- 4
Ingredients
- 4 lb boneless beek brisket pot roast, trimmed
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp canola oil
- 1 1/2 cup white onion, chopped
- 2 tbsp garlic, finely chopped
- 2 tbsp tomato paste
- 2 bay leaves
- 2 cups red wine
- 2 cups reduced sodium chicken stock
- Lemon-Parsley Garnish
- 1/4 parsley chopped
- 2 tbsp fresh bread crumbs
- 1 tbsp grated lemon zest
- 1 tsp garlic, finely chopped
Preparation
Step 1
Preheat oven to 300F
Divide brisket into 4 evenly sized pieces; season with salt and pepper. Heat oil in a wide, heavy pot over medium high. In batches, brown brisket on all sides, 8-10 min. Transfer to a plate. Keep 1 tbsp of oil in pot, discard remaining oil, and reduce heat to medium.
Add onions and garlic, and cook, sitrring occasionally, until golden brown, 5-8 min.
Add tomato paste, bay leaves and red wine, the stirring and scraping brown bits, cooke and reduce for 5 min.
Add chicken and stock and bring to a simmer. Return brisket and any accumulated juices to pot, meat side down. Cover with a tight fitting lid and cook until fork-tender, 3 - 3 1/2 hours.
Meanwhile, make the lemon-parsley garnish: in a bowl, mix ingredients. Sprinkle over thinly sliced brisket and serve with sauce.
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