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    You are in: Home / Red / Red Wine and Onion Brisket Recipe
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    Red Wine and Onion Brisket

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 25 mins

    15 mins

    3 hrs 10 mins

    JackieOhNo!'s Note:

    From Woman's World Magazine 12/7/04. Long, slow cookin makes this oniony beef roast extra tender and flavorful. If you don't like wine, you can substitute beef broth.

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Combine thyme, oregano, salt and pepper; rub over both sides of brisket.
    3. 3
      In flameproof roasting pan heat oil over medium-high heat; add brisket. Cook, turning once, until browned, 3-4 minutes per side. Remove from heat.
    4. 4
      Add onions, garlic and bay leaves to pan around brisket; pour in wine. Cover; roast 1 hour, 30 minutes. Turn brisket over; roast, covered, until very tender, 1 hour, 30 minutes.
    5. 5
      Transfer brisket and half onions to serving platter; cover with foil. Transfer drippings and remaining onions to blender; pulse until smooth. Slice beef against the grain of the meat and serve with sauce.

    Ratings & Reviews:

    • on January 03, 2012


      This is a wonderful bristket recipe. The slow cooking really works to make the brisket tender. I loved the flavor of the onions, garlic and red wine. Note of caution: I used a 2 1/2 pound brisket and cut down the cook time by 30 minutes. I should have cut down the time even more because I didn't have enough sauce to blend. This was my mistake, as I should have checked the brisket earlier! Made for PRMR.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Red Wine and Onion Brisket

    Serving Size: 1 (187 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 266.8
    Calories from Fat 111
    Total Fat 12.3 g
    Saturated Fat 4.0 g
    Cholesterol 93.7 mg
    Sodium 314.8 mg
    Total Carbohydrate 2.6 g
    Dietary Fiber 0.4 g
    Sugars 0.8 g
    Protein 31.6 g

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