delicious brisket

4-5 lbs of brisket
2 tbsp tomato paste
1 cup red wine
1/2 cup red wine vinegar
1 cup beef broth
1 tsp allspice
1 tsp corriander
1 tsp whole cloves
1 tsp ground ginger
1 tbsp red pepper flakes
2 bay leaves
1 cinnamon stick
4 carrots, peeled and quartered
4 celery stalks, quartered
8 gingersnap cookies
evoo
salt and pepper

1. season brisket with salt and pepper and cut crosswise in to three pieces. heat evoo in a dutch oven over medium high heat, add brisket and brown both sides, about 3 min each. transfer to the side.
2. add tomato paste to pot, and for for about 1 minute. stir in the wine, along with the above listed spices and simmer 4 minutes. then add the broth, carrots and celery, and the crumbled gingersnaps.
3. add the meat back in, cover. and add to the oven for about 2 hours on 350, until the meat is very tender. i served with sage butter mashed potatoes.

what to do with leftovers:

leftover sauce and meat
2 tbsp flour
2 cups diced butternut squash
1/2 tsp thyme
1 15oz can of creamed corn
2 eggs
1/2 shredded cheddar cheese

1. dice the leftover meat and put it in a skillet with the sauce. whisk in the flour and bring to a simmer. add the squash, thyme, salt and pepper to taste and cook about 15 min till the squash begins to soften somewhat.
2.  whisk the corn, eggs, cheese, pepper and 1 tbsp flour in a bowl.  pour over the meat mixture in the skillet. transfer the skillet to a 400F oven and bake until the topping is set and squash is soft, about an hour.

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