Shelly's Recipe

FAVORITE BRISKET

Category: Brisket/Cornbeef

6 -7 lb brisket (first cut)
2 tbsp canola oil
2 large onions, sliced very thin
4 garlic cloves, finely chopped
3 carrots, peeled and finely chopped
2 cups beef stock
1 cup red wine
1/4 cup Worcestershire sauce
Salt and black pepper to taste

Preheat oven to 350. Heat oil in a large roasting pan with foil.

Season both sides of the meat with salt and pepper. Sear the brisket in the pot until the outside is browned on both sides (You may have to cut the brisket in half). Remove beef from pan and set aside.

Saute onions over medium heat until soft, then add carrots and cook for a few minutes until softened. Add salt as needed. Add garlic and cook for about one minute, without burning. Add wine to deglaze bits that are stuck to the bottom of the pan and bring up heat to high. Add 1 cup of the beef stock, plus the Worcestershire sauce.

Return meat (and accumulated juices) to the pan, turn off heat and cover. Place pan in oven. Cook for three to four hours (if meat is cut in half and stacked, at the two-hour mark, do your best to rotate the meat in the pot). Remove pot from oven and allow meat to cool. Refrigerate for several hours or overnight.

To reheat: Remove beef from pot, than remove congealed fat from the sauce. Slice beef across the grain. Add remaining cup of beef stock and approximately 1 cup of water to the pan and heat along with meat. Reheat at 325, covered, until warmed through. Season with salt and pepper if necessary. Serves 10-12