Name: Braised Brisket with Red Wine and Rosemary
Prep time: 25 min
Cook time: 4 h
Total time: 4 h 25 min
Yield: 4
Ingredients: 1 1/2 tbsp. smoked sweet paprika; 1 tsp. kosher salt; 1 tsp. ground pepper; 1 first-cut beef brisket; 3 tbsp. olive oil; 1 large Spanish onion; 2 carrots; 3 ribs celery, leaves on; 8 clove garlic; 2 c. dry red wine; 1 can fire-roasted diced tomatoes; 1 c. reduced-sodium beef stock; 4 sprig fresh rosemary

Step 1Heat oven to 300 degrees F. Mix paprika, salt, and pepper; rub mixture all over brisket. Heat oil in a large, deep skillet over high heat until it ripples. Add brisket and sear all sides until well browned, 8 minutes. Remove meat to a plate.

Step 2Add onions, carrots, celery, and garlic to skillet. Reduce heat to medium; sautée 5 minutes. Add wine and boil for 3 minutes on high heat. Stir in tomatoes and stock; boil 5 more minutes. Pour into a 16- by 12-inch roasting pan; add rosemary.

Step 3Place brisket on top of vegetables and cover pan tightly with 18-inch-wide heavy-duty foil. Braise in oven for 3 1/2 hours or until meat is fork-tender.

Step 4Remove meat to a cutting board; cover with foil to rest. Strain pan juices and vegetables into a saucepan, pressing down on vegetables. Discard vegetables. Skim excess fat and bring juices to a boil. Boil until reduced to 2 cups, about 8 minutes.

Step 5Slice brisket across the grain and serve with gravy. Wrap leftovers and refrigerate for weeknight meals.

Braised Brisket with Red Wine and Rosemary

Ingredients

Directions

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