Ingredients
2 Tbs. sweet paprika
Kosher salt and freshly ground black pepper
8-1/2 to 9 lb. beef brisket (whole brisket or flat and/or point halves), untrimmed of fat
5 Tbs. vegetable oil
6 large yellow onions, diced (about 12 cups)
3 to 4 cloves garlic, thinly sliced
1 15-oz. can tomato pure
1 cup dry red wine
4 large sprigs fresh thyme
8 large carrots, cut into 2-inch pieces
10 oz. cremini or white button mushrooms, quartered if large, halved if small (3 cups)
Fine Cooking
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Kosher salt and freshly ground black pepper
8-1/2 to 9 lb. beef brisket (whole brisket or flat and/or point halves), untrimmed of fat
5 Tbs. vegetable oil
6 large yellow onions, diced (about 12 cups)
3 to 4 cloves garlic, thinly sliced
1 15-oz. can tomato pure
1 cup dry red wine
4 large sprigs fresh thyme
8 large carrots, cut into 2-inch pieces
10 oz. cremini or white button mushrooms, quartered if large, halved if small (3 cups)
Description
To Get A Jump Start On This Recipe, You Can Season The Brisket Up To 1 Day Ahead.
Fine Cooking
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