Wine braised Brisket. Transfer vegetables to a platter and meat to a cutting board; season with salt. Skim fat from liquid in pot. Stir in lemon juice; season with salt and pepper.
Remove brisket from pan and set aside. Season brisket with salt and pepper on both sides. Strain the marinade, discarding the solids. You can have Wine braised Brisket using 0 ingredients and 0 steps. Here is how you achieve it.
Ingredients of Wine braised Brisket
In a large enameled cast-iron casserole, heat the oil. Season the brisket with salt and pepper and cook. Place onions, celery, garlic, thyme, bay leaves, tomatoes, tomato paste, and wine in pot and stir to combine; season with salt and pepper. Place brisket on top, fat side up.
Wine braised Brisket instructions
Without scraping the pot at all, add your thinly sliced onions, chopped celery, smashed garlic, thyme, bay leaves, tomatoes, tomato paste, and wine to the pot. Add salt and pepper to taste and stir the ingredients. With the fatty side of your brisket on top, place it into the pot and cover with the lid. Remove brisket to a plate and set aside. Add onions, garlic, and celery; season with salt and pepper.