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