BRAISED BEEF BRISKET by
Ingredients
2 tablespoons dried thyme
2 tablespoons salt
1-1/2 teaspoons ground black pepper
6 (3 pound) beef brisket
1/4 cup and 2 tablespoons olive oil
6 red onion, sliced
6 (14.5 ounce) cans beef broth
6 (8 ounce) cans tomato sauce
3 cups red wine
Instructions
Preheat oven to 350 degrees F (175 degrees C).
Mix thyme, salt, and black pepper in a small bowl and rub the mixture over both sides of brisket.
Heat olive oil in a roasting pan over medium-high heat; place brisket in the hot oil and brown on both sides, 3 to 4 minutes per side. Remove brisket from pan and set aside.
Place red onion slices into the hot roasting pan and cook and stir until onion is slightly softened, about 2 minutes. Stir in beef broth, tomato sauce, and wine.
Place the brisket back into the roasting pan and cover pan with foil.
Roast the brisket in the preheated oven for 1 hour; remove foil and baste brisket with pan juices. Place foil back over roasting pan and roast brisket until very tender and pan sauce has thickened, 1 1/2 to 2 more hours.
Mix thyme, salt, and black pepper in a small bowl and rub the mixture over both sides of brisket.
Heat olive oil in a roasting pan over medium-high heat; place brisket in the hot oil and brown on both sides, 3 to 4 minutes per side. Remove brisket from pan and set aside.
Place red onion slices into the hot roasting pan and cook and stir until onion is slightly softened, about 2 minutes. Stir in beef broth, tomato sauce, and wine.
Place the brisket back into the roasting pan and cover pan with foil.
Roast the brisket in the preheated oven for 1 hour; remove foil and baste brisket with pan juices. Place foil back over roasting pan and roast brisket until very tender and pan sauce has thickened, 1 1/2 to 2 more hours.