Brisket becomes ultra-tender when braised in red wine and beef broth. It makes the perfect centrepiece for a holiday meal. If the brisket has the fat attached (which is ideal for maximum moistness), place it fat side up in the roasting pan.
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2012
Stir together garlic, rosemary, 2 tbsp of the oil, mustard, onion powder and pepper; rub all over brisket. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Sprinkle brisket with salt. In large skillet, heat remaining oil over medium-high heat; brown brisket all over. Transfer to large roasting pan.
Stir wine with broth; pour into pan. Cover and braise in 325°F (160°C) oven until fork-tender, 3 to 4 hours. Transfer to cutting board and tent with foil; let stand for 10 minutes before thinly slicing across the grain.
Meanwhile, strain pan juices through fine sieve; skim off fat. Return juices to pan and bring to boil. Whisk cornstarch with 2 tbsp water; whisk into pan and cook, whisking, until slightly thickened, about 1 minute. Serve with brisket. (Make-ahead: Let brisket and sauce cool for 30 minutes. Return brisket to sauce; cover and refrigerate for up to 24 hours. Thinly slice across the grain; arrange in sauce. Cover and reheat in 325°F/160°C oven until hot, about 1 hour.)
Nutritional facts Per each of 12 servings: about
- Sodium 271 mg
- Protein 28 g
- Calories 381.0
- Total fat 28 g
- Potassium 470 mg
- Cholesterol 97 mg
- Saturated fat 10 g
- Total carbohydrate 3 g
- Iron 20.0
- Folate 3.0
- Calcium 2.0