Beef Brisket with Merlot and Prunes

Author

NuWave

Servings

4

Category

Main Dishes

Ingredients

• 2½ lb. beef brisket (trimmed fat)
• sea salt, salt as needed
• fresh ground black pepper, as needed
• 2 T extra-virgin olive oil
• 8 oz. can diced tomatoes in juice (preferably fire-roasted)
• ½ c Merlot
• 1 lbs onions (sliced)
• 2 medium carrots (peeled, thinly sliced)
• 8 garlic cloves
• 1 c pitted large prunes
• 1 T chopped fresh thyme
• ¼ c plus 1 tablespoon prune juice
• 3 T balsamic vinegar
• 2 T chopped fresh Italian parsley

Directions

1. Preheat Primo 400°F 50/50
2. Pat brisket dry season salt and pepper. Add brisket and cook until deep brown, about 10 minutes. Transfer brisket, fat side up, to 10-inch nonstick round roasting pan. Add tomatoes with juice and wine. Distribute onions, carrots, and garlic around brisket. Add prunes and thyme, drizzle with prune juice.
3. Cover pan with heavy-duty foil set Primo to 325°F 50/50
4. Braise brisket 2 hours to fork tender.
5. Remove brisket from roasting pan. Spoon off fat from top of pan juices. Place 1 cup vegetables (no prunes) and 1 cup braising liquid from pan into processor and puree. Return puree to pan.
6. Add remaining 1 tablespoon prune juice and 1 teaspoon vinegar to pan. Heat sauce; season with salt and pepper. Slice the brisket. 
7. Overlap brisket slices onto a platter pour sauce over brisket. Sprinkle brisket with parsley and serve.