Beef brisket meatloaf braised in red wine

Ingredients:

• 1 package 220 g pearl onions
• 5 sprigs of thyme
• 2 bay leaves
• 1 tbsp. juniper berries
• 1 flat piece of beef brisket weighing 2 kg, trimmed
• 3 medium carrots, cut in half crosswise and then in half lengthwise
• 3 medium parsnips, halved crosswise and then halved lengthwise
• 2-3 tbsp. l. olive oil
• 5 cloves garlic, crushed
• 1 large shallot, chopped
• 2 tbsp tomato paste
• 2 tbsp. flour
• 1 bottle of 750 ml dry red wine
• 1/4 cup brandy
• 200 g of veal demi-glace* (e.g. D'Artagnan)
• 2 tbsp (30 g) butter
• 1/4 cup chopped fresh parsley, plus extra for serving

Preparation:

1. Trim the pearl onions and make a slit down the side from root to tip. Place in a bowl and cover with hot water; let sit for 30 minutes to soften, then drain and peel.
2. Meanwhile, wrap the thyme, bay leaf and juniper berries in a piece of cheesecloth and tie it.
3. Butterfly the brisket: Insert a knife into the meat parallel to the cutting board and cut the brisket in half horizontally, cutting almost all the way through, leaving one side attached. Open the meat like a book (if the brisket is triangular, cut from the pointed end to the wide side). If necessary, pound the meat with the flat side of a mallet to a thickness of about 2 cm.
4. Season the brisket with salt and pepper and place it with the wider of the two short sides facing you. Arrange the carrots and parsnips horizontally across the brisket, closer to the side facing you. Starting from this side, roll the meat over the vegetables to form a tight roll and place it seam-side down. Tie the roll with kitchen string at 5 cm intervals, then tie it lengthwise, tucking the ends in. Season with salt and pepper.
5. Preheat oven to 120°C (250°F). Heat 2 tablespoons of olive oil in a large Dutch oven over high heat. Add the roulade and cook, turning, until golden brown, 12-15 minutes. Transfer to a plate.
6. Reduce heat to medium. Add the remaining 1 tablespoon olive oil if the pan looks dry, then add the garlic, shallots, and tomato paste and cook, stirring, until golden, about 1 minute. Sprinkle in the flour and cook, stirring constantly, until golden, about 1 minute. Pour in the wine, brandy, pearl onions, and spice bag and bring to a boil. Stir in the demi-glace and 1 cup water and return to a boil.
7. Place the roulade in the liquid and bring back to a simmer. Cover and place in the oven. Bake, turning halfway through, until the brisket is tender and a thermometer inserted into the center registers 180°F (87°C) to 200°F (93°C), about 4 hours. Remove from the oven, remove the lid, and flip the roulade. Let it sit in the sauce for at least 30 minutes.
8. Transfer the roulade to a cutting board. Discard the cheesecloth bag. Skim the fat from the surface of the sauce and simmer over high heat until thickened and glossy, 15-20 minutes. Remove from heat and stir in the butter, then stir in the parsley.
9. Cut the string off the roll and cut it into 2.5 cm thick slices. Transfer the roll and sauce to a serving dish and sprinkle with parsley.
   
   

   Note

   
   Veal demi-glace is a thick broth that gives this sauce its rich flavor. It's sold chilled at butcher shops and specialty stores. If you can't find demi-glace, use 2 cups of beef broth and skip the water in step 6.