Ingredients (Serves 4-6)
3 lbs. brisket cut beef
2 tbsp. canola oil
white flour (enough for a light dusting on the meat)
2 onions, chopped
3 stalks celery
1 glass red wine
3 cloves garlic
2 tbsp. tomato paste
1/2 cup chicken broth
1 bay leaf
salt and pepper to taste
Heat oil in a large pot that you can close with a lid.
Rub meat with salt and pepper.
Dust with flour.
Place the meat in the hot oil and cook each side for a minute or so until it gets crispy and seals in the juiciness.
Remove the meat and add the onion, carrot and celery.
Add wine, chicken broth and tomato paste.
Add salt, pepper and bay leaf.
Stir to get the crispy bits from the bottom of the pan.
Place the meat back in and cover.
Cook on low heat for 3 hours.
- This is a secret insider tip: Remove the meat and let it cool before slicing. It will cut much better! Save the juice and veggies, of course. You can reheat the meat before serving o