Beef brisket with red wine
Ingredients
- 1 boneless brisket flat cut, about 4.5-5 pounds
- 1 clove garlic halved lengthwise
- 2 tbsp vegetable oil
- 2 tsp salt
- 1/2 tsp freshly ground pepper
- 3 medium onions diced
- 2 cups dry red wine
- 1 can (14 1/2 oz) diced tomatoes
- 2 ribs celery with leaves chopped
- 1 tbsp fresh rosemary leaves
- 1 tsp fresh thyme leaves
- 1 bay leaf
- 6-8 medium carrots sliced diagonally
- 1/4 cup chopped fresh parsley
Servings:
Instructions
- Heat oven to 325 degrees. Rub the garlic, cut sides down, over surface of beef brisket; reserve garlic. Heat the oil in a skillet over medium heat. Place brisket in the skillet; cook, turning once to brown evenly. Remove brisket from skillet; season with salt and pepper. Pour off drippings. Place onions and reserved garlic in the bottom of a large, deep baking pan; place brisket over onions. Stir in the wine, tomatoes with their juice, celery, rosemary, thyme, and bay leaf. Cover; bake, basting frequently with cooking liquid, 3 hours. Add the carrots and parsley to cooking liquid. Uncover; continue cooking until brisket and carrots are tender, about 30 minutes. Remove brisket; keep warm. Skim fat from the cooking liquid; discard the garlic and bay leaf. Cut diagonally across grain into thin slices. Serve with the cooking liquid.