Serves: 10
INGREDIENTS
- 1 5-pound first-cut beef brisket
- 1 tablespoon Fairway kosher salt
- 1 teaspoon Fairway black pepper
- 1 tablespoon Fairway granulated garlic
- 1 tablespoon Fairway granulated onion
- 1/2 cup Fairway Extra Virgin Olive Oil
- 1 pound Spanish onion, chopped
- 1.25 pounds carrots, chopped
- 1 cup red wine
- 1.5 quarts Fairway chicken stock
DIRECTIONS
- Season the brisket with the spices, rubbing them into both sides of the meat.
- Heat the olive oil in a large, heavy pan, and sear the brisket on both sides, then remove and reserve the brisket on the side.
- Add the chopped onion and carrots to the pan, caramelize them, then remove them from the pan and reserve them on the side.
- Deglaze the pan with the wine, scraping the dark bits stuck to the pan, then add the stock, and let come to a simmer.
- Pour the liquid over the brisket in an oven-safe pan, and add the carrots and onion.
- Bake in the oven at 375 degrees for about 2 to 2.5 hours until the meat is fork tender.
