I found this recipe for brisket so long ago I don't know where I got it. I would like to give credit to the person who put it out there, but unfortunately I can't! Whoever you are...THANK YOU! It is amazing!
I have made this several times and it turns out perfect every time!
RED WINE & BALSAMIC VINEGAR BRISKET
5 lb brisket
salt, pepper and fresh garlic to taste
1/4 cup Merlot Wine
1/4 cup Balsamic vinegar
1/2 cup beef stock
1 can stewed tomatoes
1 large onion, sliced into rings
2 stalks celery, chopped with leaves
3 large carrots, chopped
4 large cloves of garlic, diced
2 tsp dried thyme
2 tsp dried rosemary
Rub the brisket with salt, pepper and garlic and place in a shallow baking dish, marinating tray or large resealable bag. Combine the Merlot and Balsamic vinegar and pour over the brisket. Cover and marinate for at least 2 hours in the refrigerator. I suggest overnight.
Preheat your oven to 300 degrees.
Arrange onion rings in the bottom of the roasting tray. Sprinkle the garlic, thyme and rosemary over the brisket and rub in. Pour the remaining marinade in the bottom of the pan along with beef stock and stewed tomatoes and lay the roast on top of the onion rings so they form a roasting rack. Cover tightly with a lid or aluminum foil.
Roast for 3 hours in the oven, then uncover and add carrots and celery to the pan. Cover again and roast for another 1 to 2 hours until the brisket can be pulled apart with a fork.
I suggest serving with mashed potatoes and a lovely red wine! ENJOY!!