↞ recipe box start page
Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
1 flat-cut beef brisket (4 to 5 lb), trimmed of excess fat
Salt and pepper, to taste
3 tbsp vegetable oil
3 medium onions, thinly sliced
2 celery stalks, chopped
2 carrots, coarsely chopped
4 cloves garlic, finely chopped
2 cups dry red wine
1 can (28 oz) whole tomatoes, crushed in a bowl
1 tsp dried thyme
Set the oven at 325. Have on hand a 6-quart Dutch oven or another heavy, flame-proof pot with a tight-fitting lid. Sprinkle the brisket all over with salt and pepper. In the pot, heat 2 tbsp of the oil over medium-high heat. Brown the brisket for about 5 minutes on a side. Transfer the meat to a plate.
Lower the heat to medium. Add the remaining 1 tbsp of oil. Cook the onions, stirring often, for 6 minutes or until golden. Stir in the celery, carrots, and garlic. Cook for 3 minutes. Stir in the wine, tomatoes, thyme, and a generous pinch each of salt and pepper. Bring to a boil, scraping the bottom of the pan. Place the meat, fat side up, on top of the vegetables. Cover with the lid.
Transfer the pot to the oven and cook for 3 1/2 hours or until a fork inserted into the meat slides out easily. Remove the cover and cool the brisket in the pan. Refrigerate for 1 to 2 days.
To serve: Set the oven at 350. Remove the meat from the sauce. Slice it thinly against the grain. Discard the fat from the sauce.
Use a ladle to remove some of the vegetables and sauce from the pot. In a food processor, work the mixture until smooth; transfer to a bowl. Repeat with more vegetables, leaving some of the vegetables whole if you want a chunkier sauce.
Return the puree to the pot and stir well to blend it with the juices in the pan. Arrange the meat in a baking dish. Spoon 2 cups of the sauce on top. Cover with foil and reheat for 30 minutes or until hot.
Meanwhile, bring the remaining sauce to a boil, lower the heat, and simmer gently for 2 minutes. Taste for seasoning and add more salt and pepper, if you like. Pour into a gravy boat and pass separately with the meat. Note: If you make the dish a day or two in advance, the flavor mellows.
view more member recipes
BRAISED BRISKET WITH RED WINE AND TOMATOES
view my recipes
print
save
Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
1 flat-cut beef brisket (4 to 5 lb), trimmed of excess fat
Salt and pepper, to taste
3 tbsp vegetable oil
3 medium onions, thinly sliced
2 celery stalks, chopped
2 carrots, coarsely chopped
4 cloves garlic, finely chopped
2 cups dry red wine
1 can (28 oz) whole tomatoes, crushed in a bowl
1 tsp dried thyme
Set the oven at 325. Have on hand a 6-quart Dutch oven or another heavy, flame-proof pot with a tight-fitting lid. Sprinkle the brisket all over with salt and pepper. In the pot, heat 2 tbsp of the oil over medium-high heat. Brown the brisket for about 5 minutes on a side. Transfer the meat to a plate.
Lower the heat to medium. Add the remaining 1 tbsp of oil. Cook the onions, stirring often, for 6 minutes or until golden. Stir in the celery, carrots, and garlic. Cook for 3 minutes. Stir in the wine, tomatoes, thyme, and a generous pinch each of salt and pepper. Bring to a boil, scraping the bottom of the pan. Place the meat, fat side up, on top of the vegetables. Cover with the lid.
Transfer the pot to the oven and cook for 3 1/2 hours or until a fork inserted into the meat slides out easily. Remove the cover and cool the brisket in the pan. Refrigerate for 1 to 2 days.
To serve: Set the oven at 350. Remove the meat from the sauce. Slice it thinly against the grain. Discard the fat from the sauce.
Use a ladle to remove some of the vegetables and sauce from the pot. In a food processor, work the mixture until smooth; transfer to a bowl. Repeat with more vegetables, leaving some of the vegetables whole if you want a chunkier sauce.
Return the puree to the pot and stir well to blend it with the juices in the pan. Arrange the meat in a baking dish. Spoon 2 cups of the sauce on top. Cover with foil and reheat for 30 minutes or until hot.
Meanwhile, bring the remaining sauce to a boil, lower the heat, and simmer gently for 2 minutes. Taste for seasoning and add more salt and pepper, if you like. Pour into a gravy boat and pass separately with the meat. Note: If you make the dish a day or two in advance, the flavor mellows.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Red-wine-braised Beef Brisket F&w
by ICOOK2
2 1/2 pounds beef brisket, fat trimmed to 1/4 inch 2 cups dry red wine 1 cup red wine vinegar 4 juniper berries, smashed 2 teaspoons white peppercorns 2 carrots, finely diced 1 celery rib,
by ICOOK2
2 1/2 pounds beef brisket, fat trimmed to 1/4 inch 2 cups dry red wine 1 cup red wine vinegar 4 juniper berries, smashed 2 teaspoons white peppercorns 2 carrots, finely diced 1 celery rib,
Wine-braised Beef Brisket
by ICOOK2
1 4-pound fresh beef brisket 4 medium carrots, bias-sliced in 2-inch lengths (2 cups) 1 cup finely chopped onion (1 large) 1 cup dry red wine 1/3 cup tomato paste 2 tablespoons
by ICOOK2
1 4-pound fresh beef brisket 4 medium carrots, bias-sliced in 2-inch lengths (2 cups) 1 cup finely chopped onion (1 large) 1 cup dry red wine 1/3 cup tomato paste 2 tablespoons
Red-wine-braised Beef Brisket
by ICOOK2
2 1/2 pounds beef brisket, fat trimmed to 1/4 inch 2 cups dry red wine 1 cup red wine vinegar 4 juniper berries, smashed 2 teaspoons white peppercorns 2 carrots, finely diced 1 celery rib, finel
by ICOOK2
2 1/2 pounds beef brisket, fat trimmed to 1/4 inch 2 cups dry red wine 1 cup red wine vinegar 4 juniper berries, smashed 2 teaspoons white peppercorns 2 carrots, finely diced 1 celery rib, finel
Slow Cooked Wine-braised Beef Brisket (bhg)
by ICOOK2
1 4-pound fresh beef brisket 4 medium carrots, bias-sliced in 2-inch lengths (2 cups) 1 cup finely chopped onion (1 large) 1 cup dry red wine 1/3 cup tomato paste 2 tablespoons quick-cooking
by ICOOK2
1 4-pound fresh beef brisket 4 medium carrots, bias-sliced in 2-inch lengths (2 cups) 1 cup finely chopped onion (1 large) 1 cup dry red wine 1/3 cup tomato paste 2 tablespoons quick-cooking
Wine Braised Brisket Of Beef With Caramelized Pearl Onions And Dried Apricots
by sgre52160
5 lbs brisket Kosher salt Black pepper 1 bottle red wine (I use 2buck chuck) Flour Vegetable oil 6 large shallots, thinly sliced 2 medium carrots, cut into 1" pieces 2 celery stalks, c
by sgre52160
5 lbs brisket Kosher salt Black pepper 1 bottle red wine (I use 2buck chuck) Flour Vegetable oil 6 large shallots, thinly sliced 2 medium carrots, cut into 1" pieces 2 celery stalks, c
view more member recipes
related CDKitchen recipes
Onion And Wine Braised Brisket
Basic Brisket
Slow Cooked Beef Brisket
Corned Beef Brisket & Braised Cabbage, Carrots And Potatoes
Tender Beef Brisket
Passover Brisket
Brown Sugar and Mustard Glazed Corned Beef
Spicy Chipotle Beef Brisket
Beef Brisket With Barbecue Sauce
Texas Oven-Roasted Beef Brisket