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Beef Brisket-

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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

 photo #2


~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~