Recipes
Brisket in Wine Sauce
Nothing compares to the rich flavour of brisket, and this recipe couldn’t be simpler to prepare - a guaranteed crowd-pleaser. When cooking with wine you don’t want to use actual...
Method
- Preheat oven to 165°C.
- Rinse brisket and place in roasting pan.
- Rub paprika, basil, salt and pepper into meat. Scatter onions and garlic over meat.
- In a medium bowl, mix together ketchup, wine, and water. Pour over brisket.
- Cover pan tightly with foil, tenting so the foil does not touch the meat.
- Bake, covered, at 165°C for 3 hours, or until a digital thermometer inserted into the centre of the brisket reads 90°C.
- Let stand at least 15 minutes before slicing against the grain. Serve warm, with pan juices poured over the meat or served on the side.
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Brisket in Wine Sauce
Nothing compares to the rich flavour of brisket, and this recipe couldn’t be simpler to prepare - a guaranteed crowd-pleaser. When cooking with wine you don’t want to use actual…
Ingredients
- 1 (2½-pound) beef brisket, thick-cut
- 1 Tablespoon ground paprika
- ½ teaspoon ground basil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3 medium onions, sliced
- 2 garlic cloves, peeled and halved
- 1½ cups ketchup
- 1½ cups dry red wine
- 1½ cups water
Method
- Preheat oven to 165°C.
- Rinse brisket and place in roasting pan.
- Rub paprika, basil, salt and pepper into meat. Scatter onions and garlic over meat.
- In a medium bowl, mix together ketchup, wine, and water. Pour over brisket.
- Cover pan tightly with foil, tenting so the foil does not touch the meat.
- Bake, covered, at 165°C for 3 hours, or until a digital thermometer inserted into the centre of the brisket reads 90°C.
- Let stand at least 15 minutes before slicing against the grain. Serve warm, with pan juices poured over the meat or served on the side.