Red Wine Brisket

SOMETHING ELSE?

Brisket is great to cook with and although it usually requires slow cooking or attention so that the meat doesn’t tense up. It can deliver some great tender results. This Jewish inspired brisket recipe can be shared with friends and family anytime of the year.

Ingredients

  • 1kg beef brisket (Cima / top rump)
  • Sea salt
  • Olive oil
  • 1 Red onion
  • 5 Garlic cloves
  • Fresh thyme
  • Fresh rosemary
  • 1 Bay leaf
  • 800g tomate triturado
  • Tomato puree
  • 1 Bottle red wine (rioja)
  • 6 Carrots
  • Pepper

Method

Sauté and seal the meat in a large pan.

Searing brisket

Place all the ingredients in a large oven proof casserole and seal the meat with a drizzle of oil. (I suggest cutting the onion into 1/8ths). Place the carrots in the casserole pot until they are tender, checking and stirring occasionally. Cover everything with the sauce until tender at 200C.

Uncover the casserole dish once the once the carrots are soft then place it back in the oven to finish roasting. The top of the meat should begin to crisp.


red wine brisket

Red Wine Brisket

5 from 1 vote
Brisket is great to cook with and although it usually requires slow cooking or attention so that the meat doesn’t tense up. It can deliver some great tender results. This Jewish inspired brisket recipe can be shared with friends and family anytime of the year.
Cook Time1 hr 20 mins
Course: Main Course
Cuisine: Gibraltar, jewish, Mediterranean
Servings: 4
Author: Mama Lotties

Ingredients

  • 1 kg beef brisket Cima / top rump
  • sea salt
  • olive oil
  • 1 red onion
  • 5 garlic cloves
  • fresh thyme
  • fresh rosemary
  • 1 bay leaf
  • 800 g tomate triturado
  • tomato puree
  • 1 bottle red wine rioja
  • 6 carrots
  • pepper

Instructions

  • Sauté and seal the meat in a large pan.
  • Place all the ingredients in a large oven proof casserole and seal the meat with a drizzle of oil. (I suggest cutting the onion into 1/8ths). Place the carrots in the casserole pot until they are tender, checking and stirring occasionally. Cover everything with the sauce until tender at 200C.
  • Uncover the casserole dish once the once the carrots are soft then place it back in the oven to finish roasting. The top of the meat should begin to crisp.
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