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Beef brisket
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| Ingredients: | |
| 1 ( 5 pound) | beef brisket |
| 12 ounces | tomato paste |
| 1 tbs | olive oil |
| Coarsely ground black pepper | |
| 1 pound | Coarsely chopped onion, ( about 4 medium onions) |
| 1/4 cup | diced garlic, ( about 12 cloves) |
| 1 (750 ml) bottle | burgundy wine |
| 1 | bay leaf |
| 1 tsp | dried thyme |
| 1 tsp | fresh rosemary |
| 1/2 cup | low sodium soy sauce |
| 2/3 cup | water |
| 4 slices | crust less rye bread, cubed (optional) |
Preheat oven to 350F.
Heat oil in a large skillet until hot. Add meat and sear over high heat until lightly browned.
Rub brisket with tomato paste,salt and pepper
Place onions in a large roasting pan. Place meat, fat side up, on top of onions.
Combine garlic, wine, bay leaf, thyme, rosemary, soy sauce and water.
Whisk. Pour over brisket.
Cover and bake 2 1/2 to 3 hours, busting often with pan juices. Uncover, add rye bread, if desired and bake 30 minutes,until brisket is fork tender, serves 12
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