Beef Brisket My Way

Directions

1. Season the beef brisket with salt and pepper and place into a shallow baking dish or large resealable bag. Combine the Merlot and balsamic vinegar; pour in with the steak. Seal or cover, and marinate in the refrigerator for at least 2 hours.
2. Preheat the oven to 300 degrees F (150 degrees C).
3. Arrange onion rings in the bottom of a roasting pan. Season with garlic, thyme, and rosemary. Pour the marinade into the bottom of the pan along with the beef stock and stewed tomatoes, and lay the roast on top of the onions so they form a roasting rack. Cover tightly with a lid or aluminum foil.
4. Bake for 3 hours in the preheated oven, then peel back the aluminum foil and add carrots and celery to the pan. Cover again and continue roasting for an addition 1 to 2 hours, or until the brisket can be pulled apart with a fork.

Share It

Reviews (32)

Your Rating:

63

Lisa VA

Feb. 16, 2008

"What a great find! I used the crock pot option, taking 7 hours on low. I was missing a few items, so took a chance and replaced merlot with cabernet, and basalmic with red wine vinegar. (In other word..." See mores, any red wine and vinegar works.) I also added about an eighth a cup of brown sugar. Sorry for obliterating the recipe, but my family really liked it. It was a bit too sweet after a full serving for my 9 year old, so a full 5 stars to you (since I was the one who added the sugar). On top of garlic mashed potatoes, a winner! We will make it again."

46

Vickie

Jun. 15, 2008

"It worked great--I skipped marinating it and just tossed all the ingredients into a slow cooker for 6 hours on high (or even 7). Delicious!..." See more"

22

nell_oc

Jan. 16, 2008

"This was very good! I did it in the crock pot and we loved it. I'll be sad when the leftovers are gone!..." See more"