Preheat oven to 375 degrees F.
In a large ovenproof pot, heat the oil over medium heat. Season the brisket on both sides with salt and pepper. Place into the pot and sear on both sides. about 5-7 minutes per side, or until browned. Add the diced tomatoes, chopped plum tomatoes, onions, and mushrooms. Pour the wine into the pot to just cover the meat; some of the tomatoes will not be covered. Cover the pot and transfer to the oven. Cook for 2½ hours or until the meat is cooked and tender Remove from oven. When the meat is cooled, transfer to a cutting board, reserving the vegetables in the pot. Thinly slice the meat across the grain. Return the meat to the pot and heat through with the vegetable mixture.
Transfer to a serving platter.
Ingredients:
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2 tablespoons olive oil
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3-4 pound brisket
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fine sea salt
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freshly ground black pepper
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1 (28-ounce) can diced tomatoes
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2 plum tomatoes, coarsely chopped
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2 medium onions, cut into
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¼-inch dice
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4 ounces crimini mushrooms, sliced
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1 ½ cups Merlot, Cabernet Sauvignon, or other red wine
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Recipe by Susie Fishbein