Feeds 4 people

Ingredient

• 2 pounds beef brisket ( I prefer the fatty part of the brisket)
• 3 chopped carrots
• 2 chopped white onion
• 5 Cloves chopped garlic
• 1 can chopped tomatoes
• 1 quart chicken broth
• 1 Bottle dry red wine
• 5 tablespoons Honey
• Sea salt and cracked black pepper
• 5 oz olive oil

Method

• Season the brisket with salt and pepper
• In a very hot skillet, place the 5 ounces of olive oil in the pan and sear the meat on all sides until golden brown.
• remove the beef from the skillet and place in a roasting pan.
• in the same skillet, caramelize the onions, garlic and carrots….once the veggies are golden brown, add the red wine and reduce the wine by half.
• once the wine has been reduced, pour the wine and vegetables over the meat and add the honey and the chicken broth to the roasting pan.
• cover the roasting pan with tin foil and place in a pre-heated 375 degree oven.
• braise for 2 hours and remove from the oven.
• place the braising liquid in a sauce pot and reduce by ½….season with salt and pepper.
• when serving the brisket, always remember to slice the meat against the grain.
• serve with your red wine and vegetable sauce
• potato latkes go great with this dish