Red Wine and Onion Brisket

Submitted by JackieOhNo!

"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."

 

• Ready In: 3hrs 25mins
• Ingredients: 10
• Serves: 12

ingredients

• 1 1⁄2 teaspoons dried thyme
• 1 1⁄2 teaspoons dried oregano
• 1 teaspoon salt
• 3⁄4 teaspoon pepper
• 4 lbs beef brisket
• 1 tablespoon canola oil
• 2 onions, halved, thinly sliced
• 3 garlic cloves
• 2 bay leaves
• 3⁄4 cup red wine

directions

1. Preheat oven to 350 degrees.
2. Combine thyme, oregano, salt and pepper; rub over both sides of brisket.
3. 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. 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. 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.

Reviews

[LifeIsGood]

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: I 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.