Brisket Stew

Brisket Stew
Brisket Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    4-6 pound brisket

  • cake meal to dust brisket

  • oil to sear brisket

  • 6-8

    potatoes

  • 6-8

    carrots

  • 4

    large onion; sliced

  • 2

    cups red wine

  • 2-3

    cup beef broth, or more

  • Salt, pepper, garlic to taste

Directions

Lightly dust both sides of brisket with cake meal. Heat some oil in a large skillet and sear the brisket in the hot oil. Place the meat in an oven proof roaster large enough to hold the brisket in a single layer. Place the onions in the roaster and add the wine and broth so that the mat is covered about two thirds of the way by liquid. Cover the pan, place it in a preheated 350°F oven and allow the liquid to come to a simmer. Reduce the temperature to 275°F and allow the brisket to braise for about one and one half hours. Peel the potatoes and the carrots and cut the potatoes into quarters and the carrots into two inch long pieces. Add the potatoes and the carrots to the roaster and cover the pan again. Replace in the oven and cook another one and one half hours. The brisket is done when the meet is fork tender and the carrots and potatoes are cooked to your liking. Remove the roaster from the oven and the brisket from the roaster. Allow the meat to rest for about 20 minutes and then slice thinkly, against the grain of the meat. Cover with onions and place potatoes and carrots around the side. Serve cooking liquid on the side.

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