John Myers
Braised Brisket
The perfect braised brisket recipe with a picture and simple step-by-step instructions.
- 1 bunch Soup greens fresh
- 2 piece Onion
- 3 piece Garlic clove peeled and bumped
- 5 piece Juniper berries
- 4 piece Bay leaf
- 1 Teaspoon (level) Pepper from the grinder
- Salt
- Red wine tart
- 1 Tablespoon (level) Tomato paste
- 20 Milliliters Olive oil
- Rub the meat with salt and pepper and fry in olive oil. Then take the meat out of the roaster and fry the diced soup vegetables. When everything has turned a nice color, put the meat back in and briefly heat it up again. Then deglaze with the red wine (approx. 500ml). Add the rest of the red wine during the braising time, when the large amount of liquid has boiled away. Turn down the heat and simmer everything for about 2 hours. After the braising time, let the sauce drain through a sieve and fill up with the rest of the red wine and bind something with a sauce thickener or roux. This goes well with red cabbage or green beans with a hint of garlic and of course Thuringian dumplings. Bon Appetit.
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