- 3 lbs beef brisket
- 2 teaspoons olive oil
- salt, pepper
- 3 whole carrots, chopped
- 3/4 lbs cipollini onions
- 3 cloves garlic
- 1 jar Rothschild Farms Organic Hot Cherry Merlot Dip (13 oz.)
- 1 14 oz can chicken broth
- 1 bunch fresh thyme
- Preheat oven to 325.
- Heat olive oil in a Dutch oven or a deep skillet. Season brisket with salt and pepper and place in pan. Sear both sides of brisket for 3-4 minutes or until browned. Remove brisket from pan, set aside. Add carrots and onions to pan. Cook for 5 minutes or until vegetables begin to soften. Add garlic, merlot dip, broth and thyme sprigs to vegetables. Return brisket to pan. Cover and place in oven for 3 hours.
- Remove brisket to a cutting board and allow it to sit for 5 minutes. Cut brisket across the grain and serve with sauce.
- *to peel onions: place onions in a bowl and over with boiling water. Allow onions to sit for 2-3 minutes. Drain water and carefully peel onions.
Source: Lemons For Lulu
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