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Title: Robert May's Braised Brisket
Categories: Beef
Yield: 4 Servings

2 lb Brisket
2 c Yellow onion; sliced
1 tb Salt
1 ts Black peppercorns
1/2 ts Whole cloves
1/4 ts Mace
750 ml Bottle red wine; ideally;
-French claret or Bordeaux
4 c Cabbage; sliced
1 tb Balsamic vinegar
2 tb Capers
1/2 Baguette or other bread

Preheat your oven to 325°F. Pat the brisket dry and then place it in
a large pot fitted with a cover. Add onions, salt, black peppercorns,
whole cloves, and mace. Pour in wine, cover, and place in the oven
for 1 hour.

After the brisket has cooked for 1 hour, carefully flip it over.

After it has cooked for 1-1/2 hours, add cabbage, vinegar, and capers.

Check it at the 2-1/2 hour mark. It should be tender when poked with a
fork. If not, give it more time. If the cabbage is crowded, rearrange
as necessary for even cooking.

To serve, cut your bread into cubes and arrange them on a platter.
Remove the brisket and set it on a cutting board to rest. Remove the
cabbage and onions and place them on top of the bread. Reduce
remaining cooking liquid for ten minutes until it thickens. Slice the
brisket thinly, and place on top of the cabbage, onions, and bread.
Pour the reduced sauce over the whole dish. Serve immediately.

Notes:

This satisfying dish will serve four to six people. The cubes of
bread that May calls 'sippets' are a common ingredient in meat dishes
from this period. They efficiently and deliciously soak up the rich,
flavorful sauce.

Recipe by Marissa Nicosia

Recipe FROM: <https://www.folger.edu/blogs/shakespeare-and-beyond/
british-beef-french-style-robert-mays-braised-brisket/>

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