Beef brisket in cocoa and red wine sauce

Courtesy of Chef Marat Dreyshner of Fired Up Catering

2 LB BEEF BRISKET

1/4 CUP VEGETABLE OIL

1 ONION, CHOPPED

1 CARROT, CHOPPED

3 RIBS, CELERY, CHOPPED

1 CAN TOMATOES OR 300G FRESH, CHOPPED

750 ML BOTTLE RED WINE

1/2 tsp COFFEE

1 tsp COCOA

1 BOUQUET GARNI (4-5 Peppercorns, 1 Bay Leaf, 1 sprig of Thyme, 3 stems of Parsley, 1 garlic clove tied in a cheesecloth)

METHOD:

Preheat oven to 300F.

Season meat with salt, pepper.

Brown brisket on all sides. Set it into a deep baking dish.

Add onion, carrots, celery and tomatoes. Add the brisket.

Add Bouquet Garni.

Cover brisket and braise for 1 1/2 hrs.

When the meat is done transfer to a plate to stay warm.

Pass the braising liquid through a sieve into a pot.

Cook the braising liquid in a saucepan on medium heat until thick enough to coat spoon, then whisk in chocolate and coffee.