Red Wine Brisket (Edit recipe)

This recipe for brisket with red wine is full of flavor and comfort. The perfect recipe to make for a family dinner, or when you want to enjoy something hearty and delicious. We enjoy this meal with a side of mashed potatoes or whipped cauliflower, and steamed green beans. It's a favorite of ours to enjoy on a chilly fall, cozy winter, or cool spring evening.

30 minutes

2 hours and 45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	312
Fat:	13 g
Carbohydrates:	10 g
Protein:	34 g
Cholesterol:	44 g
Sodium:	350 mg
Fiber:	2 g
Sugars:	4 g
Calculated per serving.

by Primal Palate

Serves: 6

Ingredients

2 Tbsp Extra Virgin Olive Oil
2 lb Beef Brisket
1 lb Carrots, peeled and chopped
1 whole Vidalia Onion, chopped
3 cloves Garlic, smashed with the side of a knife.
1 cup Cabernet Sauvignon Red wine
2 cups Beef Broth
2 Tbsp Gluten Free Flour
2 Tbsp Tomato Paste
2 tsp Primal Palate Poultry Seasoning
1/2 tsp Himalayan Pink Salt
1/2 tsp Black Pepper

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to bake at 350 degrees.
In a french or dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
Once the pot is hot, sear the brisket 3 minutes per side, or until it is well browned on both sides.
Remove the brisket from the pot, and add the remaining tablespoon of olive oil, and the onion and carrot to the pot, and saute for about 5 minutes, or until they start to develop some color.
Remove the onion and carrot from the pot, and deglaze the pot with the red wine.
Add the beef stock to the pot, and stir to combine.
Turn the heat down to medium, and whisk in the two tablespoons of gluten free flour.
Allow the wine and broth mixture to thicken over medium heat while you finish preparing the brisket.
Coat both sides of the brisket with the tomato paste, one tablespoon per side, seasoning with the poultry seasoning, and salt and pepper on one side, before flipping the brisket and repeating on the other side.
Add the veggies back to the pot, included the smashed garlic.
Tuck the seasoned brisket into the liquid mixture and veggies, cover with a lid, and place in the oven to roast for 2 hours 45 minutes, or until the brisket is tender.
Serve with mashed potatoes, and a green vegetable for a perfect comfort food meal.