Wine-Braised Beef Brisket
This is yummy the day you make it, but is even more delicious the next day.
- Serves: 8 persons
- 1teaspoon dried thyme
- 1teaspoon salt
- ¼teaspoon ground black pepper
- 1(3 pound) beef brisket
- 1tablespoon olive oil
- 1red onion, sliced
- 1(14.5 ounce) can beef broth
- 1(8 ounce) can tomato sauce
- ½cup red wine
Step 1Preheat oven to 350 degrees F (175 degrees C).
Step 2Mix thyme, salt, and black pepper in a small bowl and rub the mixture over both sides of brisket.
Step 3Heat olive oil in a roasting pan over medium-high heat; place brisket in the hot oil and brown on both sides, 3 to 4 minutes per side. Remove brisket from pan and set aside.
Step 4Place red onion slices into the hot roasting pan and cook and stir until onion is slightly softened, about 2 minutes. Stir in beef broth, tomato sauce, and wine.
Step 5Place the brisket back into the roasting pan and cover pan with foil.
Step 6Roast the brisket in the preheated oven for 1 hour; remove foil and baste brisket with pan juices. Place foil back over roasting pan and roast brisket until very tender and pan sauce has thickened, 1 1/2 to 2 more hours.