Paired With 2005 Black Cat Vineyard Syrah
Serves 4-6 people

Ingredients:
4 Tbsp EVOO (Extra Virgin Olive Oil)
1.5 to 2 lb beef brisket
2 medium onions, finely chopped
2 medium carrots, finely chopped
4 stalks of celery, finely chopped
1/2 oz dried porcini mushrooms, soaked then chopped, save liquid
1 Tbsp unsweetend cocoa powder
2 cups red wine
1 can whole tomatoes (3 cups) chopped with juice
Meat Stock
Salt
Ground Black pepper


Method:
Heat 2 tbsp oil in a wide heavy oven-proof pot over medium heat until hot but not smoking. Season beef with salt and pepper. Brown beef on both sides for a good 10-15 minutes. Remove beef from pot, discard fat from pot. Add remaining oil and cook onion, carrot, and celery over medium low heat, stirring occasionaly until softened, about 10 minutes. Stir cocoa into the vegetable mix, then add red wine and scrap any brown bits off bottom of pan. Increase heat, and reduce liquid by half, about 10 minutes. Add soaked porcinis with liquid and tomatoes and juice. Return meat to pot with any juices. Add enough meat stock to just cover the beef. Bring to a simmer. Cover pot and place in the middle of a
pre-heated 325 degree oven and braise for 3 hours or until very tender. Remove from oven and allow meat to rest in sauce until cooled slightly. Slice beef and serve with a little sauce. Delicious served over creamy polenta and topped with a horseradish gremolata.

Horseradish Gremolata:
In a small bowl combine one finely chopped bunch of Italian Parsely, the zest of 2 lemons, and 1/4 pound of peeled and finely grated horseradish.

Recipe courtesy of Elizaabeth Binder of Delicious Dishes. This e-mail address is being protected from spambots. You need JavaScript enabled to view it