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Slow braising an otherwise tough cut of meat like brisket turns the beef meltingly soft. This dish will warm you on chilly fall and winter nights.

Source: Everyday Food, October 2009
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Serve with boiled new potatoes with chopped parsley

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  • MS11949994
    21 JAN, 2011
    A fabulous recipe! I used Stag's Leap Cabernet. Pricey, but beyond delicious!! I think the quality of wine has a lot to do with flavor. It was simply divine and worth the price of the wine! Thank you everyday cooking!
    Reply
  • MS11204385
    29 NOV, 2010
    I wonder if can you do this in a slow cooker?
    Reply
  • HelloJules
    15 MAR, 2010
    I just made this recipe yesterday and it turned out fantastic! I only added some fresh herbs before placing it in the oven.
    Reply
  • MS11193588
    6 MAR, 2010
    I made this and found this to be a very easy recipe. I felt that the sauce lacked something, so I added 1 Tablespoon of tomato paste and some thyme and I'm glad I did this. Very simple to make and economical. I served this with my own version of glazed carrots and the buttered parsley noodles. Very comforting!
    Reply

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