The Ultimate Braised Brisket
Braising in red wine brings another depth to this brisket. Serve over parsnip puree with roasted red onions and garnish with some parsley for a perfect, hearty dinner.
Ingredients
Method
- Preheat the oven to 160C/Gas 3
- Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.
- Place a large casserole dish or heavy-based pot over medium-high heat and add 45ml of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust.
- Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley.
- Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.
- Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.
- Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.
Rate this recipe
Overall Rating:
4.70
(18)
