Rating: 4.5 stars 4.4
55 Ratings
  • 5 star values: 34
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 0

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.

Recipe Summary

prep:
15 mins
cook:
4 hrs
additional:
2 hrs
total:
6 hrs 15 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

529 calories; protein 30.6g; carbohydrates 10.5g; fat 39.5g; cholesterol 116.6mg; sodium 271.3mg. Full Nutrition
Advertisement