Wednesday, September 28, 2011

Brisket Braised in Pinot Noir

I love a nice hot meal on a cold day. I also love a meal that I can make and forget about all day in oven. This meal is exactly that. I hope you enjoy as much as I do.

Brisket Braised in Pinot Noir Ingredients:
5 pound Brisket trimmed but leave some fat on
Two cups of Pinot Noir ( That you would want to drink)
2 cups of Beef Broth
2 large Onions
3 Tablespoons Olive Oil
Salt & Pepper
Garlic powder
2 cups peas
1 16 0z can of Stewed Tomatoes
8 carrots peeled and Quartered
2 16 oz cans of white potatoes
2 cups water

Take meat and trim off the Fat leaving a little on.

Season Meat with Salt Pepper and Garlic

Place 3 tablespoons of Olive Oil in a Dutch oven and heat up.

Brown on both sides

Pull Out of Pan

and add onions and caramelize in left over oil.

Add Pinot Noir and Beef Broth

Place Brisket Back in Dutch Oven and cover with onions.

Bake in oven at 250 degrees for 3 hours then turn off and leave in oven do not open!

Tip of the day: when making a pot roast or brisket add canned potatoes because they are already in water so they will not dissolve into nothing.

An hour and a half before serving add Vegetables and water.

Bake in oven at 350 for 1 and a half hour

Then serve Immediately

Enjoy and Bon Appetit


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