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Red Wine Braised Brisket

How to Prepare Red Wine Braised Brisket

Difficulty Level:    

Serves 10-12

Kosher Salt & Black Pepper
1 tbsp. Grapeseed Oil (can use vegetable oil)
2 ea. Yellow Onions, thinly sliced
3 ea. Celery Stalks with Leaves, chopped
5 ea. Garlic Cloves smashed
6 sprigs Fresh Thyme
2 ea. Bay Leaves
1 can 28oz Whole Peeled Tomatoes
1 tbsp. Tomato Paste
1 ea. 750ml Bottle Red Wine (Cabernet or Pinot Noir)
1 cup Baby Carrots, peeled

How to prepare the Ribs:

  1. Preheat the oven to 350°F. Season Brisket with salt and pepper. Heat oil in a large ovenproof pot over medium-high. Cook brisket, turning occasionally, until browned all over, 8-10 minutes; then transfer to a plate. Pour off fat from pot; discard
  2. Place onions, celery, garlic, thyme, bay leaves, tomatoes, tomato paste, and wine in a pot and stir to combine; season with salt and pepper. Place brisket on top, fat side up. Cover and braise in the oven, until meat is fork-tender, 3- 3 1⁄2  hours.
  3. Uncover the pot, nestle carrots around the brisket, and cook until carrots are tender. Skim fat from the surface of the juices; discard. Remove brisket from pot and slice against the grain to serve.
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