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Rolled Brisket In Red Wine

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Ingredients
  Center cut fresh beef brisket 4 Pound, trimmed of fat (1 Piece)
  Freshly ground pepper To Taste
  Olive oil 1 Tablespoon
  Carrot 1 Large, finely chopped
  Onion 1 Large, finely chopped
  Leek 1 Large, white and pale green parts only, thinly sliced
  Bay leaf 1
  Fresh thyme leaves/1 teaspoon dry thyme 1 Tablespoon
  Garlic 4 Clove (20 gm), minced / pressed
  Dry red wine/Beef broth 1 1⁄2 Cup (24 tbs)
  Cornstarch 3 Tablespoon, blended with tablespoons cold water
Directions

Starting with a short side, roll up brisket compactly, jelly roll style; tie roll securely with string at 1 1/2-inch intervals.
Sprinkle all over with pepper.
Heat oil in a wide nonstick frying pan over medium-high heat; add brisket and brown well on all sides.
Meanwhile, in a 4-quart or larger electric slow cooker, combine carrot, onion, leek, and bay leaf; sprinkle with thyme leaves and garlic.
Place brisket on top of vegetables; pour in wine.
Cover and cook at low setting until brisket is very tender when pierced 9 1/2 to 10 hours).
Lift brisket to a warm platter and keep warm.
Skim and discard fat from cooking liquid, if necessary; then blend in cornstarch mixture.
Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 15 more minutes).
To serve, remove and discard strings, then slice brisket across the grain.
Spoon some of the sauce over brisket; serve remaining sauce in a bowl or pitcher to add to taste.
Garnish with thyme sprigs and tomato, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Beef
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
620 Minutes
Ready In: 
0 Minutes
Servings: 
8

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