June 30, 2015
Red Wine, Worcestershire & Onion Brisket or Pot Roast
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Red Wine, Worcestershire & Onion Brisket or Pot Roast |
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Ingredients
- 2-5 lb brisket or pot roast
- olive oil
- 1 onion chopped
- 3 cloves garlic chopped
- 2 cups red wine
- 1/2 cup water
- 1/4 cup Worcestershire sauce
- 1 beef bouillon cube
- 1 tbsp butter
- 3 sprigs dill fresh, chopped
- 2 bay leaves
- 3 carrots large, sliced
- 2 stalks celery sliced
Servings:
Ingredients
Servings: |
Instructions
- Season brisket or pot roast generously with salt, pepper and let sit for about 10 minutes.
- Meanwhile heat about 2 tbsp olive oil in a deep, coverable pan or pot on medium-high heat. Brown brisket on all sides for about 2 minutes until it becomes golden brown, and then remove and set aside.
- In same pan or dutch oven, sauté onion and garlic in olive oil with a pinch of salt and pepper until onions become translucent. Add the wine, water, Worcestershire sauce and bouillon cube and bring to a simmer. Add the brisket or pot roast back to the pan or dutch oven (fatty side up if brisket) and add dill and bay leaves. Cover and let simmer for 4-5 hours. Taste the braising liquid about 2 hours into cooking time and adjust salt content as necessary. Place the carrots and celery in the pot about an hour before it is done.
- Remove from pan and let it rest on a plate for 15 minutes. Slice across the grain. At this point you can place into a coverable container with the braising liquid and freeze or place in a deep serving dish and spoon the braising liquid on top of it and serve. I prefer to cook ahead of time and reheat the day of consumption.
- Use the braising liquid to make a reduction (let sit in pan, simmering uncovered until it thickens and loses volume) or gravy (add flour and stir- then let simmer, covered for about 10 minutes stirring occasionally).
Crockpot Instructions
- Season brisket or pot roast generously with salt, pepper and let sit for about 10 minutes.
- Meanwhile heat about 2 tbsp olive oil in a deep, coverable pan or pot on medium-high heat. Brown brisket on all sides for about 2 minutes until it becomes golden brown, and then remove and place in crockpot.
- Add onion, garlic, wine, water, Worcestershire sauce, bouillon cube, dill and bay leaves, cover and set to low (8 hours). Taste braising liquid after 4 hours and adjust salt content as needed. Place the cellery and carrots in the pot about an hour before it is complete.
- Remove from crockpot and let it rest on a plate for 15 minutes. Slice across the grain. At this point you can place into a coverable container with the braising liquid and freeze or place in a deep serving dish and spoon the braising liquid on top of it and serve. I prefer to cook ahead of time and reheat the day of consumption.
- Use the braising liquid to make a reduction (let sit in a pan, simmering uncovered until it thickens and loses volume) or gravy (add flour directly to crockpot and stir- then let simmer, covered for about 10 minutes stirring occasionally).
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