Wolfgang Puck's Recipes
Oct. 25, 2004 -- -- All of us would like to be able to whip up a delicious meal in the kitchen without breaking a sweat, but we all know how hard it is to pull that off. Well, Wolfgang Puck has come to the rescue once again. His new book says it all -- "Wolfgang Puck Makes it Easy."
Wolfgang shared some of the fabulous recipes from his new book on "Good Morning America."
If you want to print these recipes, simply scroll down to the bottom of this page and click on the "print this article" option. Then send the newly formatted page to your printer.
• 5 pounds beef brisket
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 1 bottle red wine
• All-purpose flour
• 2 tablespoons, plus 2 tablespoons vegetable oil
• 10 garlic cloves, peeled and smashed
• 6 large shallots, peeled and thinly sliced
• 2 medium carrots, peeled, cut into 1-inch chunks
• 2 celery stalks, cut into 1-inch chunks
• 1 medium leek, white part only, cut into 1-inch chunks
• 1 cup dried apricots
• 6 sprigs fresh Italian parsley
• 2 sprigs fresh thyme
• 2 bay leaves
• 2 tablespoons tomato paste
• 2 quarts plus 1/4 cup homemade beef stock or good-quality canned beef broth
• 1 cup pearl onions
• Minced parsley for garnish
1. Season the brisket evenly on both sides with salt and pepper. Cover and refrigerate for 2 hours. Meanwhile, in a medium saucepan, bring the wine to a boil and continue boiling until it reduces to half its original volume, 15 to 20 minutes.
2. Preheat the oven to 350°F. Evenly sprinkle the brisket all over with flour, shaking off excess. Heat a heavy Dutch oven over high heat. Add 2 tablespoons of the oil and when it is almost smoking, turnthe heat to medium-high, carefully add the brisket, and sear until well browned, about 5 minutes per side. Transfer the brisket to a platter. Pour off the fat from the Dutch oven and add another 2 tablespoons of oil. Add the garlic, shallots, carrots, celery, and leek, and sauté until glossy and lightly browned, about 5 minutes. Add half of the apricots and all the parsley, thyme, bay leaves, and tomato paste, and continue to cook 1 minute more.
3. Return the browned brisket to the Dutch oven and add the reduced wine and 2 quarts stock or broth. If the brisket is not completely covered with liquid, add enough extra stock, broth, or water to cover. Bring the liquid to a simmer. Cover the pot and carefully place it in the oven. Cook until the brisket is fork tender,2 to 2½ hours. Meanwhile, blanch and peel the onions as instructed in the tips, leaving them whole. Cut the remaining apricots into 1/4-inch strips.
