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Wine-Marinated Brisket

6 to 8 servings

Ingredients for the Marinade

2 cups dry red wine
3 tablespoons soy sauce
1 small onion, peeled and diced
1 celery stalk, thinly sliced
2 garlic cloves, finely minced
1 12-ounce can diced tomatoes with juice
1 tablespoon dried rosemary
1 tablespoon dried thyme
salt and pepper to taste

Ingredients for Brisket

1 3-to 3 & 1/2-pound beef brisket, trimmed of all visible fat
1 medium onion, peeled and thinly sliced
8 new potatoes, peeled and cut into 1-inch cubes
3 celery stalks, cut into 1-inch slices

Method

Mix together the marinade ingredients in a non-reactive baking dish large enough to hold the brisket. Add the meat and marinate overnight in the refrigerator.

Preheat the oven to 325 F. Transfer the brisket to a roasting pan and pour the marinade over the brisket. Cover the pan tightly with foil and roast the brisket, basting occasionally, for 2 & 1/2 to 3 hours, or until very tender. During the last hour of cooking, add the remaining potatoes, carrots, onions, and celery.

Remove the brisket and vegetables from the pan to a serving platter. Pour the liquid from the pan through a strainer, skim off the fat, and serve the liquid as a sauce.