Mary's Beef Brisket
- Number of Servings: 18
Ingredients
4 large garlic cloves, smashed1/2 teaspoon kosher salt, plus more for seasoning4 sprigs fresh rosemary, needles striped from the stem and chopped1/4 cup extra-virgin olive oil1 (7 pound) beef brisket, first-cutCoarsely ground black pepper4 large carrots, cut in 3-inch chunks3 celery stalks, cut in 3-inch chunks4 large red onions, halved2 cups dry red wine1 (16-ounce) can whole tomatoes, hand-crushed1 handful of cilantro3 bay leaves
Preheat the oven to 325 degrees F.
On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.
Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the cilantro and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm.
Serving Size: 18 servings - 6 oz
Number of Servings: 18
Recipe submitted by SparkPeople user MMDAHLEN.
On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.
Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the cilantro and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm.
Serving Size: 18 servings - 6 oz
Number of Servings: 18
Recipe submitted by SparkPeople user MMDAHLEN.
Nutritional Info Amount Per Serving
- Calories: 506.1
- Total Fat: 27.2 g
- Cholesterol: 163.9 mg
- Sodium: 589.7 mg
- Total Carbs: 5.3 g
- Dietary Fiber: 1.4 g
- Protein: 53.2 g
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