Brisket with Pears and Wine

By michaelmeiner

Ingredients

• 1 4 pound shoulder roast
• 5 Tablespoons oil
• 4 1/2 cups sweet red wine
• 2 medium onions -- sliced thinly
• 6 cloves garlic -- sliced
• 3 Tablespoons honey
• 2 Tablespoons tomato paste
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 4 pears -- cored and cut into eighths, lengthwise

Preparation

Step 1

Heat oil in a wide, shallow pot. Place meat in hot oil and brown on all sides to seal in the juices. Pour wine over meat and cook for about 10 minutes. Add onions and garlic. Simmer 3 hours, turning meat over every half hour.

Add honey, tomato paste, seasoning and pears. Simmer for additional half hour, until meat is very tender. Let cool in pot and refrigerate.