HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Main Dishes -> Beef Pot Roasted Beef Brisket Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) 4 pound beef brisket 1 tsp. salt 1/2 tsp. pepper 1/4 cup olive oil 5 cloves garlic, peeled and crushed 2 medium onions, peeled and chopped 2 medium carrots, peeled and chopped 1 stalk celery, chopped 3 bay leaves 1 tsp. dried rosemary 2 cups dry red wine14 ounce can chopped tomatoes, drained 3 cups chicken broth Directions Preheat the oven to 325 degrees. Season the brisket all over with the salt and pepper. Heat the oil in a large skillet over medium high heat. Add the brisket and cook about 5 minutes per side until well browned. Place the brisket, fat side up, to a roasting pan. Add the garlic, onions, carrots and celery to the skillet and cook about 10 minutes until softened, stirring occasionally. Add the bayleaves and rosemary and cook an additional 2 minutes. Add the wine and boil until reduced by 1/2. Add the tomatoes and reduce the heat to medium low. Simmer 15 minutes. Add the broth and return to a simmer. Pour the vegetable mixture over the brisket. Cover the roasting pan with foil and bake the brisket about 3 hours until tender. Transfer the brisket to a cutting board and tent with foil. Strain the liquid from the roasting pan into a large saucepan and bring to a boil over high heat. Boil until reduced to 2 cups. Stir the vegetables into the sauce and bring back to a boil. Thinly slice the brisket and serve with the sauce and vegetables. Serves 6 to 8. Related Recipes •   Corned Beef with Mustard Glaze •   Beer and Onion Braised Brisket •   Dakota Cowboy Brisket •   Beef Brisket with Savory Carrots •   Coca-Cola Baked Brisket •   St. Patrick's Day Corned Beef Brisket and Vegetables •   Sweet and Sour Brisket •   Barbecued Corned Beef Brisket •   Oven Barbecued Beef Brisket •   Beef Brisket with Sweet Garlic and Caramelized Onions •   Oven Barbecued Beef Brisket •   New York Style Red Chili •   Mom's Brisket •   Easy Onion Brisket •   Sweet and Sour Brisket •   Corned Beef with Cabbage and Potatoes •   Corned Beef and Potato Casserole •   Baked Brisket with Vegetables •   Brisket •   Fillet of Beef with Goat Cheese and Vegetable Stuffing View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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