MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Wine-Braised Brisket w/Onions
Categories: Beef, Vegetables, Herbs, Mushrooms, Wine
Yield: 6 Servings

3 lb Boneless beef brisket
1/2 ts (ea) kosher salt & ground
- black pepper
1 1/2 c Dry red wine
14 oz Can beef broth
2 lg Red onions; sliced
3 Sprigs fresh thyme
+=OR=+
1/2 ts Dried thyme; crushed
1 Bay leaf
1 tb Minced garlic
10 oz Fresh mushrooms; quartered
2 tb Snipped fresh Italian
- parsley or chives
Salt & fresh ground pepper

One night before cooking the brisket, pat the brisket dry
with paper towels. Sprinkle meat with the 1/2 teaspoon
salt and 1/2 teaspoon pepper. Transfer to a nonreactive 6
to 8 quart Dutch oven; add wine, beef broth, onions,
thyme, bay leaf, and garlic. Cover tightly with a lid and
refrigerate overnight.

The next day, Set oven @ 325ºF/165ºC. Place the
Dutch oven with meat over high heat; bring to a simmer.

Cover the Dutch oven and transfer to the oven. Bake for 1
hour; stir in mushrooms. Cover and bake for 2 to 2-1/2
hours more or until meat is tender. Remove Dutch oven
from oven; uncover. Let stand for 15 minutes. Stir in
parsley.

Transfer the brisket to a cutting board; slice the meat
across the grain. Skim off any fat from the sauce; remove
bay leaf. If desired, return sauce in the Dutch oven to
heat. Bring to boiling; reduce heat. Simmer, uncovered,
until desired consistency. Season to taste with
additional salt and freshly ground black pepper. Serve
the meat hot with the sauce.

SLOW COOKER DIRECTIONS: Trim fat from meat. Sprinkle meat with the 1/2
teaspoon salt and 1/2 teaspoon pepper. If necessary, cut brisket to
fit into a 5 to 6 quart slow cooker. Place meat in removable liner of
slow cooker. Pour wine and broth evenly over brisket. Top with
mushrooms, onion, thyme, bay leaf, and garlic. Cover and refrigerate
overnight. Remove from refrigerator. Place liner in slow cooker.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat
setting for 5 to 6 hours. Carefully remove brisket from slow cooker
and slice across the grain. If desired, transfer cooking liquid to a
large saucepan. Bring to boiling; reduce heat. Simmer, uncovered,
until desired consistency. Serve brisket with sauce.

Makes: 6 servings

Better Homes & Gardens | February 2017

MM Format by Dave Drum - 22 February 2017

Uncle Dirty Dave's Archives

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