Braised Brisket
Recipe: #12275
March 17, 2014
Categories: South American, Birthday, Fathers Day, Mothers Day, Passover, Potluck, Sunday Dinner, Slow Cooker, Gluten-Free, High Protein, No Eggs, Non-Dairy, Wine, Kosher Meat, Beef Dinner, more
"This recipe is from a cookbook called South American Cookbook. I did alter the original recipe a tad bit. This can also be cooked on low heat in a crock-pot. If gluten intolerant make sure you are using gluten free broth."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (422.6 g)
- Calories 699.3
- Total Fat - 52.2 g
- Saturated Fat - 15.7 g
- Cholesterol - 222.1 mg
- Sodium - 2733.9 mg
- Total Carbohydrate - 10.7 g
- Dietary Fiber - 2.2 g
- Sugars - 4.3 g
- Protein - 42.4 g
- Calcium - 55.3 mg
- Iron - 4.9 mg
- Vitamin C - 6.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place the garlic, sea salt, pepper, red wine vinegar and 1 tablespoon of the oil in a large zip-lock bag.
Step 2
Poke hole in the brisket with a fork and place in the bag; seal and refrigerate overnight.
Step 3
Heat 3 tablespoons of the oil in a Dutch oven.
Step 4
Remove meat from bag, reserving marinade and brown the meat on all sides; remove meat and set aside.
Step 5
Add the onions and carrots and fry until golden.
Step 6
Return meat to pot along with the reserved marinade, red wine, beef broth, bay leaf and oregano.
Step 7
Cover and reduce heat.
Step 8
Cook over low heat for 2 to 3 hours, replacing liquid as necessary, until meat flakes apart when poked with a fork.
Tips
No special items needed.
0 Reviews
You'll Also Love
