Delicious, tender brisket braised in red wine, herbs and vegetables. Perfect served over creamy mashed potatoes.
Ingredients
- 4 pound boneless brisket
- 1 onion, chopped
- 3 carrots, peeled and chopped
- 3 cloves garlic, smashed
- 1 28 ounce can whole tomatoes
- 1 cup red wine
- 3 cups beef stock
- 2 tablespoons tomato paste
- 2 tablespoons Traditional Aged Dark Balsamic Vinegar
- 2 tablespoons Tuscan Seasoning
- 1/4 cup + 2 tablespoons Nocellara del Belice Extra Virgin Olive Oil
- 1 Bay Leaf
- 2 teaspoons salt
- 1 teaspoon pepper
Instructions
- Trim the fat cap on the brisket to about 1/4 inch thick if needed. Mix 2 tablespoons of olive oil with the Tuscan Seasoning and rub all over the brisket. Marinade for 30 minutes at room temperature.
- Heat the oven to 325 degrees. Heat 1/4 cup olive oil in a large dutch oven over medium heat.
- Sear the brisket for about 2 minutes on each side. Remove and set aside.
- Add the onions, carrots, garlic, salt and pepper and saute for 5 minutes until the vegetables start to get tender. Add the tomato paste and cook for 2 minutes. Stir in the red wine and balsamic vinegar and bring to a boil. Stir in the tomatoes, beef broth and bay leaf.
- Cover and transfer to the oven. Cook for 3 hours until the brisket is tender.
- Slice the brisket and serve with the vegetables.
Takes 3.5 hours
Serves 4-6
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