Feeds 4 people
2 pounds beef brisket ( I prefer the fatty part of the brisket)
3 chopped carrots
2 chopped white onion
5 Cloves chopped garlic
1 can chopped tomatoes
1 quart chicken broth
1 Bottle dry red wine
5 tablespoons Honey
Sea salt and cracked black pepper
5 oz olive oil
~Season the brisket with salt and pepper
~In a very hot skillet, place the 5 ounces of olive oil in the pan and sear the meat on all sides until golden brown.
~ remove the beef from the skillet and place in a roasting pan.
~ in the same skillet, caramelize the onions, garlic and carrots….once the veggies are golden brown, add the red wine and reduce the wine by half.
~ once the wine has been reduced, pour the wine and vegetables over the meat and add the honey and the chicken broth to the roasting pan.
~ cover the roasting pan with tin foil and place in a pre-heated 375 degree oven.
~ braise for 2 hours and remove from the oven.
~ place the braising liquid in a sauce pot and reduce by ½….season with salt and pepper.
~ when serving the brisket, always remember to slice the meat against the grain.
~ serve with your red wine and vegetable sauce
~potato latkes go great with this dish~