Red Wine Braised Beef Brisket
Need a dairy free main course? Red Wine Braised Beef Brisket could be a spectacular recipe to try. This recipe makes 10 servings with 487 calories, 39g of protein, and 28g of fat each. For $3.35 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. valentin day will be even more special with this recipe. Not a lot of people made this recipe, and 1 would say it hit the spot. This recipe is typical of Jewish cuisine. From preparation to the plate, this recipe takes around 45 minutes. If you have carrots, beef brisket, pepper, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 86%, which is excellent.
Diets
Ingredients
bay leaves
3
beef brisket
4 pound
pepper
10 servings
canned tomatoes
16 oz
carrots
2
celery stalks
3
wine
2 cups
flat-leaf parsley leaves
1 handful
rosemary
4 sprigs
garlic cloves
6
kosher salt
0.5 teaspoon
olive oil
10 servings
flour
2 teaspoons
onions
4 large
Cooking in 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.
garlic
salt
cutting board
oven -
2Add the rosemary and continue to mash until incorporated.
rosemary
-
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.
ground black pepper
kosher salt
olive oil
rosemary
garlic
bowl -
4Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil.
olive oil
roasting pan
dutch oven -
5Put the brisket in the roasting pan and sear to form a nice brown crust on both sides.
roasting pan -
6Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing.
vegetable
rosemary
-
7Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven.
bay leaves
tomato
parsley
wine
aluminum foil
oven
frying pan -
8Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
beef
oven
frying pan -
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.
vegetable
cutting board
roasting pan -
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/
roasting pan
stove -
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.
all purpose flour
gravy
water
wine