Ingredients: |
Ingredients: 6-7 lb. brisket
4-6 T. flour (or potato starch for Passover)
2 tsp. salt
2 tsp. pepper
2 T. paprika
2 T. oil
1 large clove garlic, minced
1 large onion, sliced
2-3 celery ribs, chunked
1 pkg. baby carrots
2 c. beef broth
1 c. burgundy (or any red wine)
1 T. soy sauce (omit if for Passover)
1 T. Worcestershire sauce (omit if for Passover)
2 T. flour (or potato starch)
1/4 cold water
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Directions: |
Directions:Mix flour, salt, pepper, and paprika in a small bowl. Make enough to cover the meat.
Rub the meat on all sides with the seasoning mixture.
Heat oil in heavy oven-proof pot.
Preheat oven to 350º.
Brown meat on all sides. Remove from pot.
Cut up about 5-6 of the baby carrots into small chunks.
Add garlic, onion, celery, cut up carrot. Add salt and pepper to taste. Cook until brown, stirring often.
Add wine, beef broth, soy sauce and Worcestershire sauce.
Return meat to the pot. Liquids should cover about 2/3 of the meat.
Cover and place roast in oven for 1 1/2 hours.
Remove and turn over meat (if multiple pieces, shift pieces around).
Return to over for 1 1/2 hours or until tender.
Remove meat and vegetables from pot.
Slice meat.
Let juices cool and remove fat.
Pour juices back in pot. Put on stove to reheat juices.
When juices come to a simmer, mix flour and cold water well, and add immediately to the juices. Stir continuously until thickened to make gravy.
Add meat back into the gravy.
Heat oven to 200º.
Put cover on pot and put into oven until ready to eat. |
This recipe for Burgundy Brisket is from