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Braised Brisket with Red Wine Recipe Video
|Beef brisket||4 Pound, trimmed (1 Piece)|
|White onion||1 Medium, chopped|
|Garlic||6 Clove (30 gm), minced|
|Chopped italian parsley||1 1⁄2 Tablespoon|
|Chopped celery||2 Tablespoon (Leaves Included)|
|Carrots||5 , peeled and cut into 2 inch pieces|
|Fresh thyme sprigs||6|
|Beef broth||1 Cup (16 tbs)|
|Red wine||12 1⁄4 Fluid Ounce (Use 1/2 A Bottle)|
|Olive oil||2 Tablespoon|
Calories 679 Calories from Fat 425
% Daily Value*
Total Fat 47 g72.7%
Saturated Fat 17.7 g88.3%
Trans Fat 0 g
Cholesterol 154.2 mg
Sodium 336.6 mg14%
Total Carbohydrates 9 g3.1%
Dietary Fiber 2 g7.8%
Sugars 3 g
Protein 43 g86.5%
Vitamin A 133.9% Vitamin C 19.3%
Calcium 5.2% Iron 25.6%
*Based on a 2000 Calorie diet
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!
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