- 2 tablespoons vegetable oil
- 1 (3 pound) beef brisket, top cut or thin cut
- 4 cloves garlic, minced
- 1/4 teaspoon freshly cracked black pepper, or to taste
- 2 large onions, thickly sliced
- 1/2 cup beef broth
- 1/2 cup dry red wine
- 1 cup bottled chili sauce
- 1/2 cup packed brown sugar
- 1/2 cup apple cider vinegar
- 1 bay leaf
- Preheat oven to 350 degrees F (175 degrees C).
- Heat vegetable oil in a large Dutch oven or heavy roasting pan over medium-high heat; pat brisket dry with paper towels. Rub meat with garlic and cracked black pepper and place into the hot oil. Brown brisket on both sides, 3 to 4 minutes per side. Remove brisket and set aside.
- Reduce heat to medium and cook and stir onions until very browned, about 10 minutes; stir beef broth and red wine into the Dutch oven. Scrape up any brown bits and bring the mixture to a simmer.
- Stir chili sauce, brown sugar, cider vinegar, and bay leaf into the red wine mixture; place brisket in the sauce. Spoon sauce over the meat and cover the Dutch oven.
- Bake in the preheated oven until the brisket is tender, 2 to 3 hours. Let brisket cool in pan. Remove brisket, slice the meat, and return the slices to the pan.
- Return to oven and bake until the sauce is bubbling, 10 to 15 minutes.
03/29/2018
recipepes.com
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