Ilana Muhlstein

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RED WINE EASY BRISKET | Ilana Muhlstein

RED WINE EASY BRISKET

RED WINE EASY BRISKET

25 mins prepServes 8

I know it’s 100°F outside but this recipe covers high protein meal prep and Rosh Hashana prep in one easy pot! I also call this my Marry Me Meat because my husband re-proposes everytime I make it. This is one of those recipes that tastes like you worked WAY harder than you did. And the best part? I shred the leftovers and use them all week for bowls, salads, wraps and burritos.

8 servings

What you need

beef brisket

3 ½ lb beef brisket

olive oil

2 tbsp olive oil

granulated onion

1 granulated onion

garlic clove

5 ½ clove garlic clove

celery

4 cup celery

carrot

red wine

⅓ cup red wine

beef broth

1 ½ cup beef broth

brown sugar

1 tbsp brown sugar

bay leaves

3 ½ bay leaves

salt & pepper

1 salt & pepper

cornstarch

1 ½ tbsp cornstarch

ice water

2 tbsp ice water

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Instructions

1. Heat oven to 350°F. Season brisket generously with salt and pepper.
2. In a large Dutch oven, sauté onion + garlic in olive oil for 3–4 minutes. Add celery + carrots and cook another 10 minutes.
3. Add wine, broth, brown sugar + bay leaves and bring to a simmer.
4. Nestle brisket into the vegetables, cover and bake 3–3½ hours, until fork-tender.
5. Remove brisket and slice or shred. Stir the cornstarch slurry into the sauce and simmer a few minutes until slightly thickened.
6. Spoon all those caramelized veggies + sauce over the brisket and ENJOY.

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