Italian Brisket - Olive Branch Oil & Spice

Italian Brisket

Jan 25, 2025

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

  1. 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. 
  2. Heat the oven to 325 degrees. Heat 1/4 cup olive oil in a large dutch oven over medium heat. 
  3. Sear the brisket for about 2 minutes on each side. Remove and set aside. 
  4. 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.
  5. Cover and transfer to the oven. Cook for 3 hours until the brisket is tender. 
  6. Slice the brisket and serve with the vegetables.

Takes 3.5 hours

Serves 4-6

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