Vinegar-Braised Beef with Thyme, Carrots, and Onions

Vinegar-Braised Beef with Thyme, Carrots, and Onions
Photo by Photography: Becky-Stayner

Ingredients

  • 1 pound cipollini or pearl onions, peeled
  • 2 tablespoons chopped fresh parsley
  • 3 cups low-salt beef broth
  • ½ cup Merlot or other fruity red wine
  • 1 (3 1/2-pound) beef brisket, trimmed
  • 1 ½ cups chopped onion
  • ¼ teaspoon freshly ground black pepper
  • + 10 more ingredients
    • ½ cup red wine vinegar
    • 1 bay leaf
    • 1 cup chopped celery
    • 1 cup chopped carrot
    • 1 large garlic clove, minced
    • 1 pound baby carrots with tops
    • 2 teaspoons olive oil, divided
    • 1 tablespoon minced fresh thyme
    • 1 teaspoon chopped fresh thyme
    • ¾ teaspoon salt, divided

Preheat oven to 350°. Combine 1 tablespoon thyme and garlic. Make 12 small slits on outside of beef, and stuff each with about 1/4 teaspoon garlic mixture. Rub beef with 1 teaspoon oil. Sprinkle beef with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large ovenproof nonstick skillet over medi...

View full recipe at My Recipes

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