Brisket with Chunky Tomato Sauce

Name: Brisket with Chunky Tomato Sauce
Prep time: 3 h 45 min
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 12
Cuisine: Jewish
Ingredients: 1 bay leaf; 2 kgs fresh beef brisket; 240 milliliters dry red wine or beef broth; 397 grams can diced tomatoes, undrained; 454 grams carrots, cut into 1/2-inch slices; 2 ribs celery ribs with leaves, chopped; 1 teaspoons dried rosemary, crushed; 1 teaspoons dried rosemary, crushed; 1 teaspoons dried thyme; 2 garlic cloves, minced; 1 Tbsp olive oil; 3 larges onions, chopped; 0 teaspoons pepper; 1 teaspoon salt

Brisket with Chunky Tomato Sauce might be a good recipe to expand your main course recipe box. This recipe serves 12. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 328 calories, 36g of protein, and 14g of fat per serving. Hanukkah will be even more special with this recipe. From preparation to the plate, this recipe takes about 3 hours and 45 minutes. A mixture of celery, garlic cloves, beef broth, and a handful of other ingredients are all it takes to make this recipe so yummy. If you like this recipe, you might also like recipes such as Spaghetti with Chunky Tomato Sauce, Eggplant With Chunky Tomato Sauce, and Spaghetti With Chunky Tomato Sauce.

Instructions

Season brisket with salt and pepper. In a Dutch oven, brown brisket in oil over medium-high heat.

Ingredients you will need

Salt And Pepper

Cooking Oil

Equipment you will use

Dutch Oven

Remove and keep warm. In the same pan, saute onions and garlic until tender.

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Garlic

Onion

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Frying Pan

Place brisket over onions.

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Onion

Add the wine or broth, tomatoes, celery, thyme, rosemary and bay leaf.

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Bay Leaves

Rosemary

Tomato

Celery

Broth

Thyme

Wine

Cover and bake at 325° for 2 hours, basting occasionally.

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Oven

Add carrots; bake 1 hour longer or until meat is tender. Discard bay leaf. Cool for 1 hour; cover and refrigerate overnight.

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Bay Leaves

Carrot

Meat

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Oven

Trim visible fat from brisket and skim fat from tomato mixture. Thinly slice beef across the grain. In a saucepan, warm tomato mixture; transfer to a shallow roasting pan. Top with sliced beef. Cover and bake at 325° for 30 minutes or until heated through.

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Tomato

Grains

Beef

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Roasting Pan

Oven

Sauce Pan

Serve sauce over beef.

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Sauce

Beef

Equipment

Ingredients

Servings:

bay leaf 2kgs

fresh beef brisket 240milliliters

dry red wine or beef broth 397grams

can diced tomatoes, undrained 454grams

carrots, cut into 1/2-inch slices 2ribs

celery ribs with leaves, chopped 1teaspoons

dried rosemary, crushed 1teaspoons

dried thyme 2

garlic cloves, minced 1Tbsp

olive oil 3larges

onions, chopped 0teaspoons

pepper 1teaspoon

salt

Recommended wine: Shiraz, Tempranillo, Zinfandel

Shiraz, Tempranillo, and Zinfandel are great choices for Brisket. All these red wines can handle the meaty, smokey flavor of brisket. If you're talking traditional Jewish brisket, you'll want to look for a kosher red wine. You could try Berlucchi Franciacorta '61 Extra Brut. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 34 dollars per bottle.

Berlucchi Franciacorta '61 Extra Brut

Extra Brut '61 is a tribute to the birth of Franciacorta in 1961—the year Berlucchi produced the first of this classic method sparkling wine. This fun and lively sparkler offers citrus fruit and a crisp, clean finish.Blend: 85% Chardonnay, 15% Pinot Nero*The label for Franciacorta '61 Extra Brut is in the process of changing. You may receive either of these two labels featured above. Specific labels cannot be requested.