek||1 Large, white and pale green parts only, thinly sliced|
|Fresh thyme leaves/1 teaspoon dry thyme||1 Tablespoon|
|Garlic||4 Clove (20 gm), minced / pressed|
|Dry red wine/Beef broth||1 1⁄2 Cup (24 tbs)|
|Cornstarch||3 Tablespoon, blended with tablespoons cold water|
Starting with a short side, roll up brisket compactly, jelly roll style; tie roll securely with string at 1 1/2-inch intervals.
Sprinkle all over with pepper.
Heat oil in a wide nonstick frying pan over medium-high heat; add brisket and brown well on all sides.
Meanwhile, in a 4-quart or larger electric slow cooker, combine carrot, onion, leek, and bay leaf; sprinkle with thyme leaves and garlic.
Place brisket on top of vegetables; pour in wine.
Cover and cook at low setting until brisket is very tender when pierced 9 1/2 to 10 hours).
Lift brisket to a warm platter and keep warm.
Skim and discard fat from cooking liquid, if necessary; then blend in cornstarch mixture.
Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 15 more minutes).
To serve, remove and discard strings, then slice brisket across the grain.
Spoon some of the sauce over brisket; serve remaining sauce in a bowl or pitcher to add to taste.
Garnish with thyme sprigs and tomato, if desired.