Yield: 6 servings
Prep: 20 minutes | Cook: 3 hours and 30 minutes
Total Time: 4 hours
- 2-3 pounds of brisket, fat trimmed to ¼ inch
- 1 tsp salt
- 2 T olive oil
- 1 onion, sliced
- 4 garlic cloves, sliced
- 2T tomato paste
- 2 cups red cooking wine
- 1 cup broth (beef, chicken or vegetable)
- 1 bay leaf
- 3 rosemary sprigs
- freshly ground pepper
It is best to salt the brisket a day or two before cooking. With a fondue fork or a skewer, poke the brisket on both sides 10-15 times, then generously sprinkle with 1 teaspoon of salt per side. Cover with plastic wrap and refrigerate for 1-2 days.
- Pre-heat the oven to 325 degrees F. In a large dutch oven or roasting pan, heat the olive oil over medium heat. Add onions and garlic to the pan and cook for 3-5 minutes. Next, add the tomato paste and stir to combine. Add wine and broth, bay leaf, rosemary sprigs and freshly ground pepper. Unwrap brisket and gently place in the pan.
- Cover tightly with a lid or foil and place in the oven. Cook for 1 ½ hours.
- Reduce oven heat to 275 degrees F and cook for another 1½ - 2 hours, or until the meat is tender.
- When the meat is done, remove from pot and place it on a platter. Tent the platter with foil.
- Strain liquid in the pan, skimming off as much fat as possible.
- Return the liquid to a pan, heat stovetop to a simmer, and reduce sauce until thickened. Taste and adjust as needed.
- Slice the meat against the grain into ¼ inch thick pieces. Arrange on a serving platter.
- Sauce can be poured over the top or served alongside the meat. Garnish the meat with fresh rosemary sprigs, salt and freshly ground pepper.
Take a look at our recommended wine pairing for this recipe below.