- 1 3-4 lb Grow & Behold First Cut Brisket
- salt and pepper
- 2 tablespoons olive oil
- 2 onions, diced
- 4-5 carrots, peeled and diced
- 2 garlic cloves, minced
- 2 teaspoons onion salt (or other preferred seasoning)
- 1/2 cup tomato sauce
- 1/2 bottle red wine (whatever you have on hand or like to drink)
- 1 cup chicken, veggie or beef stock (water can also work fine)
- 2 tablespoons balsamic vinegar
Sear Meat
Remove any excess moisture from the brisket with a paper towel. Season all over with salt and pepper.
Heat 1-2 Tbsp olive oil in a large Dutch oven over medium high heat.
Sear brisket on both sides until a nice crust forms. Remove from the pan and set aside.
Make the sauce
Reduce heat to medium. Add onions and carrots to the pan and sauté for 10-12 minutes, scraping up any brown bits from the bottom of the pan. Add garlic and cook another 2-3 minutes.
Add onion salt, tomato sauce, red wine and stock (or water).
Braise Brisket
Place the brisket back into the pan.
Reduce heat to low and cook for 3-4 hours, checking a few times. If the liquid has reduced too much, add more stock and/or wine. Season with salt and pepper to taste.
During the last 20 minutes of cooking, add the balsamic vinegar.
Do Ahead
Remove brisket from the sauce and let it cool completely. Once the brisket is cool enough to handle (or even better, has been refrigerated) slice against the grain. Place back into the sauce to serve.
Optional step: using a food processor or handheld immersion blender, pulse sauce until smooth. The carrots will make the sauce creamy and slightly sweet.
