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Wednesday, February 19, 2014

Tuscan-Style Beef Brisket

Growing up, beef brisket was not something we normally ate in our home. The first time I made this dish was about seven or eight years ago when I got tired of cooking the same standard roasts that we would always make for holidays or Sunday dinners.  Luckily for me, my family likes to try new things. In fact, every holiday or family gathering, my husband insists that there is at least one new item on the menu. 

I originally posted this recipe back in July 2011 along with a recipe for potato pancakes, but recently opened up my cookbook during one of our many recent homebound snowstorms and made this Tuscan-Style Beef Brisket again.  The recipe is simple with a paste of fresh garlic and rosemary and sits in a bath of red wine and beef broth; which make a flavorful au jus when served. I've made this recipe several times now over the years and it comes out perfectly every time. ~Enjoy! 

Tuscan Style Beef Brisket
Prep Time:10 minutes    Cook Time: 4 hours    Servings: 6
  • 2 lbs. Thin Cut Beef Brisket
  • 2 tbsp. Fresh Rosemary, chopped
  • 2 Cloves Garlic, chopped
  • 2 tbsp. Extra Virgin Olive Oil
  • Kosher Salt, to taste
  • Fresh Ground Black Pepper, to taste
  • 3/4 c. Dry Red Wine (I use either a Chianti or Tuscan)
  • 1c. Fat Free Beef Broth
  1. Preheat oven to 350 degrees. 
  2. In a small bowl, combine the rosemary, garlic, oil, salt and pepper until it forms a paste. 
  3. Add the meat to a roasting pan and baste the meat with the paste. 
  4. 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. 
  5. 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. 

Nutrition Facts per Serving
Calories 415, Carbs 0g, Fat 33.5g, Protein 28.1g, Fiber 0g, Sugar 0g
*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

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