The following is a recipe for an exceptionally tasty, easy-to-prepare holiday entree, provided courtesy of Valenti’s Market & Catering Co.
Serve it with your favorite salad and sides, or better yet, keep it simple and pick up some delicious dishes from Valenti’s. Their house salad, baked ziti, and green bean casserole would be perfect accompaniments. And don’t forget dessert: Valenti’s’ cannoli, some tiramisu, or fresh-baked apple pie will send guests home satisfied!
Start with an 8-pound brisket rubbed with ½ cup prime rib seasoning (which can be purchased, although many simple recipes can be found online) and topped with a 15-ounce bottle of Andria’s™ steak sauce.
Cook at 300º F for 4.5 hours to achieve a medium degree of doneness.
Once brisket is cooked and cooling (allow brisket to cool/rest for 10-20 minutes before slicing) combine ¼ cup of extra-virgin olive oil with 5 minced garlic cloves and 2 minced shallots in a medium sauce pan. Cook until garlic is golden brown and shallots are translucent. Add 1 bottle of Marsala wine and cook uncovered over a medium heat, allowing the mixture to reduce in volume.
While wine sauce is reducing, sauté 6 ounces of sliced mushrooms (baby Portabella mushrooms work well) in two tablespoons of butter.
Once wine sauce is reduced, add 1.5 cups (15 ounces) of beef stock and sautéed mushrooms to it; bring to medium boil. In a cup mix together a slurry of 4 tablespoons of corn starch and ½ cup of water; slowly add corn starch mixture to wine sauce mixture to thicken it.
Slice cooked, cooled brisket; pour wine sauce over it. Sprinkle with salt and pepper to taste. Cook for 30 minutes at 350º F. Serves 15 people.