Braised Brisket
Recipe: #11810
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."
Ingredients
Nutritional
- 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
Step 1
Preheat oven to 350F.
Step 2
Trim fat off brisket.
Step 3
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.
Step 4
Sprinkle brisket with cumin, cinnamon and sea salt.
Step 5
Place brisket into a roasting pan.
Step 6
Add onions, carrots, red wine, tomato sauce and fresh thyme around the brisket.
Step 7
Add enough water to come about three-quarters they way up the sides of the brisket.
Step 8
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).
Step 9
Bake for 3 hours.
Step 10
Take brisket out of the oven, remove the meat, and let rest on a cutting board.
Step 11
Place the baking dish over medium heat on the stovetop to thicken the tomato sauce, about 5 minutes, stirring occasionally.
Step 12
While sauce thickens, slice brisket against the grain.
Step 13
Serve warm, topped with tomato sauce.
Tips
No special items needed.