You also need garlic.
Color = flavor.
TIP: I dip the end of my cooking spoon to leave a "mark" where the liquid started from. Now, when I dip the spoon, after reducing the liquid, I can see that it's reduced enough.
I removed the meat, and added some beef stock to the sauce...
The meat was super tender...
I served this with egg noodles with some unsalted butter and fresh parsley. I also made my own version of glazed carrots to go with this dish. My son was very happy that I made it, and I have to say-- I'm glad that I did. We had just enough to feed four people, or I would have made soup from the leftovers. It was all gone!
I'm posting two printable versions for this Red Wine Braised Brisket recipe, and the Glazed Carrots. I'll print this for my son, who I think can easily make this dinner in his bachelor apartment.
We are still having days of heavy rain, with beautiful and sunny days in between. I'd better hurry up and post some of the other stews and braised dinners I've been making-- I think our Weber BBQ will be coming out of it's Winter Storage very soon!
Made with Love,