Brisket Braised In Midwestern Mole

  1. Season the entire brisket with salt, pepper and creole seasoning.
  2. Coat with flour.
  3. Place in skillet that has been heated over medium heat. Sear with a brown finish on both sides of brisket.
  4. Line a casserole dish with foil that is overlapping the edges enough to wrap and seal around the brisket when you have added all the ingredients.
  5. Place brisket in foil lined pan.
  6. In a small dish, mix tomato paste, cocoa, and worchestershire sauce. Spread paste all over brisket. If you need more, make more.
  7. Smash garlic cloves to peel and place gloves on top of brisket.
  8. Place thinly sliced onions all over the top.
  9. Pour broth and wine until it is about 2/3 up the side of the brisket. I used a wine from Chili (Carmenere) which also has undertones of chocolate. A lot of South American wines work well with this recipe.
  10. Spread sprigs of thyme around the top. Then seal the foil, making the brisket air tight.
  11. Place in a 350F oven for about 3 1/2 hours. If you are cooking a bigger piece of meat, cook longer. You will want the meat to pull apart easy.
  12. Let cool down, then place in fridge over night.
  13. Next day, pull out. Thinly slice brisket. Drain cooking liquid through a seive. Place back into foil with a touch of cooking liquid. When you are ready to reheat, place in 350F. It usually takes about a half hour.
  14. Heat cooking liquid in a sauce pan. Reduce awhile if you want more intensity in sauce. Mix a tablespoon of flour iwth some water and stir in to thicken. Cook a little while to cook flour. Adjust seasonings. Add pads of butter. Serve with meat.

brisket, flour, creole seasoning, salt, tomato paste, cocoa powder, worchestershire sauce, onion, garlic, thyme, beef broth, red wine, oil, pads

Taken from food52.com/recipes/3024-brisket-braised-in-midwestern-mole (may not work)

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