Oven Brisket
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Ingredients
- 1 4 - 5 pound brisket
- 1 Tbsp olive oil
- 3 stalks celery cut in 2-inch pieces
- 6 carrots cut in 2-inch pieces
- 2 medium onions sliced
- 6 cloves garlic
- 3 potatoes quartered
- 1 28 ounce can crushed tomatoes
- 3 bay leaves
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 cup dry red wine
- 2 cups beef stock
- salt & pepper to taste
Ingredients
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Instructions
- Preheat oven to 300 degrees.
- Spray a large roasting pan with non-stick spray. Pour half of the crushed tomatoes in the bottom of the roasting pan.
- Heat the olive oil in a large skillet over medium heat.
- Pat the brisket dry with paper towels, then salt & pepper both sides. Add the brisket to the skillet, fat side down, and brown for 3 – 4 minutes. Flip brisket and brown the other side for another 3 – 4 minutes.
- Remove the browned brisket from the skillet and place it fat side up on top of the tomatoes in the roasting pan.
- Add the red wine to the skillet and bring to a boil, scraping up any brown bits from the bottom of the pan. Pour the wine and the remaining crushed tomatoes over the brisket.
- Cover the brisket with all of the vegetables except the potatoes. Add beef stock, bay leaves, rosemary, and thyme. Cover with aluminum foil and place in the oven for 4 – 4 ½ hours.
- Remove the brisket from the pan and let it rest for 10 minutes. Skim any fat from the braising liquid.
- Slice the brisket and add it back to the pan, making sure it is submerged in the braising liquid. Add potatoes and re-cover the pan with the aluminum foil and cook an additional 30 – 45 minutes until potatoes are tender.