Rolled Brisket In Red Wine Recipe
Summary
Preparation Time5 MinCooking Time10 Hr 20 Min
Ready In10 Hr 25 MinDifficulty LevelEasy
Health IndexAverageServings8
Ingredients
| Beef brisket | 1 , trimmed | |
| Ground pepper | 1 To taste | |
| Olive oil | 1 Tablespoon | |
| Carrot | 1 Large, finely chopped | |
| Onion | 1 Large, finely chopped | |
| White of leek | 1 Large, thinly sliced | |
| Bay leaf | 1 | |
| 1 tablespoon fresh thyme leaves or 1 teaspoon dry thyme | ||
| Garlic | 4 Clove (5gm), pressed | |
| 1 1/2 cups dry red wine or beef broth | ||
| 3 tablespoons cornstarch blended with 3 tablespoons cold water | ||
Directions
Starting with a short side, roll up brisket compactly, jelly roll style; tie roll securely with string at 1 1/2-inch intervals.
Sprinkle all over with pepper.
Heat oil in a wide nonstick frying pan over medium-high heat; add brisket and brown well on all sides.
Meanwhile, in a 4-quart or larger electric slow cooker, combine carrot, onion, leek, and bay leaf; sprinkle with thyme leaves and garlic.
Place brisket on top of vegetables; pour in wine.
Cover and cook at low setting until brisket is very tender when pierced 9 1/2 to 10 hours).
Lift brisket to a warm platter and keep warm.
Skim and discard fat from cooking liquid, if necessary; then blend in cornstarch mixture.
Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 15 more minutes).
To serve, remove and discard strings, then slice brisket across the grain.
Spoon some of the sauce over brisket; serve remaining sauce in a bowl or pitcher to add to taste.
Garnish with thyme sprigs and tomato, if desired.
Sprinkle all over with pepper.
Heat oil in a wide nonstick frying pan over medium-high heat; add brisket and brown well on all sides.
Meanwhile, in a 4-quart or larger electric slow cooker, combine carrot, onion, leek, and bay leaf; sprinkle with thyme leaves and garlic.
Place brisket on top of vegetables; pour in wine.
Cover and cook at low setting until brisket is very tender when pierced 9 1/2 to 10 hours).
Lift brisket to a warm platter and keep warm.
Skim and discard fat from cooking liquid, if necessary; then blend in cornstarch mixture.
Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 15 more minutes).
To serve, remove and discard strings, then slice brisket across the grain.
Spoon some of the sauce over brisket; serve remaining sauce in a bowl or pitcher to add to taste.
Garnish with thyme sprigs and tomato, if desired.
Chef
