Wine braised brisket

Wine braised brisket

6 pounds of brisket do not trim all of the fat, the fat is needed

1.5 tablespoons coarse salt

1 teaspoon brown sugar

1 teaspoon black pepper

1 tablespoon chopped garlic

1 teaspoon smoked paprika

1/2 teaspoon cayenne

2 bay leaves

1 cup red wine Merlot is my choice

Two tablespoons tomato paste

Two tablespoons red pepper paste

Two yellow onions sliced

1 bell pepper sliced

3 stalks celery sliced

1.5 cups baby carrots

2 cups broth of your choice

1/4 cup cooking oil

Step 1.

Mix all dry spices

Step 2.

Mix well wet and dry spices and oil, tomato and pepper paste, and garlic.

Cook for about 20 minutes on low to medium heat. Rub the brisket on both sides with the spice mixture. Let brisket rest for atleast 6 hours in the spice mixture or overnight . You should refrigerate until ready to bake.

Step 3.

Place your brisket fat side up in a baking dish, or baking foil tin, cover with rest of sauce if any left, place veggies on the side of baking dish lightly season the veggies with pepper and salt. Cover baking tin with foil tightly, no air to get in.

Bake at 325F for 5 hours. Remove foil and bake for another 30 minutes. Make sure there is enough sauce and it does not burn.

If need be add 1/2 cup broth.

Step 4.

Add spicy potato wedges to the baking dish 1 hour before the baking is complete.

Spicy Potato wedges

6 potatoes cut into wedges

1/2 Teaspoon coarse salt

1 Teaspoon cayenne

1 teaspoon smoked paprika

1 Teaspoon garlic powder

1 Teaspoon onion powder

1/2 teaspoon celery salt

Mix wedges in the spices and place them on the baking sheet with the brisket so the potatoes cook in the juices of the brisket.

His other favorite are my braised short ribs