Food Pairing for 2017 Cabernet Sauvignon, Walla Walla Valley
Beef Brisket paired with Arenness Cellars 2017 Walla Walla Valley Cabernet Sauvignon
6 pounds prime beef brisket, fat trimmed
8 teaspoons Diamond Crystal kosher salt
3 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper (optional)
For the Braising Liquid:
4 tablespoons butter
2 large yellow onion, sliced
1teaspoon kosher salt
8 cloves garlic, sliced thinly
2 tablespoon fresh rosemary, minced
2 cups fresh apple juice
Season both sides of the brisket generously with salt, black pepper, and cayenne.
For best results, place brisket on a rack and refrigerate, uncovered, 12-24 hours. Preheat the oven to 325 degrees F
Melt butter in a saucepan over medium heat. Add onion and 1tsp. of salt. Cook and stir until translucent. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil for 3 minutes.
Transfer half of the apple-onion mixture into a large roasting pan. Place brisket fat-side up and cover with remaining apple-onion mixture. Cover roasting pan tightly with foil. Roast in the preheated 325 degree oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees and roast until fork tender - about 2 hours 15 minutes. Check for doneness after 2 hours.
Transfer brisket to a plate, tent with foil and rest for 45 minutes.
Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top.
Slice brisket across the grain and serve with the pan gravy. 12-24 servings.
Recipe prepared by Chef Greg Priest