Wine-Braised Brisket

By The Canadian Living Test Kitchen

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This recipe makes 10 servings

Nutritional Info
Per serving: about	-
cal	306306 cal
pro	29 g29g pro
total fat	15 g15g total fat
sat. fat	6 g6g sat. fat
carb	13 g13g carb
fibre	1 g1g fibre
chol	73 mg73mg chol
sodium	805 mg805mg sodium
% RDI:	-
calcium	22 calcium
iron	2323 iron
vit C	1717 vit C
folate	77 folate

Red wine permeates this fork-tender meat, while soy sauce and cranberry juice add a nice balance of saltiness and sweetness. For this pot roast, choose either a double beef brisket (which includes part of the flat and the point) or a regular brisket (just the flat). You may need to cut it in half to fit it into the slow cooker.

Ingredients

1-1/4 tsp salt 1-1/4 1-1/4tsp tspsalt
3/4 tsp pepper 3/4 3/4tsp tsppepper
3/4 tsp crumbled dried rosemary 3/4 3/4tsp tspcrumbled dried rosemary
1/4 tsp cayenne pepper 1/4 1/4tsp tspcayenne pepper
4 lb double beef brisket pot roast , (see tip, this page)4 4lb lbdouble beef brisket pot roast, (see tip, this page)
2 large onions , sliced2 2large oniononions, sliced
3/4 cup dry red wine 3/4 3/4cup cupdry red wine
1/2 cup beef broth 1/2 1/2cup cupbeef broth
1/2 cup thawed cranberry cocktail concentrate 1/2 1/2cup cupthawed cranberry cocktail concentrate
1/4 cup soy sauce 1/4 1/4cup cupsoy sauce
4 large garlic cloves , minced4 4large garlic clovegarlic cloves, minced
1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour

Preparation

In large bowl, combine salt, pepper, rosemary and cayenne pepper; rub about half over brisket. Toss onions in remaining spice mixture. Arrange brisket on onions in bowl, fat side up.

In separate bowl, stir wine, broth, cranberry concentrate, soy sauce and garlic; pour over brisket. Cover and refrigerate for at least 12 hours or for up to 24 hours.

Transfer onions and liquid to 5- to 6-quart (5 to 6 L) slow cooker; top with brisket. Cover and cook on low until meat is fall-apart tender, about 5 to 6 hours.

Transfer brisket to cutting board; cover and keep warm for 20 minutes.

Meanwhile, skim fat from liquid in slow cooker. In bowl, whisk flour with 1/3 cup (75 mL) water; whisk into liquid.

Cover and cook on high until thickened, about 20 minutes. (Make-ahead: Let brisket and sauce cool separately for 30 minutes. Combine brisket and sauce in uncovered airtight container; refrigerate until cold. Cover and refrigerate for up to 2 days or freeze for up to 1 month.)

Slice brisket across the grain. Serve with sauce.

Additional information : Tip: A whole brisket is made up of two muscles: the triangular flat and the point, the raised muscle at one end of the flat. You can buy a whole brisket, just the point, just the flat or a double brisket, which includes the point and part of the flat. This cut contains lean and juicier not-so-lean meat all in one roast.

Source : Canadian Living Magazine: November 2009