Yield: 6 servings
Prep: 20 minutes | Cook: 3 hours and 30 minutes
Total Time: 4 hours

Ingredients

• 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

Preparation

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.

Directions

1. 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.
2. Cover tightly with a lid or foil and place in the oven. Cook for 1 ½ hours. 
3. Reduce oven heat to 275 degrees F and cook for another 1½ - 2 hours, or until the meat is tender.
4. When the meat is done, remove from pot and place it on a platter. Tent the platter with foil. 
5. Strain liquid in the pan, skimming off as much fat as possible. 
6. Return the liquid to a pan, heat stovetop to a simmer, and reduce sauce until thickened. Taste and adjust as needed. 
7. Slice the meat against the grain into ¼ inch thick pieces. Arrange on a serving platter. 
8. 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.