Mediterranean Brisket

Course : Beef
Serves: 10
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8 pounds whole beef brisket -- (8-10 pound)
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons oil from sun-dried tomatoes
3 medium onions -- (3-4 onions) thinly sliced
2 cups canned tomato puree
1/3 cup sun-dried tomatoes -- drained and chopped
2 pieces bay leaves
1 1/2 teaspoons dried thyme
2 cups beef stock -- if canned reduce salt
2 cups dry red wine
1 teaspoon salt and pepper -- to taste

Preparation / Directions:

Sprinkle the brisket all over with the salt and pepper. Preheat oven to 350 degrees. Heat the oil in a large Dutch oven and brown meat on all sides. Remove the meat and pour off all but one tablespoon of the fat. Add the onions, tomato puree, sun-dried tomatoes, bay leaves and thyme and stir well. Return the brisket to the pan and spoon some of the tomatoes and onions on top of meat. Add the stock and wine and bring to a simmer. Cover the pot tightly with foil and put on the lid to form a tight seal. Bake for 3 1/2 to 4 hours, or until it is fork-tender. Remove meat to a platter and cover loosely with foil. Degrease the sauce and taste for salt and pepper. To serve cut into 3/8 inch-think slices, napped with the sauce.


Nutritional Information:

56 Calories (kcal); trace Total Fat; (5% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 917mg Sodium

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