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Red Wine and Onion Brisket

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“From Woman's World Magazine 12/7/04. Long, slow cookin makes this oniony beef roast extra tender and flavorful. If you don't like wine, you can substitute beef broth.”
3hrs 25mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Combine thyme, oregano, salt and pepper; rub over both sides of brisket.
  3. In flameproof roasting pan heat oil over medium-high heat; add brisket. Cook, turning once, until browned, 3-4 minutes per side. Remove from heat.
  4. Add onions, garlic and bay leaves to pan around brisket; pour in wine. Cover; roast 1 hour, 30 minutes. Turn brisket over; roast, covered, until very tender, 1 hour, 30 minutes.
  5. Transfer brisket and half onions to serving platter; cover with foil. Transfer drippings and remaining onions to blender; pulse until smooth. Slice beef against the grain of the meat and serve with sauce.

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