A homemade brisket should be hearty, rich and packed with flavor.

A slow cooking method with great results; a crispy brown crust on the outside and juicy, tender on the inside, cooked in red wine and beef broth with aromatic herbs to enhance and add deep rich flavor.

Ingredients:

U.S. Choice grade whole boneless brisket about 3-4 Lbs trimmed

Sea salt and freshly ground black pepper 

1 quart beef stock or water

1 glass red wine 

1 each onion, carrot, leek, celery cut into mirepoix 

For aromatic; bay leaf, thyme, rosemary, sage, black peppercorn, coriander and mustard seeds.

Steps:

Preheat oven to 450 °F

Season the meat by rubbing salt and pepper all over the brisket.

In large baking dish, layer the mirepoix, the aromatic herbs. Add the brisket, pour the beef stock and the red wine. 

Bake for about 20 minutes until the outside is crispy, turn the oven to 300°F . Place a sheet of aluminum paper on top and cover tightly. Bake for about 2 1/2 to 3 hours or until tender.

Remove the brisket from the broth and allow it to cool down. Drain the broth using a strainer and discard the mirepoix and the aromatic.

In medium saucepan over high heat, bring the broth to a boil then let simmer for about 10 to 15 minutes or until thicken, check the seasoning.

Serve over mash potatoes or your favorite side dish.