RED WINE AND ONION BRISKET
From Woman's World Magazine 12/7/04. Long, slow cookin makes this oniony beef roast extra tender and flavorful. If you don't like wine, you can substitute beef broth.
Provided by JackieOhNo
Categories Meat
Time 3h25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Combine thyme, oregano, salt and pepper; rub over both sides of brisket.
- In flameproof roasting pan heat oil over medium-high heat; add brisket. Cook, turning once, until browned, 3-4 minutes per side. Remove from heat.
- Add onions, garlic and bay leaves to pan around brisket; pour in wine. Cover; roast 1 hour, 30 minutes. Turn brisket over; roast, covered, until very tender, 1 hour, 30 minutes.
- Transfer brisket and half onions to serving platter; cover with foil. Transfer drippings and remaining onions to blender; pulse until smooth. Slice beef against the grain of the meat and serve with sauce.
Nutrition Facts : Calories 266.8, Fat 12.4, SaturatedFat 4, Cholesterol 93.7, Sodium 314.9, Carbohydrate 2.6, Fiber 0.5, Sugar 0.9, Protein 31.6
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