By William Merelle, owner and executive chef,
ROUGE RESTAURANT AND BISTRO
Chef William Merelle from the Pyrenees and his wife, Maggie, are the owners of Rouge Restaurant and Bistro in West Stockbridge. They’ve created a welcoming spot for locals and tourists, with a menu featuring appetizers of escargots or mussels and entrees of free-range duck or baby back ribs. Once in a while, brisket is offered as a special.
2 ounces grapeseed oil
1 (10-pound) brisket
2 Spanish onions, peeled and washed
8 medium carrots, peeled and washed
1 cup peeled garlic cloves
4 cups veal stock (or chicken stock with dry veal stock added)
8 cups water
Salt and pepper, for seasoning
Preheat oven to 350°.
Season brisket heavily on both sides with salt and pepper.
In a large roasting pan, preheat grapeseed oil and sauté the brisket on both sides until golden.
Remove brisket from the roasting pan and set aside.
Dice the onion and carrots into 1-inch pieces. Add the vegetables and garlic to the roasting pan and cook until browned.
Add the veal stock and the water, and place the brisket back into the roasting pan.
Cover and bring it to a boil (use heavy foil if no cover is available).
Place the covered roasting pan in the oven and cook for 3 hours.
Let the pan cool in the refrigerator for 24 hours.
To serve, slice the meat against the grain and transfer into an ovenproof dish.
Cover the sliced meat with the sauce from the pan and finish it in a 350° oven for 30 minutes.
Serve with latkes (potato pancakes) or pappardelle (large, very broad flat pasta noodles).