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CHEF JEFF -- ONE BYTE AT A TIME: Wine-Braised Brisket

Briskets are great for the busy holiday cook. You can make them ahead and refrigerate the meat in its sauce for 2 to 3 days, or freeze it and reheat in the microwave, oven or stovetop.

chef jeff

Briskets are great for the busy holiday cook. You can make them ahead and refrigerate the meat in its sauce for 2 to 3 days, or freeze it and reheat in the microwave, oven or stovetop.

Wine-Braised Brisket

1 3-pound brisket

½ teaspoon salt

¼ teaspoon black pepper

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4 cups chopped onions

1 cup chopped carrots

1 cup chopped celery

½ teaspoon rosemary

2 tablespoons tomato paste

½ cup lower-sodium chicken broth

2 cups hearty red wine

Season brisket on both sides with salt and pepper. Heat a large heavy Dutch oven over medium high; add brisket and brown well on both sides, about 10 minutes total. Remove from pan. Add onions, carrots, celery and rosemary and cook, stirring occasionally, until slightly softened, about 4 minutes. Stir tomato paste into chicken broth; add that mixture and red wine to pan. Cover and gently simmer for 3 hours. Remove brisket from pan, allow to rest 10 minutes; cut across grain in thin strips. Place back in sauce to serve.

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Yield: Serves 8.

Approximate nutritional analysis for per serving: 411 calories, 33 grams protein, 11 grams carbohydrates, 2 grams fiber, 23 grams fat (9 grams saturated), 320 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

Related Topics: FOODRECIPES
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