Tuscan-Style Beef Brisket

• Gluten free

• Meat

  • 2 lb Beef brisket, Thin Cut

• Produce

  • 2 Cloves Garlic
  • 2 tbsp Rosemary, Fresh

• Canned Goods

  • 1 cup Beef broth, fat free

• Baking & Spices

  • 1 Black pepper, fresh ground
  • 1 Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Beer, Wine & Liquor

  • 3/4 cup Red wine, dry

Found on carriesexperimentalkitchen.com

Description

Directions

• Preheat oven to 350 degrees.
• In a small bowl, combine the rosemary, garlic, oil, salt and pepper until it forms a paste.
• Add the meat to a roasting pan and baste the meat with the paste.
• Add the half of the wine and half of the beef broth to the bottom of the pan and bake for 4 hours; basting every 30 minutes. Add the remaining wine and broth as the liquid evaporates.
• Remove from oven and allow to rest for 5-10 minutes; then slice diagonally across the grain. Pour remaining au jus on top of cut meat.