Ingredients
- 3 pounds beef brisket
- 3 cloves garlic
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 teaspoon sea salt (or kosher)
- 1 red onion, peeled and chopped
- 2 white onions, peeled and chopped
- 3 large carrots, peeled and chopped
- 1/2 cup red wine
- 2 cups stewed tomato sauce (or diced canned tomatoes)
- 4 large sprigs fresh thyme
- 3/4 cup water
How to Make
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Step 1: Preheat oven to 350F.
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Step 2: Trim fat off brisket.
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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.
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Step 4: Sprinkle brisket with cumin, cinnamon and sea salt.
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Step 5: Place brisket into a roasting pan.
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Step 6: Add onions, carrots, red wine, tomato sauce and fresh thyme around the brisket.
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Step 7: Add enough water to come about three-quarters they way up the sides of the brisket.
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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).
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Step 9: Bake for 3 hours.
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Step 10: Take brisket out of the oven, remove the meat, and let rest on a cutting board.
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Step 11: Place the baking dish over medium heat on the stovetop to thicken the tomato sauce, about 5 minutes, stirring occasionally.
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Step 12: While sauce thickens, slice brisket against the grain.
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Step 13: Serve warm, topped with tomato sauce.
We hope you enjoy this recipe!
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