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Beef Brisket in red wine

Beef Brisket in Red Wine, Herbs and Chilli

Lydia Nuttall
Packed with flavour, this beef is so heartening on a cold day.  Perfect filling for pies, wraps and jacket potatoes.
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Prep Time 5 minutes
Cook Time 7 hours
Total Time 7 hours 5 minutes
Course Mains
Cuisine American
Servings 6

Ingredients
  

  • 1.6 kg piece of beef brisket
  • ½ bottle good red wine drink the other half
  • 3-4 stems of fresh rosemary
  • 3-4 stems of fresh thyme
  • 1 tablespoon sea salt if you can find smoked salt then that is amazing!!
  • 1 tablespoon ground pasilla chilli use chipotle or ordinary chilli instead
  • 2 large brown onions – thickly sliced

Instructions
 

  • Line a large roasting tray with three layers of foil, and then one layer of baking paper. This will create a complete ‘wrap’ to slowly cook the brisket and keep all the flavours and moisture in. Pre heat the oven to 150ºC.
  • Line the bottom of the paper with the slices of onion. Layer the rosemary and thyme over the onions and then place the beef brisket on top.
  • Rub a small amount of olive oil all over the top, sprinkle the pasilla chilli and salt evenly over the top.
  • Pour in the wine and a cup of water around the beef. Dont pour over the top or you’ll wash off the chilli salt crust.
  • Wrap the whole piece of brisket carefully in the foil. Pop into the oven and ignore for 7 hours.
Keyword beef, slow cooked, spices
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