The red wine-laced tomatoes and long simmering bring an inexpensive roast to tender goodness–and the horseradish adds gusto. This is a perfect dish to make on a weekend.
Slow-simmered zesty brisket
2
PREP TIME
15 min
Makes
6 servings
* PLUS Cooking time: 240 minutes
Ingredients
- 1.5 kg beef brisket , or rump roast
- pinch salt
- pinch freshly ground black pepper
- 2 tbsp olive or vegetable oil
- 2 onions , diced
- 4 garlic cloves , minced
- 796-mL can diced or whole tomatoes
- 1/2 cup dry red wine
- 1 tsp dried basil
- 1/2 tsp dried oregano leaves
- 1/2 tsp salt
- 1 tbsp granulated or brown sugar
- 1 tbsp horseradish
Instructions
- Generously sprinkle beef with salt and pepper. In a saucepan just a little larger than the roast, heat oil. Add beef and cook over medium-high heat until browned on all sides, about 2 minutes per side. Then remove beef to a platter. Add a little more oil to pan, if needed, then add onions and garlic. Stir often until softened, about 5 minutes. Add tomatoes, including juice, wine, seasonings, sugar and horseradish. Using edge of a spoon, break up any large pieces of tomato.
- Return beef to saucepan and bring liquid to a boil. Cover saucepan, then simmer for 3 hours, turning every 30 minutes, until meat is tender. Remove meat to a platter. If sauce seems too thin, boil gently, uncovered, until it thickens slightly, about 15 minutes. Great with mashed or baked potatoes.
Nutrition (per serving)
- Calories
- 448,
- Protein
- 36.4 g,
- Carbohydrates
- 12.3 g,
- Fat
- 27.8 g,
- Fibre
- 2 g,
