Eat and Drink Bruce Bromberg's 'Really Good Brisket' recipe Celebrate with Blue Ribbon's "Really Good" brisket. Photo Credit: Steve Hill By Melissa Kravitz firstname.lastname@example.org Updated April 19, 2016 6:55 PM Print Share Share Tweet Share Email Bruce Bromberg remembers growing up with his mom's brisket recipes defining the holiday meals. "It became Blue Ribbon's personal quest to develop our own exceptional brisket recipe. We like to keep all the vegetables from the roasting pan and puree them after for a rich and earthy sauce," he said. "We can't imagine the holiday any other way." We can imagine the holiday full of Blue Ribbon's fantastic fried chicken but the Bromberg brothers' brisket recipe is just as good. Really. BLUE RIBBON'S REALLY GOOD BRISKET Serves 6 to 8 Ingredients: -1 (3- to 3 1/2-pound) brisket -Kosher salt and freshly ground black pepper -4 tablespoons (1/2 stick) unsalted butter -5 pounds (about 10) small yellow onions, peeled and halved through the root -1 cup dry white wine -1 cup veal or chicken stock homemade or purchased, or more if needed -1 1/2 tablespoon fresh thyme leaves -1 teaspoon freshly ground black pepper -2 celery stalks, diced -1 tomato, diced -4 garlic cloves, peeled Method 1. Preheat the oven to 300°F. 2. Sprinkle the brisket with the seasoning and let stand for 15 minutes. Melt the butter in the bottom of the pot. Arrange the onions, cut side down, in a Dutch oven. Cook over medium heat for about 7 minutes, until well browned on the bottom. Pour the wine and broth over onions, covering them by 1 inch. Add more broth, if necessary. Add the thyme and pepper. Bring the liquid to a simmer on the stovetop. Place the brisket, fatty side up, on top of the onions. Sprinkle the celery, tomato, and garlic over the brisket. Cover and cook in the oven, turning once, until very tender, about 3 1/2 hours. 3. Transfer the brisket to a serving platter and boil the braising liquid over high heat until reduced by half, about 15 minutes. Purée the liquid and vegetables in a food processor and then strain through a fine mesh sieve. Serve the sauce alongside the brisket, or serve with the vegetables and juices spooned over the brisket. By Melissa Kravitz email@example.com Share on Facebook Share on Twitter Comments Comments section is temporarily on hold. Here’s why.