Red Wine and Onion Brisket |
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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 12 |
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From Woman's World Magazine 12/7/04. Long, slow cookin makes this oniony beef roast extra tender and flavorful. If you don't like wine, you can substitute beef broth. Ingredients:
1 1/2 teaspoons dried thyme |
1 1/2 teaspoons dried oregano |
1 teaspoon salt |
3/4 teaspoon pepper |
4 lbs beef brisket |
1 tablespoon canola oil |
2 onions, halved, thinly sliced |
3 garlic cloves |
2 bay leaves |
3/4 cup red wine |
Directions:
1. Preheat oven to 350 degrees.
2. Combine thyme, oregano, salt and pepper; rub over both sides of brisket.
3. In flameproof roasting pan heat oil over medium-high heat; add brisket. Cook, turning once, until browned, 3-4 minutes per side. Remove from heat.
4. Add onions, garlic and bay leaves to pan around brisket; pour in wine. Cover; roast 1 hour, 30 minutes. Turn brisket over; roast, covered, until very tender, 1 hour, 30 minutes.
5. Transfer brisket and half onions to serving platter; cover with foil. Transfer drippings and remaining onions to blender; pulse until smooth. Slice beef against the grain of the meat and serve with sauce.
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