Shelly's Recipe

Mediterranean beef brisket

Category: Brisket/Cornbeef

Serves 6-8

1 2- to 2-1/2 lb beef brisket
1 tsp kosher salt
1 tsp fresh black pepper
2 tsp olive oil
2 medium onions, chopped
2 large cloves garlic, peeled and sliced
1 Tbsp Herbes de Provence (or 1 Tbsp dried thyme leaf)
1 15-oz can diced tomatoes, drained (discard liquid)
2 tsp Dijon mustard
1/2 cup dry red wine (for slow cooker or stovetop, use entire bottle of wine)

Directions (slow cooker)

Trim the meat as described above, and season with salt and pepper. Heat the oil over medium heat in a nonstick frying pan, and brown the meat thoroughly on all sides.

Add the meat to a 4-quart slow cooker along with the remaining ingredients. Use an entire bottle of red wine, to cover the meat. Cook on LOW for 8 hours, until the meat is tender.

Remove the meat from the cooker and set on a serving platter. Use a slotted spoon to extract some of the tomato and onion from the pot, and top the meat with the vegetable mixture. Let the meat rest for at least 10 minutes.

Directions (stovetop)

Prepare the meat as described above. In a Dutch oven or heavy stockpot, heat the oil over medium heat, and brown the meat thoroughly on all sides.

Add all remaining ingredients. Use an entire bottle of red wine, to cover the meat.

Bring the liquid to a boil, then reduce heat to simmer. Cover, and cook for 3-1/2 to 4 hours, until the meat is tender.

Remove the meat from the pot and set on a serving platter. Use a slotted spoon to extract some of the tomato and onion from the pot, and top the meat with the vegetable mixture. Let the meat rest for at least 10 minutes.