Red Wine-Braised Brisket
Ingredients
- 1 (5-lb) beef brisket, trimmed
- 2 sweet onions, thinly sliced
- 3 stalks celery, cut into 1-inch pieces
- 8 cloves garlic, peeled and halved
- 12 sprigs fresh thyme
- 2 bay leaves
- 1 (28-oz) can crushed tomatoes
- 2 Tbsp tomato paste
- 1 (750-ml) bottle Kosher red wine
Instructions
- Preheat oven to 350°F. Trim brisket, and season with salt and pepper; let stand at room temperature 30 minutes.
- Combine onions and all remaining ingredients in a large roasting pan; place brisket, fat side up, over mixture.
- Cover and bake 3 to 3½ hours, spooning juices over brisket every 30 minutes.
- Uncover and bake 30 minutes longer or until top of brisket is browned and sauce is slightly thickened. Remove brisket from pan, and thinly slice across the grain. Serve brisket with pan juices.
- Seal and freeze any remaining brisket and juices separately in zip-top freezer bags. Thaw overnight in refrigerator before reheating.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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