Wine-Braised Beef Brisket Recipe
Someone asked me earlier in the week if I have a recipe for beef brisket. So guess what recipe I am sharing today. 😉 Brisket can be tough so you have to cook it a long time. Beef brisket is used to make corned beef and pastrami… both which have lots of flavor.
Fresh beef brisket can be smoked, which takes a long time. It can be baked at a low temperature in the oven, cooked on the stove in a dutch oven but being a crock pot lover, I am posting a crock pot recipe. I like throwing everything in the crock pot and not having to worry about it.
Wine-Braised Beef Brisket
Ingredients:
- 3-4 lb. beef brisket
- 4 medium carrots, sliced (2 cups)
- 1 large onion, sliced (1 cup)
- 3 garlic cloves, chopped
- 1 cup dry red wine
- 1/3 cup tomato paste (1/2 of 6 oz can)
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves
- 1 teaspoon smoked paprika
- 1/2 teaspoons chili powder
- +/-2 teaspoons cornstarch (for thickening)
Directions:
1. Trim fat from meat. In crock pot combine carrots, onion, garlic and meat (if necessary cut meat to fit into crockpot). In medium bowl stir together wine, tomato paste, Worcestershire sauce, paprika and chili powder pour over meat and vegetables in the slow cooker.
2. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours.
3. When meat is tender, remove meat and vegetables with slotted spoon. Skim fat if any from the liquid. Add cornstarch to liquid to thicken. Serve with mashed or roasted potatoes or noodles.
Enjoy!!
Printable Recipe:
