Directions:
- Preheat oven to 350 degrees.
- Heat oil in a large heavy roasting pan and add the brisket.
- Cook over medium-high heat, turning once, until brown on both sides.
- Remove brisket and set aside.
- Add wine to the pan and bring to a boil, scraping the bottom of the pan to loosen all the brown bits.
- Continue cooking the wie until it's volume is reduced by about half.
- Remove pan from heat.
- Mix together ketchup, mustard, brown sugar, salt and pepper.
- Brush this mixture all over the brisket and then return the meat to the pan.
- Scatter vegetables around the brisket and add enough chicken stock so that the liquid comes halfway up the side of the meat.
- Cover the pan and roast for 2-3 hours, turning the brisket each half hour.
- When done, remove the brisket from pan and set aside.
- Strain the braising liquid and place the vegetables in a separate container.
- Squeeze the garlic cloves from the skin.
- When cool, wrap the brisket in foil and cover the liquid and vegetables.
- Refrigerate overnight.
- The next day, remove fat that has hardened and discard.
- Puree the vegetables and 1/2 cup of the braising liquid in a food processor or blender.
- Place the pureed vegetables and remaining liquid in a saucepan and cook over medium heat for about 10-15 minutes.
- Cut brisket across the grain into thin slices and place into a clean roasting pan.
- Pour the gravy over top.
- Cover and heat at 325°F for about 1 hour.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 341.01 Kcal (1428 kJ) | ||
| Calories from fat | 160.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.79g | 27% | |
|---|---|---|---|
| Cholesterol | 35.12mg | 12% | |
| Sodium | 1362.18mg | 57% | |
| Potassium | 570.87mg | 12% | |
| Total Carbs | 20.76g | 7% | |
| Sugars | 9.8g | 39% | |
| Dietary Fiber | 2.06g | 8% | |
| Protein | 14.46g | 29% | |
| Vitamin C | 20.8mg | 35% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.4mg | 8% | |
| Calcium | 46.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 95.43 Kcal (400 kJ) | ||
| Calories from fat | 44.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.98g | 27% | |
|---|---|---|---|
| Cholesterol | 9.83mg | 12% | |
| Sodium | 381.19mg | 57% | |
| Potassium | 159.75mg | 12% | |
| Total Carbs | 5.81g | 7% | |
| Sugars | 2.74g | 39% | |
| Dietary Fiber | 0.58g | 8% | |
| Protein | 4.05g | 29% | |
| Vitamin C | 5.8mg | 35% | |
| Iron | 0.4mg | 8% | |
| Calcium | 12.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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