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Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
1 (3 1/2 lb) trimmed beef brisket
1 tsp salt and pepper
3 tbsp olive oil
6 large sweet onions, thinly sliced
2 cups dry red wine
1 (28 oz) can diced tomatoes
2 tbsp chopped fresh rosemary
2 bay leaves
2 tbsp flour
Preheat oven to 325. Sprinkle brisket evenly with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Add brisket and cook for 2 minutes on each sides or until browned. Remove brisket from Dutch oven and set aside.
Add onions to Dutch oven and cook for 10-15 minutes, stirring frequently, or until onions are tender and caramel colored. Stir in wine and next 3 ingredients. Return brisket to Dutch oven, cover, and bake for 2 hours or until meat is very tender.
Remove and discard bay leaves. Remove brisket from cooking liquid; set aside and keep warm. Remove 1/2 cup tomato mixture from Dutch oven, and whisk in flour until smooth. Add flour mixture to Dutch oven. Bring to a boil over medium-high heat, stirring frequently, for 2-3 minutes, or until tomato mixture is thickened.
Cut brisket across the grain into thin slices, and serve with tomato mixture. Serves 4-6
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BRAISED BEEF BRISKET WITH SWEET ONIONS
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Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
1 (3 1/2 lb) trimmed beef brisket
1 tsp salt and pepper
3 tbsp olive oil
6 large sweet onions, thinly sliced
2 cups dry red wine
1 (28 oz) can diced tomatoes
2 tbsp chopped fresh rosemary
2 bay leaves
2 tbsp flour
Preheat oven to 325. Sprinkle brisket evenly with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Add brisket and cook for 2 minutes on each sides or until browned. Remove brisket from Dutch oven and set aside.
Add onions to Dutch oven and cook for 10-15 minutes, stirring frequently, or until onions are tender and caramel colored. Stir in wine and next 3 ingredients. Return brisket to Dutch oven, cover, and bake for 2 hours or until meat is very tender.
Remove and discard bay leaves. Remove brisket from cooking liquid; set aside and keep warm. Remove 1/2 cup tomato mixture from Dutch oven, and whisk in flour until smooth. Add flour mixture to Dutch oven. Bring to a boil over medium-high heat, stirring frequently, for 2-3 minutes, or until tomato mixture is thickened.
Cut brisket across the grain into thin slices, and serve with tomato mixture. Serves 4-6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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