Ingredients
-
1 1/2
-
1 1/2
-
1
-
3/4
-
4
-
1
-
2
-
3
-
2
-
3/4
-
-
-
-
-
Directions
Red Wine and Onion Brisket,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.,This is a wonderful bristket recipe. The slow cooking really works to make the brisket tender. I loved the flavor of the onions, garlic and red wine. Note of caution: used a 2 1/2 pound brisket and cut down the cook time by 30 minutes. I should have cut down the time even more because I didn’t have enough sauce to blend. This was my mistake, as I should have checked the brisket earlier! Made for PRMR.,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.
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Steps
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1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Combine Thyme, Oregano, Salt and Pepper; Rub Over Both Sides of Brisket. |
|
3
Done
|
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
Done
|
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
Done
|
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. |
