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Wine Braised Brisket

2-large onions, sliced
1 1/4-tsp salt
3/4-tsp pepper
3/4-tsp crumbled dried rosemary
1/4-tsp cayenne
4-lb boneless beef brisket (cut meat in half to fit in slowcooker)
3/4-cup dry red wine
1/2-cup beef stock
1/2-cup thawed cranberry cocktail concentrate
1/4-cup soy sauce
4-large cloves garlic, minced
1/4-cup all-purpose flour

Place onions in a large bowl
In small bowl, combine salt, pepper, rosemary and cayenne
Rub the mixture over both sides of the brisket
Place on onions with the fat side up
In a separate bowl, stir together the wine, stock, cranberry concentrate, soy sauce and garlic
Pour over brisket
Cover and refrigerate for at least 12 hours and up to 24 hours
Remove brisket to a plate
Pour the onions and liquid into the slow cooker
Place brisket on top of onions
Cover and cook on low for 12 hours or until meat easily falls apart
Transfer to a cutting board and tent with foil
Let stand for 10 minutes before slicing thinly across the grain
Meanwhile, skim fat from juices
Whisk flour with 1/3-cup water
Whisk into slow cooker
Cover and cook on high for 10 minutes or until thickened
Serve with beef slices