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Jim Coleman Recipes

Wine-Marinated Brisket
from food writer Myra Chanin

For this recipe you will need:

Ingredients for the Marinade

  • 2 cups dry red wine
  • 3 tb soy sauce
  • 1 small onion, peeled and diced
  • 1 celery stalk, thinly sliced
  • 2 cloves garlic, finely minced
  • 1 12oz. can diced tomatoes, with juice
  • 1 tb dried rosemary
  • 1 tb dried thyme
  • salt and pepper to taste

Ingredients for the Brisket

  • 1 3-to 3 1/2 lb. beef brisket, trimmed of all the fat
  • 8 new potatoes, peeled and cut into 1-inch cubes
  • 3 carrots, cut into 1-inch pieces
  • 1 medium onion, peeled and thinly sliced
  • 3 celery stalks, cut into 1-inch pieces

To prepare this recipe:

Mix together all the marinade ingredients in a non-reactive baking dish large enough to hold the brisket. Add the meat and marinate overnight in the refrigerator.

Preheat the oven to 325 F.

Transfer the brisket to a roasting pan and pour the marinade over the brisket. Cover the pan tightly with foil and roast the brisket, basting occasionally, for 2 1/2 to 3 hours, or until very tender. During the last hour of cooking, add the potatoes, carrots, onion and celery.

Remove the brisket and vegetables from the pan to a serving platter. Pour the liquid from the pan through a strainer, skim off the fat and serve the liquid as a sauce.



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