This is yummy the day you make it, but is even more delicious the next day.
Ingredients
- thyme: 1 tsp (dried)
- salt: 1 tsp
- ground black pepper: 0.25 tsp
- beef brisket: 1 piece (3 pound)
- olive oil: 1 Tbsp
- red onion: 1 piece (sliced)
- beef broth: 1 can (14.5 ounce can)
- tomato sauce: 1 can (8 ounce can)
- red wine: 0.5 cup
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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Mix thyme, salt, and black pepper in a small bowl and rub the mixture over both sides of brisket.
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Heat olive oil in a roasting pan over medium-high heat; place brisket in the hot oil and brown on both sides, 3 to 4 minutes per side. Remove brisket from pan and set aside.
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Place red onion slices into the hot roasting pan and cook and stir until onion is slightly softened, about 2 minutes. Stir in beef broth, tomato sauce, and wine.
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Place the brisket back into the roasting pan and cover pan with foil.
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Roast the brisket in the preheated oven for 1 hour; remove foil and baste brisket with pan juices. Place foil back over roasting pan and roast brisket until very tender and pan sauce has thickened, 1 1/2 to 2 more hours.
