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Ministry of Gates of Praise Ministries, Inc. Copyright Gates of Praise Ministries 2007
| BRISKET |
Ingredients
3 each large onions
1 clove garlic
1 each 4- to 5-pound beef brisket
2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 tablespoon canola oil
1 14-1/2-ounce can diced tomatoes
2 cups dry red wine
2 stalks celery with leaves
1 each bay leaf
1 sprig fresh thyme
1 sprig fresh rosemary
8 each carrots
1/4 cup chopped fresh parsley
Cooking Instructions
Preheat oven to 325 degrees F.
Place onions and garlic in a 5- to 6-quart casserole.
Season brisket with salt and pepper. Heat oil in a large skillet over high heat. Sear
the brisket until browned, 3 to 4 minutes per side. Place fat-side-up on top of the
onions and garlic. Add tomatoes and their juice, breaking them up with a fork. Add
wine, celery, bay leaf, thyme and rosemary. Cover casserole and bake for 3
hours, basting with pan juices every 1/2 hour.
Add carrots and parsley to the roasting pan. Bake, uncovered, until the carrots
and brisket are tender, 30 minutes more. Let the brisket cool in pan; cover and
refrigerate until chilled, for 3 hours or overnight.
About an hour before serving, preheat oven to 350 degrees F.
Transfer the brisket to a cutting board and trim off any visible fat. Slice against the
grain into 1/4-inch slices. Skim fat from the pan juices. Warm the pan juices and
vegetables over medium heat. Transfer the brisket to a shallow roasting pan or
baking dish and spoon the juices and vegetables on top. Cover tightly with foil.
Bake the brisket until heated through, 40 to 45 minutes.
3 each large onions
1 clove garlic
1 each 4- to 5-pound beef brisket
2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 tablespoon canola oil
1 14-1/2-ounce can diced tomatoes
2 cups dry red wine
2 stalks celery with leaves
1 each bay leaf
1 sprig fresh thyme
1 sprig fresh rosemary
8 each carrots
1/4 cup chopped fresh parsley
Cooking Instructions
Preheat oven to 325 degrees F.
Place onions and garlic in a 5- to 6-quart casserole.
Season brisket with salt and pepper. Heat oil in a large skillet over high heat. Sear
the brisket until browned, 3 to 4 minutes per side. Place fat-side-up on top of the
onions and garlic. Add tomatoes and their juice, breaking them up with a fork. Add
wine, celery, bay leaf, thyme and rosemary. Cover casserole and bake for 3
hours, basting with pan juices every 1/2 hour.
Add carrots and parsley to the roasting pan. Bake, uncovered, until the carrots
and brisket are tender, 30 minutes more. Let the brisket cool in pan; cover and
refrigerate until chilled, for 3 hours or overnight.
About an hour before serving, preheat oven to 350 degrees F.
Transfer the brisket to a cutting board and trim off any visible fat. Slice against the
grain into 1/4-inch slices. Skim fat from the pan juices. Warm the pan juices and
vegetables over medium heat. Transfer the brisket to a shallow roasting pan or
baking dish and spoon the juices and vegetables on top. Cover tightly with foil.
Bake the brisket until heated through, 40 to 45 minutes.
