How to make it

  • Preheat oven to 375.
  • Cover both sides of brisket with lots of pepper.
  • Over a medium flame heat oil in a heavy casserole and brown brisket on all sides.
  • Take brisket out of pan and set aside.
  • Add onions to the casserole and cook over medium high heat.
  • As you stir scrape up brown bits from bottom of casserole.
  • Cook onions 15 minutes or until they are thoroughly browned.
  • Add carrots, garlic and bay leaves then stir another 12 minutes.
  • Take casserole off burner and carefully put brisket back into its nest of vegetables.
  • Coat brisket on both sides with tomato paste.
  • Sprinkle more pepper and a little salt over the tomato paste.
  • Pour tomatoes and red wine into bottom of the casserole.
  • Cover casserole tightly first with a layer of foil and then with lid.
  • Let cook on middle rack of oven for 3 hours.
  • Check the liquid level in casserole frequently.
  • If it gets too low add a little water or beef broth.
  • When meat is tender take it out of the oven.
  • Keep meat covered while you cool it to room temperature then put in refrigerator overnight.
  • The next day spoon off all the solidified fat you can and discard the bay leaves.
  • Bring meat back to room temperature and reheat it along with its juices and vegetables in oven.
  • When it's hot slice on the diagonal and serve with pan juices and vegetables spooned over.

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