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Red Wine Braised Brisket
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| Season Brisket day ahead | |
| Paprika | |
| onion salt | |
| garlic salt | |
| chili powder | |
| seasoned salt | |
| kosher salt | |
| black pepper | |
| 8-9lb | brisket |
| 5 T | veg oil |
| 6 large | yellow onions sliced,, (approx. 12 Cups) |
| 3-4 cloves | garlic |
| 15 oz can | tomato puree |
| 1 C | dry red wine |
| 4 large sprigs | fresh thyme |
| 8 large | carrots cut into 2 inch pieces or 1 lbs. of baby carrots |
| 10 oz | cremini mushrooms halved or qtred. |
Season brisket with paprika, onion salt, garlic salt, chili powder seasoned salt, kosher salt, and black pepper and let sit overnight
Saute onions and garlic in oil till soft and pale then transfer to roastin pan. Set brisket on top of onions, cover with foil then roast in oven for 1 hr at 350*
Pour tomato and wine around brisket add thyme cover and continue to braise 2.5 hrs.
Add carrots and mushrooms cover and continue to braise 1 hr more.
Transfer meat to plate. Carefully trim as much fat from the brisket as possible and discard. Skim fat from pan sauce.
Slice brisket and return it to pan with the sauce and veggies
And serve.
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