- 4
Ingredients
- 1 1/2 tbsp smoked sweet paprika
- 1 tsp each kosher salt & ground pepper
- 1 (4 1/2 lb) first cut beef brisket, most the fat trimmed off
- 3 tbsp olive oil
- 1 large spanish onion, diced (2 cups)
- 2 carrots, cut into 1/2 inch slices
- 3 ribs celery w/leaves, cut into 1/2 inch slices
- 8 garlic cloves, smashed, peeled
- 2 cups dry red wine
- 1 (14 1/2 oz) can fire roasted diced tomatoes, undrained
- 1 cup reduced sodium beef stock
- 4 large sprigs fresh rosemary
Preparation
Step 1
Heat oven to 350, mix paprika, salt & pepper, rub mixture all over brisket, heat oil in a large deep skillet over high heat until it ripples. add brisket & sear all sides until well browned, 8 minutes, remove meat.
Add onions, carrots, celery & garlic to skillet, reduce heat to medium, saute 5 minutes, add wine & boil for 3 minutes on high, stir in tomatoes & stock, boil another 5 minutes, pour into 16x2 roasting pan, add rosemary
Place brisket on top of veggies & cover tightly w/foil, braise in oven 3 1/2 hrs or until meat is tender.
remove meat to a cutting board, cover w/foil.
strain pan juices & veggies into a saucepan, pressing down on veggies, discard veggies, skim excess fat & bring juices to a boil, boil until reduced to about 2 cups, 8 minutes, serve over brisket.