Red Wine and Honey Brisket

• Gluten free

• Meat

  • 4 lb Brisket

• Produce

  • 2 Bay leaves
  • 8 Garlic cloves
  • 1 tsp Garlic poweder
  • 1 tsp Onion powder
  • 8 sprigs Thyme, fresh
  • 3 Yellow onions, large

• Canned Goods

  • 1 cup Chicken broth

• Condiments

  • 3 tbsp Balsamic vinegar
  • 1/4 cup Honey

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Beer, Wine & Liquor

  • 1 1/2 cups Red wine, dry

Found on cookbooks365.com

Description

Ingredients

• 4-5 lb / 1.8-2.3 kg brisket, preferably second cut
• kosher salt and freshly ground black pepper
• 1 tbsp vegetable oil
• 3 large yellow onions, halved through the root and thinly sliced
• 8 sprigs fresh thyme
• 8 garlic cloves, thinly sliced
• 2 bay leaves
• 1½ cups / 360 ml dry red wine
• 3 tbsp balsamic vinegar
• ¼ cup /95 g honey
• 1 tsp onion powder
• 1 tsp garlic poweder
• 1 cup /240 ml chicken broth

Directions

• Preheat the oven to 325°F/165°C. Generously sprinkle both sides of the brisket with salt and pepper.
• Heat the vegetable oil in a Dutch oven or large pot set over medium-high heat. Add the brisket and cook, turning once, until browned on both sides, 8 to 10 minutes total. (If the brisket does not fit all at once, cut it in half and sear it in batches.)
• Remove the brisket from the pot and set aside on a cutting board. Add the onions, thyme, garlic, and bay leaves to the pot, followed by ½ cup/120 ml of the wine and the vinegar. Cook, stirring often, until the onions soften slightly and the mixture is fragrant, about 5 minutes.
• Whisk together the remaining 1 cup/240 ml wine, honey, onion powder, garlic powder, broth, and 1 tsp salt in a medium bowl until fully combined. If you used a Dutch oven, lay the brisket on top of the onions and pour the wine mixture over the top. Cover and transfer to the oven. If you used a pot, transfer the onion mixture to a roasting pan and top with the brisket. Pour the wine mixture over the top. Cover tightly with aluminum foil and transfer to the oven.
• Cook the brisket for 2 hours. Remove from the oven, uncover, and carefully turn the meat to the other side. Re-cover and continue cooking until the meat is fork-tender, 2 to 21/2 hours more.
• Remove from the oven and transfer the brisket to a cutting board. Cover loosely with foil and let rest for 10 to 15 minutes before slicing. Locate the thin lines running in one direction along the brisket and use a sharp knife to cut thin slices perpendicular to those lines. Remove and discard the thyme sprigs and bay leaves from the cooking liquid. Use a slotted spoon to remove the onions and arrange around the brisket. Spoon the desired amount of pan juices over the brisket. Serve hot.