January 11, 2014
Categories: Roast Beef, Picnic, Sunday Dinner Oven Roast, Gluten-Free, High Protein, No Eggs, Non-Dairy, Sugar-Free, Wine, Canned Tomatoes, Beef Dinner, more
"If I am not able to smoke brisket...then this is how I prepare it. It turns out moist and juicy with full flavour."
- Serving Size: 1 (525.9 g)
- Calories 635
- Total Fat - 43.6 g
- Saturated Fat - 14.4 g
- Cholesterol - 222.1 mg
- Sodium - 3070.8 mg
- Total Carbohydrate - 14.7 g
- Dietary Fiber - 3.9 g
- Sugars - 7.9 g
- Protein - 43.7 g
- Calcium - 75.5 mg
- Iron - 5.9 mg
- Vitamin C - 14.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Preheat oven to 350F.
Trim fat off brisket.
Slice garlic into thin pieces; and using a paring knife, insert knife into brisket to create little pockets for the garlic, and insert garlic into the pockets.
Sprinkle brisket with cumin, cinnamon and sea salt.
Place brisket into a roasting pan.
Add onions, carrots, red wine, tomato sauce and fresh thyme around the brisket.
Add enough water to come about three-quarters they way up the sides of the brisket.
Cover with parchment paper and tinfoil (tinfoil does no react well with the acidity in tomatoes, so the parchment paper should fully cover the beef).
Bake for 3 hours.
Take brisket out of the oven, remove the meat, and let rest on a cutting board.
Place the baking dish over medium heat on the stovetop to thicken the tomato sauce, about 5 minutes, stirring occasionally.
While sauce thickens, slice brisket against the grain.
Serve warm, topped with tomato sauce.
No special items needed.