How to make it

  • Preheat oven to 375 then season brisket well with salt and pepper.
  • Crush thyme and rosemary together with mortar and pestle and rub mix into beef coating evenly.
  • Rub beef well with 1 tablespoon of the olive oil.
  • Heat a large sauté pan with 1 tablespoon olive oil over medium high heat for 3 minutes.
  • Add beef to hot pan and sear well on one side until browned then turn and sever other side.
  • When beef has been well browned on both sides remove from pan and set aside.
  • Add onions to sauté pan and cook until golden brown then add wine and reduce by half.
  • Pour onions into large roasting pan and spread evenly across bottom before putting beef on top.
  • Add carrots, garlic, hot beef water and celery bundle to beef and place uncovered into the oven.
  • All the combined liquid should rise only 2/3 as high as the meat is thick.
  • Add additional water to maintain the braising liquid height.
  • Cook 1 hour before turning beef over then cook second side uncovered for 1 hour.
  • Cover pan with a cover or foil and turn oven down to 325.
  • Continue slowly braising brisket for 2 hours.

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    " It was excellent "
    angelinaw ate it and said...
    Bookmarked to try when vidalias are back in season and with a venison roast instead of the beef. The herb and wine combination sound like it will be tasty and tender. Thank you for sharing. High-five!
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