Red-Wine-Braised Brisket with Cremini, Carrots, and Thyme

Red-Wine-Braised Brisket with Cremini, Carrots, and Thyme
Photo by Scott Phillips

Ingredients

  • 6 large yellow onions, diced (about 12 cups)
  • 3 to 4 cloves garlic, thinly sliced
  • 10 oz. cremini or white button mushrooms, quartered if large, halved if small (3 cups)
  • Kosher salt and freshly ground black pepper
  • 4 large sprigs fresh thyme
  • 2 Tbs. sweet paprika
  • 8-½ to 9 lb. beef brisket (whole brisket or flat and/or point halves), untrimmed of fat
  • + 4 more ingredients
    • 1 cup dry red wine
    • 1 15-oz. can tomato purée
    • 5 Tbs. vegetable oil
    • 8 large carrots, cut into 2-inch pieces

In a small bowl, combine the paprika, 1 Tbs. salt, and 1 Tbs. pepper. Rub the mixture all over the brisket. Let rest at room temperature for two hours or cover and refrigerate overnight (bring the meat to room temperature before cooking). Position a rack in the center of the oven and heat the ov...

View full recipe at Fine Cooking

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