Ingredients

  • 1 3 lb. beef brisket
  • 7-oz. of beef broth (1/2 can or almost one cup)
  • 1 lb. carrots, peeled
  • 2 Tbsp. all-purpose flour
  • 2 to 3 sprigs fresh thyme or 2 tsp. dried thyme, crushed
  • 2 cloves garlic, minced
  • 1/2 Tbsp. ground ginger
  • Salt and ground black pepper
  • 1 Tbsp. olive oil
  • 2 medium onions, chopped (about 2 cups)
  • 6 medium red potatoes
  • 1 cups red wine, such a shiraz
  • 3 Tbsp. unsalted butter

Ready In 45 Minutes

Servings: 5

Cooking Instructions

Step 1

  • Preheat oven to 350 degrees F. Trim excess fat from brisket; set brisket aside. In a roasting pan with cover over medium heat on the stovetop, cook chopped onions and garlic in hot oil until onions are tender, about 10 minutes, stirring occasionally.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 10 minutes

Step 2

  • Add ginger; cook and stir 1 minute more.
  • INGREDIENTS:
  • Length: 1 minutes

Step 3

  • Remove from heat. Season brisket with salt and pepper; place brisket on onion mixture.
  • INGREDIENTS:

Step 4

  • Add wine and broth. Cover with foil or pan cover; roast for 2 hours.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 120 minutes

Step 5

  • Remove cover; add carrots and red potatoes. Roast, uncovered, 45 to 60 minutes more or until carrots are just tender.
  • INGREDIENTS:
  • Length: 45 minutes

Step 6

  • Remove brisket from oven. Cover; let stand for 30 minutes.
  • EQUIPMENT:
  • Length: 30 minutes

Step 7

  • Transfer meat and vegetables to storage container. Cover and refrigerate meat and vegetables for 30-45 minutes.
  • INGREDIENTS:
  • Length: 45 minutes

Step 8

  • Place pan juices in a small saucepan.
  • EQUIPMENT:

Step 9

  • Place in refrigerator.Before serving, preheat oven to 300 degrees F.
  • EQUIPMENT:

Step 10

  • Remove fat from pan juices; discard fat.
  • EQUIPMENT:

Step 11

  • Place saucepan of pan juices over medium heat and boil gently, uncovered, about 20 minutes until reduced by about 1/4 cup. While brisket is cold, slice off any excess fat. Slice meat against the grain; slice carrots diagonally in 2-inch pieces and cut potatoes in half. Return brisket and vegetables to roasting pan.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 20 minutes

Step 12

  • Add herbs and reduced pan juices. Cover and reheat in oven for 45 minutes.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 45 minutes

Step 13

  • Transfer brisket, potatoes, and carrots to platter. Discard herb sprigs.For gravy, in a small saucepan over medium-low heat, melt the butter.
  • INGREDIENTS:
  • EQUIPMENT:

Step 14

  • Add flour and stir until smooth; stir in pan juices. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 1 minutes

Step 15

  • Serve with brisket. Makes 8 to 10 servings.For a text only (no recipe photos or commentary) printer friendly version of this recipe, click hereNEW! Be sure to subscribe to my newsletter, Foodie in the Craftroom, to receive updates and tips from both Amandas Cookin and Crafts by Amanda! Visit http://www.amandascookin.com/p/subscribe-to-newsletter.html

Step 16

  • About

Step 17

  • Latest Posts

Step 18

  • Follow along

Step 19

  • Amanda Formaro

Step 20

  • Crafts.com. You can find her on social media by using the buttons to the left!Follow along

Step 21

  • Latest posts by Amanda Formaro (see all)Salisbury Steaks - August 23, 201642 Delicious Blackberry Recipes - August 22, 2016Pink Lemonade Cake - June 24, 2016
  • INGREDIENTS: