Stunning brisket stewed in wine – a detailed recipe cooking. 
Time: 3 час. 30 min. Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 piece of beef brisket (1.8 kg.)
- Olive oil
- 1 tbsp. l coarse salt plus a little more seasoning
- Coarsely ground black pepper
- 3 sliced large carrots
- 1 onion chopped in half
- 2 sliced celery stalks
- 1 halved garlic head
- 1 can (800 gr.) Whole tomatoes, mashed by hands
- 3/4 bottle of dry red wine
- 1 bay leaf
- 1/4 bunch of fresh thyme (leaves only)
- 4 sprigs of fresh rosemary (leaf only)
- 1 handful of fresh parsley
Recipes with similar ingredients: beef, red wine, tomatoes, carrots, celery, onions, garlic, bay leaf, thyme, rosemary, parsley
Recipe preparation:
- Preheat the oven to 160 ° C. Pour the brisket abundantly with olive butter and season the meat on both sides with salt and pepper. On moderately heavy fire put a large roasting pan or pan with a thick bottom and pour 3 portions of olive oil into it. Put in a pan breast and fry on both sides to form a beautiful golden crust.
- Remove the meat from the pan, then put the carrots, onions and celery. Fry vegetables, then add garlic, tomatoes, red wine, bay leaf, thyme, rosemary and parsley. Put it down again meat in a pan, cover it and bake in the oven for 3 hours, until the brisket is tender.
- Put the brisket on a cutting board and let it rest in for 15 minutes Strain the vegetables and drain a little excess fat, then pour meat on this liquid. Cut the brisket across fiber and serve with mashed parsnip with Baked red onion and sprinkle with parsley.
