Red Wine Braised Beef Brisket

Name: Red Wine Braised Beef Brisket
Prep time: 20 min
Cook time: 280 min
Total time: 300 min
Yield: 10
Cuisine: American
Ingredients: 3 pieces Bay Leaves (3 bay leaves); 4 lb Beef Brisket (1 (4 pound) beef brisket); 0 pieces Black Peppercorns (Freshly ground black pepper); 16 oz Chopped Tomatoes (1 16 oz. can of chopped tomatoes); 2 pieces Carrot (2 carrots, coarsely chopped); 3 pieces Celery (3 celery stalks, cut into chunks); 2 cup Dry Red Wine (2 cups dry red wine); 1 handful Flat-Leaf Parsley (1 handful fresh flat-leaf parsley leaves); 4 sprig Rosemary (4 sprigs fresh rosemary, needles striped from the stem and chopped); 6 pieces Garlic (6 garlic cloves, pressed); ½ tsp Kosher Salt (1/2 teaspoon kosher salt); 0 pieces Olive Oil (Olive oil); 2 tsp All-Purpose Flour (2 teaspoons plain flour); 4 pieces Red Onion (4 large red onions, halved)

300 minAmerican

Servings10

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Dairy Free

Steps

1Preheat the oven to 325 degrees F.On a cutting board, mash the garlic and 1/2 teaspoon of the salt together into a paste.
2Add the rosemary and continue to mash until incorporated.
3Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.Season both sides of the brisket with a fair amount of kosher salt and ground black pepper.
4Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil.
5Put the brisket in the roasting pan and sear to form a nice brown crust on both sides.
6Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing.
7Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven.
8Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
9Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm.
10Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/
11(If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).Slice the brisket across the grain (the muscle lines) at a slight diagonal.