Red Wine Braised Beef Brisket

Ready in : 45 mins

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

DAIRY FREE

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

1
Preheat 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
2
Add the rosemary and continue to mash until incorporated.

rosemary
3
Put 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
4
Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil.

olive oil

roasting pan

dutch oven
5
Put the brisket in the roasting pan and sear to form a nice brown crust on both sides.

roasting pan
6
Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing.

vegetable

rosemary
7
Add 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
8
Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.

beef

oven

frying pan
9
Remove 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
10
Pour 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

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Red Wine Braised Beef Brisket

Diets

DAIRY FREE

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

1 Preheat 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

2 Add the rosemary and continue to mash until incorporated.

rosemary

3 Put 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

4 Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil.

olive oil

5 Put the brisket in the roasting pan and sear to form a nice brown crust on both sides.

6 Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing.

vegetable

rosemary

7 Add 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

8 Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.

beef

9 Remove 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

10 Pour 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.

all purpose flour

gravy

water

wine

Nutrition ?

Similar Recipes

All Day Simple Slow-Cooker FALL OFF the BONE Ribs

Trinidadian Chicken Potato Curry

Tuscan White Bean Soup with Olive Oil and Rosemary

Flank Steak with Mushroom Sauce

Kenyan Pilau

1
Preheat the oven to 325 degrees F.On a cutting board, mash the garlic and 1/2 teaspoon of the salt together into a paste.

2
Add the rosemary and continue to mash until incorporated.

3
Put 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.

4
Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil.

5
Put the brisket in the roasting pan and sear to form a nice brown crust on both sides.

6
Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing.

7
Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven.

8
Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.

9
Remove 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.

10
Pour 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.