Categories: Beef, Main Dish, Mark Bittman

Ingredients

• 3 tablespoons extra virgin olive oil
• 2 -3 lbs beef brisket or 2 -3 lbs boneless beef chuck
• salt
• black pepper
• 3 large onions, sliced
• 1 tablespoon minced garlic
• 2 -3 medium carrots, cut into chunks
• 1 cup sweet white wine

Directions

1. Add 2 tablespoons oil in a large skillet over med-high heat; wait a minute or so and when the oil is hot, add the beef.

2. Brown the beef well on both sides, about 10 minutes, adjusting heat so the meat browns but does not burn.

3. Sprinkle the meat with salt and pepper as it browns.

4. Transfer meat to a plate; decrease heat to medium.

5. Add the remaining oil and vegetables to the skillet; stir once, then cover.

6. Cook for 10-15 minutes, stirring once or twice, until the onions are browned, dry, and almost sticking to the pan.

7. Uncover, then add the wine and stir.

8. Add in the meat and cover again.

9. Adjust the heat so the mixture simmers steadily but not violently and cook until the meat is tender (this may be as short as 90 minutes or as long as 3 hours).

10. Transfer meat to a cutting board; let it rest for a couple of minutes.

11. Taste and adjust the sauce seasoning; you should be able to taste the pepper.

12. If the mixture is very thin (unlikely), boil it down for a few minutes, as needed.

13. Carve the meat and serve it with the sauce spooned over it.

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