A brisket cooked in a bottle of red wine. You start out with a four to five pound of brisket. I put the fat cap down first, let that brown well, and then brown the other side. Now, I’m gonna turn the heat back just a bit, and I’m gonna add carrot, celery, and onion. Then, we’re gonna throw in a couple of fat, fresh bay leaves. Salt and pepper for the vegetables, of course, and salt and pepper for your brisket. Brown the brisket, take it out, all your veg goes in, and then an entire bulb of garlic. And then, a huge bundle of lots of rosemary and thyme. Now, at this point, I’m gonna make sure that this is covered with fat and the drippings. It may need a touch more oil. (pot sizzles) Just give it an extra drizzle, and we’re gonna add some dry spices. I’m gonna add a little oregano. I’m gonna add a little hint of cumin and a little hint of paprika or smoked paprika. (pot sizzles) And then, when my grandpa made brisket, we always put a little bit of allspice in. So I’m gonna add, oh, about a quarter teaspoon of that. And then, some juniper. I’m gonna put a lid on it and just stir it every couple of minutes until the juices start to come out of the veggies. Just get them tender crisp, and then, we’re gonna add all of our liquids when we come back, right after this. (audience applauds) So we have out carrot, celery, onion, garlic cooking up in the bottom of our pot with our dry spices and our giant herb bundle and our bay leaves, right? Now, we’re gonna add about a quarter cup or so of tomato paste, or I prefer sun-dried tomato paste. It’s got a really deep flavor that I just love. Then, we’re going to add the entire bottle, or most of the bottle if you’d like a glass, of Italian red wine.
(audience applauds) A can of Italian tomatoes, break those up just a hair. And then, we set our beautiful browned brisket back down in the pot.
(audience gasps) (laughs) Yeah, momma. At this point, you pop a lid on this and throw it into a 325 oven and let it set in there. Depending on how thick your brisket is, it’ll take about three hours or so until it’s nice and fork tender, like falling apart. So add your full carrots, the big long pieces, pretty pieces of carrots, the last 30 minutes, and you can serve this with anything you like. The beautiful potato pancakes earlier. You probably have kugel on the table, but I’m just gonna serve it with buttered egg noodles with herbs, I like ’em. (audience applauds) So guys, joining me at the corner is Lakeisha, and we met when I was at WGN. She came on because she wanted me to fix her recipe. So it was called Fix My Recipe. She had tough chicken in her chicken noodle soup. Did I fix your recipe?
You did! (both laugh) Anyway, I fell in love with her so I brought my girlfriend here to New York ’cause I have a mad crush on her, even though you’re celebrating your what anniversary? 30.
30th anniversary! (audience applauds) She is chowin’ down on a recipe that I hope does need fixing, my brisket cooked in red wine. And I gave it to her without even giving her the topping. First of all, here’s how you serve a brisket. You slice it, pour some of the sauce over the top, put all the extra sauce on the side ’cause people are gonna want every drop of it. Then, we put those carrots that we cooked the last 30 minutes alongside that, and I serve it with buttered egg noodles with dill and chive on it. Then, in this bowl, we have fresh horseradish, and we have lemon juice and lemon zest. To that, I’m gonna add the carrot tops, the celery tops, dill, parsley, and mint. This stuff is delicious.
Mm. And my pistachio nuts for crunch. And you mix all of this together, and then you put it out in a little bowl. And it’s a really fancy gremolata. And you just sprinkle a little bit of it down over the brisket and the vegetables. It is just delicious.
(audience applauds) Cheers to you for coming to New York. Thank you, dear.
Did you bring the hubby? Did I see him sittin’?
I did. Yes, there he is!
He is here. Hi, congratulations!
(Lakeisha laughs) Now, I thought it would be really nice if we gave you a little something extra to celebrate your anniversary. So aside from your little trip to New York and your delicious brisket, which of course, is priceless. Yes, it is! We are going to send you guys to the Royalton. (audience applauds) Five days, four night, all exclusive stay for two. Airport transportation in Saint Lucia. Yay!
For a five day, four night, all exclusive stay for two. Airport transportation, airfare included. I think I killed her.
(Lakeisha laughs) Oh my god!
(audience applauds) (Rachael screams)
Oh my god! Grab a snack, I have to save her! We’ll be right back.
(Lakeisha laughs) Don’t die, you’re on vacation! (audience applauds) (wind chimes ring)