Beef Brisket with Merlot and Prunes

Beef Brisket with Merlot and Prunes
Photo by Marcus Nilsson


  • 2 tablespoons olive oil
  • 1 ½ cups pitted large prunes
  • 10 teaspoons balsamic vinegar
  • 9 tablespoons prune juice
  • 4 medium carrots
  • 16 cloves garlic
  • 1 4-to 4 1/2-pound flat-cut (also called first-cut) beef brisket, trimmed of most fat
  • + 5 more ingredients
    • 2 pounds onions
    • 1 cup Merlot or other dry red wine
    • 1 14 1/2-ounce can diced tomatoes in juice (preferably fire-roasted)
    • 1 tablespoon fresh thyme
    • 2 tablespoons fresh Italian parsley

Position rack in bottom third of oven and preheat to 325°F. Pat brisket dry; sprinkle all over with salt and pepper. Heat oil in heavy extra-large skillet over high heat. Add brisket and cook until deep brown, about 7 minutes per side. Transfer brisket, fat side up, to large roasting pan. Add tom...

View full recipe at Epicurious


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