Ingredients (makes 4 servings):
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Preparation
Preheat the oven to 325 degrees. Trim the brisket of
most of its fat and season with salt and pepper. Heat the oil
in a large, heavy casserole, and sear the brisket on both sides
until it starts to brown. Remove the brisket from the casserole.
Add the diced vegetables and garlic, and sauté for about
5 minutes over medium heat or until onion is translucent. Add
the rosemary, chicken livers, tomatoes, and bay leaf, and return
brisket to casserole. Completely cover the meat with the wine,
adding chicken stock if necessary.
Cover the casserole and bake in the oven for 3 to 3 and 1/2
hours or until the meat is fork-tender. If the liquid reduces
by more than half during cooking, add a small amount of chicken
stock.
Transfer the meat to a dish and keep warm. Remove the herbs,
and purée remaining liquid in a blender with the vegetables
and chicken livers until smooth. If the sauce is a little thin,
return it to the casserole and reduce over medium-high heat
until it reaches the desired consistency. Slice the brisket
and arrange it on a deep platter with the sauce. Garnish with
chopped parsley. |
