Mediterranean Brisket *adopted

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READY IN: 3hrs 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350 degrees F.
  • Sprinkle the brisket all over with the salt and pepper.
  • Heat the oil in a large Dutch oven or roasting pan over medium-high heat.
  • Brown the brisket on all sides-- 8 to 10 minutes.
  • Remove the meat and pour off all but 1 tablespoon of fat from the pan.
  • Put in the onions, tomato puree, sun-dried tomatoes, bay leaves, and thyme and stir well to combine.
  • Put the brisket back into the pan and spoon some of the onions and tomatoes over the top.
  • Add the stock and the wine and bring to a simmer.
  • Cover the pot tightly with aluminum foil and put on the lid to form a tight seal.
  • Bake the brisket for 3 1/2 hours or until it's fork-tender.
  • Carefully peel back the foil to check.
  • (You can also cut off a small slice and taste.) Transfer the meat to a platter and cover loosely with foil to keep warm.
  • De-grease the sauce and taste for salt and pepper.
  • To Serve: Cut the meat into 3/8-inch slices, napped with the sauce, or refrigerate it, tightly wrapped, to serve the next day.
  • Refrigerate the sauce separately.
  • Before serving, remove any congealed fat, then reheat the meat gently in the sauce or in a microwave.
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