Brisket With Caramelized Onion Sauce
|Water||1 Cup (16 tbs)|
|Dry red wine||1 Cup (16 tbs)|
|Tomato paste||2⁄3 Cup (10.67 tbs)|
|Dried basil||2 Teaspoon, crushed|
|Dried oregano||2 Teaspoon, crushed|
|Ground black pepper||1⁄2 Teaspoon|
|Olive oil||3 Tablespoon|
|Onions||4 Cup (64 tbs), sliced|
|Garlic||2 Clove (10 gm), finely chopped|
|Beef brisket||4 Pound|
COMBINE water, wine, tomato paste, basil, oregano, salt and pepper in medium bowl.
HEAT oil in large, wide ovenproof saucepan over medium-high heat.
Add onions and garlic; cook for 2 to 3 minutes or until onions are tender.
Add to tomato paste mixture.
ADD meat to saucepan; cook on each side for 3 to 4 minutes or until browned.
Place onion-tomato paste mixture over meat.
Bring to a boil; cover.
Cook in preheated 350° F. oven for 3 to 4 hours or until meat is tender when tested with fork.