Braised Brisket
Created by QueenBea on March 17, 2014
- Servings: 7
- Prep Time: 20m
- Cook Time: 3h
- Recipe #12275
Ingredients
- 3 pounds beef brisket
- 2 cloves garlic, crushed
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- 3 tablespoons red wine
- 4 tablespoons oil (separated)
- 2 large yellow onions (quartered)
- 2 carrots, peeled and sliced
- 1 cup red wine
- 1 cup beef broth
- 1 bay leaf
- 1 sprig fresh oregano
How to Make
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Step 1: Place the garlic, sea salt, pepper, red wine vinegar and 1 tablespoon of the oil in a large zip-lock bag.
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Step 2: Poke hole in the brisket with a fork and place in the bag; seal and refrigerate overnight.
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Step 3: Heat 3 tablespoons of the oil in a Dutch oven.
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Step 4: Remove meat from bag, reserving marinade and brown the meat on all sides; remove meat and set aside.
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Step 5: Add the onions and carrots and fry until golden.
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Step 6: Return meat to pot along with the reserved marinade, red wine, beef broth, bay leaf and oregano.
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Step 7: Cover and reduce heat.
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Step 8: Cook over low heat for 2 to 3 hours, replacing liquid as necessary, until meat flakes apart when poked with a fork.
Nutritional Facts
- 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