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Serves 4-6

What you need:

  • 6 Tablespoons of Extra Virgin Olive Oil
  • 5 Pounds of Beef Brisket
  • 2 Large Onions (1/2 inch dice)
  • 2 Carrots (1/2 inch thick)
  • 3 Celery Stalks (1/2 inch thick slices)
  • 4 ounces of Pancetta (1/4 inch dice)
  • 2 Cups of a Hearty Red Wine
  • 2 Cups of D&D’s Marinara Sauce or your own
  • Salt & Pepper to Taste
  • Topping:
    • 1/3 Cup of Parsley (chopped fine)
    • 2 Lemon (zest)
    • Salt & Pepper

What to do:

  1. In a large Dutch oven heat to oil and sear the brisket that you have seasoned liberally on both sides for approximately 5 minutes.
  2. Add the vegetables until they’re light brown.
  3. Add wine and tomato sauce bring to a boil. Add the brisket and reduce to a simmer.
  4. Cook for 3 hours on low, checking occasionally to see if more liquid is needed.
  5. Remove to a warm platter, slice and add the gremolata as a topping.
  6. You can serve with roasted or mashed potatoes, broccoli rabe and a romaine salad. Enjoy!

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