BRAISED BEEF BRISKET

3 tablespoons olive oil

3-4 pounds beef brisket, cut into 3-inch pieces

coarse salt and ground pepper

8 shallots, halved

6 garlic cloves, peeled

3 cups dry red wine

2 cups beef broth

Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium high heat. Trim fat layer from the brisket. Season brisket with salt and pepper; in batches, cook, turning occasionally, until dark brown on all sides, about 20 minutes total. Transfer brisket to a plate. Add 1 tablespoon oil and shallots; cook, stirring, until shallots are browned, 3 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.

Add wine and broth and simmer rapidly until reduced by half , about 15 minutes. Return beef to pot and add just enough water to cover meat (2 to 4 cups). Bring to a boil, cover, then place pot in oven. Cook until beef is tender, 3 1/2 to 4 hours. Remove pot from oven. Remove the brisket pieces from the pot and set aside. With the pot over high heat, reduce the liquid until it is thick enough to coat the back of the spoon. Adjust seasoning with salt and pepper. Turn off heat and return the brisket to the pot to coat the meat with the liquid. Serve.