Red Wine Braised Brisket

Here’s a great way to cook beef brisket. It will take some time but you will end up with some super tender meat. I went ahead and made a large one in order to have left overs. I used the remaining meat to make a quick chili. Wonderful way to stretch a meal and save money!

1 – 3.5 to 4 pound beef brisket – trimmed
1 medium white onion – chopped
6 garlic cloves – minced
1.5 TBS Italian parsley – chopped
2 TBS celery – chopped (leaves included)
5 carrots – peeled and cut into 2 inch pieces
Fresh thyme sprigs
1 cup beef broth
½ bottle red wine
Salt & Pepper
Olive oil

Preheat oven to 250 degrees.
Generously season the meat with salt and pepper.
Heat a braising pot with olive oil. Brown meat, evenly, on both sides and set aside.
Pour a little red wine in pot and scrape brown bits from the bottom. Add the chopped onion and cook for 5 to 6 minutes until softened and starting to brown.
Add the garlic, parsley and celery. Mix well. Cook for about 2 minutes until fragrant.
Add the carrots. Cook for about 4 minutes. Move cooked veggies to the sides and place brisket in the middle of the pot.
Add the broth and wine. Place the thyme sprigs on the sides.
Bring pot to boil. Cover and place in oven for about 4 hours – until meat is very tender.
Remove from oven and serve with mashed potatoes. Enjoy!