1 3-4 pound Brisket (or Beef Shank; Pot Roast; Shoulder; Beef Cheeks; or Short Ribs)
Salt and Pepper to taste
2 Onions (large dice)
2 large Carrots (large dice)
2 Celery Ribs (large dice)
3 Garlic cloves (smashed)
2 cups Red Wine
4 cups Beef Stock
3 sprigs Thyme
1 Bay Leaf
Liquid Measuring Cup
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients Olive Oil 1 3-4 pound Brisket (or Pot Roast; Shoulder; Beef Cheeks; or Short Ribs) Salt and Pepper to taste
instructions In a large Dutch oven, heat the olive oil over high heat until smoking. Season the meat liberally with salt and pepper. Sear in the pan for 4 to 5 minutes per side. Remove once dark golden brown and set aside.
instructions Add the onions, carrot, celery and garlic and cook until the vegetables are starting to brown, about 8 minutes. Add the wine and bring to a boil. Reduce by half, about 3 to 5 minutes, then add the beef stock.
ingredients 3 sprigs Thyme 1 Bay Leaf
instructions Add the brisket back in, along with the thyme and bay leaf, and bring up to a simmer. Place a lid on the pot and cook at a low temperature for 2 1/2 to 3 hours, or until the meat is fork tender. Serve the brisket with the sauce and vegetables.