Beef Brisket My Way32 Reviews
- Prep: 15 min
- Cook: 4 hr
- Ready In: 6 hr 15 min
“I wanted to find a way to make beef brisket that wasn't a BBQ recipe but wasn't just plain beef either. This is what I came up with and my family LOVED it.” - by JosiesMom
Original recipe yields 8 servings
- 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.
- Preheat the oven to 300 degrees F (150 degrees C).
- 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.
- 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.
Amount Per Serving (8 total)
- 529 cal
- 39.5 g
- 10.5 g
Based on a 2,000 calorie diet
Reviews (32)Rate This Recipe
"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."
"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"
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