Tender and tasty, this shredded beef brisket is served on small butter bun rolls. For an added kick, top the beef with a fennel and celery rémoulade or slaw. The medley of flavors compliments each other perfectly.
Preheat oven to 350 degrees. Add salt, garlic, red pepper flakes, fennel seeds and bay leaves to a mortar and pestle and grind. Rub the beef with the spice mixture and cut into big chunks.
In a large, heavy roasting pan, or a Dutch oven, over medium-high heat add olive oil, then add beef and sear until brown crust forms on all pieces. Remove and set aside. Add the onion, celery and carrots to the pan and brown.
Put beef back into pan with the vegetables and add the vinegar, wine, stock, prunes, anise, espresso powder, brown sugar and herbs. Cover tightly with lid and cook for 3 ½ hours, or until beef is fork tender.
Remove beef from pan, reserving the cooking liquid and vegetables. Shred the beef with two forks. Put shredded beef back in the pan and mix with cooking liquid and vegetables, reducing liquid if necessary. Set aside.
Make a fennel and celery rémoulade or slaw with sour cream, mustard, vinegar, salt and pepper. Use to top your beef when placed on individual small butter bun rolls. Serve.
Don's pairing suggestions
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