Delicious, savory, mouth watering brisket! Recipe by @peaslovencarrots
- 1 2.5-4.5 Lb Brisket
- 2 Tbsp Oil
- 1 Tbsp Kosher Salt
- 1 Tbsp Course Black Pepper
- 1 Large Yellow Onion, Diced
- 2 Carrots, Peeled and Cut into 2-inch Pieces
- 2 Celery Stalks, Peeled and Cut into 2-inch Pieces
- 3 Cloves Garlic
- 2 Tbsp Tomato Paste
- 1 1/2 Cups Dry Red Wine
- 2 Cups Chicken Stock
- 2 Bay Leaves
Heat a large pot or Dutch oven over medium high heat. Season brisket with salt and pepper on both sides. Add oil to preheated pan along with brisket. Sear for 5-6 minutes on both sides. Remove from heat.
Add onions, carrots, celery, and garlic cloves. Saute for 3-4 minutes, stirring frequently. Add tomato paste and bay leaves. Stir. Add in red wine and scrape any bits off the bottom of the pot. Reduce the wine for 3 minutes and then add in stock. Return the brisket to the pot.
Bring to a boil, then reduce heat and simmer for at least 3 hours. After 3 hours, check every 45 minutes. Depending on the size/thickness of the brisket, it may take another 2-3 hours for ideal tenderness. Once it’s fork tender, it’s ready!