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Red Wine, Worcestershire & Onion Brisket or Pot Roast

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Red Wine, Worcestershire & Onion Brisket or Pot Roast
Red Wine, Worcestershire & Onion Brisket or Pot Roast
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  • 5
Votes: 0
Rating: 0
Rate this recipe!
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Print Recipe
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
  • 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:
Instructions
  1. Season brisket or pot roast generously with salt, pepper and let sit for about 10 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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
  1. Season brisket or pot roast generously with salt, pepper and let sit for about 10 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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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