1 small red onion, peeled, halved and sliced to thin half moonds
4 large carrots, peeled and cut to 3 inch thick chunks
3 stalks celery hearts or one small fennel bulb, chopped to 3 inch pieces
1 (15 oz.) can chopped tomatoes with liquid
1 c sweet red wine/sparkling wine
4 medium size bay leaves
Instructions
In small food chopper, combine garlic cloves, 1
tsp. salt, rosemary and sage leaves and 1T olive
oil. Puree to form paste.
Sprinkle both sides of brisket evenly with 3 tsp.
salt and 1 tsp. pepper. Heat remaining olive oil in
dutch oven over medium high heat. Add brisket and
brown well on both sides (about 4 minutes per
side).
Add onions, celery/fennel, and carrots to surround
brisket. Pour rosemary/sage/garlic paste over
brisket. Pour in chopped tomatoes with liquid, wine
and add bay leaves.
Cover pot and transfer to oven heated to 325F
Convection setting. Cook for 3 hours, basting
meat thoroughly with juices/cooking liquid every
30 minutes. Turn off oven and allow to continue
to sit in residual oven heat until ready to serve. Meat will
be fork tender. To serve, slice into pieces and serve with
vegetable/cooking liquid. Be sure to remove bay leaves and trim off
any excess fat before serving.
Serving
Suggestions
Serve over mashed potatoes, soft polenta or roasted potatoes/sweet potatoes.
Originally Submitted
10/12/2015
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