Tuesday, September 14, 2010

red wine braised beef brisket

serves 6--prep time: 35 minutes--total time:4 1/2 hours
no knife required on this one!


4 tablespoons EV olive oil {divided}

3 1/2 pounds beef brisket, cut into 3-inch pieces

coarse salt and pepper

8 shallots halved or 2 medium red onions cut kabob style

6 garlic cloves peeled and smashed

3 cups dry red wine

1 cup sliced mushrooms

2 cups chicken broth

3 cups water

4 sprigs rosemary or thyme depending on what you have


preheat oven to 350 degrees.in a large dutch oven or heavy pot, heat 2 tbsp. EVOO over medium high.season brisket with salt and pepper; in batches cook until dark brown on all sides turning occasionally. {about 20 minutes}

transfer brisket to a plate set aside. discard fat from pot.

return pot to stove and add 2 tbsp. EVOO and shallots/onion and mushrooms. cook until browned. {about 3 minutes} add garlic and cook until you smell it. {about 2 minutes}

add wine and simmer rapidly until reduced by three fourths. {about 15 minutes}

return beef to pot and add thyme, broth and water. {you want it to cover meat} bring to a boil, cover and pop it in the oven. cook until it falls apart. {approx. 3 1/2 - 4 hours}

this dish goes great with the carrots with thyme recipe and mashed potatoes!

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