Braised Brisket with Red Wine and Rosemary

Braised Brisket with Red Wine and Rosemary

Here’s another recommended recipe we found from Delish.
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Braised Brisket with Red Wine and Rosemary:

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This comforting braised beef dish is easy to make ahead and will satisfy you throughout the week.

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Total Time:
4 hrs 25 mins
  • 1 1/2 tbsp. smoked sweet paprika
  • 1 tsp. kosher salt
  • 1 tsp. ground pepper
  • 1 first-cut beef brisket
  • 3 tbsp. olive oil
  • 1 large Spanish onion
  • 2 carrots
  • 3 ribs celery, leaves on
  • 8 clove garlic
  • 2 c. dry red wine
  • 1 can fire-roasted diced tomatoes
  • 1 c. reduced-sodium beef stock
  • 4 sprig fresh rosemary

Directions

    1. Step 1Heat oven to 300 degrees F. Mix paprika, salt, and pepper; rub mixture all over brisket. Heat oil in a large, deep skillet over high heat until it ripples. Add brisket and sear all sides until well browned, 8 minutes. Remove meat to a plate.
    2. Step 2Add onions, carrots, celery, and garlic to skillet. Reduce heat to medium; sautée 5 minutes. Add wine and boil for 3 minutes on high heat. Stir in tomatoes and stock; boil 5 more minutes. Pour into a 16- by 12-inch roasting pan; add rosemary.
    3. Step 3Place brisket on top of vegetables and cover pan tightly with 18-inch-wide heavy-duty foil. Braise in oven for 3 1/2 hours or until meat is fork-tender.
    4. Step 4Remove meat to a cutting board; cover with foil to rest. Strain pan juices and vegetables into a saucepan, pressing down on vegetables. Discard vegetables. Skim excess fat and bring juices to a boil. Boil until reduced to 2 cups, about 8 minutes.
    5. Step 5Slice brisket across the grain and serve with gravy. Wrap leftovers and refrigerate for weeknight meals.

Braised Brisket with Red Wine and Rosemary

Ellen Silverman

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Jeannie notes.. Above is curated for evaluation and recommendation from Delish

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Braised Brisket with Red Wine and Rosemary



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