- 2 pounds point cut brisket
- 2 stalks leeks
- 1 yellow onion, cut into moons
- 2 cups beef stock
- 1 cup white wine
- 1/2 tablespoon balsamic vinegar
- 2 lemons, juiced
- 1 bunch thyme
- 1 whole head of garlic
- Salt and pepper to taste
Score one side of the brisket in criss cross pattern.
Braise for 4 1/2 hours at 300 degrees uncovered on the bed of the leeks, onion, beef stock, white wine and a splash of balsamic. As well as lemon juice, thyme, garlic, salt and pepper. Roast scored facing up and caramelized to perfection.
Note: you can use the braising liquids to make a delicious flavorful couscous.