Our new Hot Cherry Merlot Organic Dip is cooked low and slow reducing into a sweet gravy when simmered with beef brisket, carrots, cipollini onions and thyme in this Sweet & Savory Braised Brisket.
3 lbs Beef brisket
2 teaspoons Olive oil
3 Whole carrots, chopped
¾ lbs Cipollini onions
3 cloves Garlic
1 jar Rothschild Farms Organic Hot Cherry Merlot Dip
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, Hot Cherry Merlot Dip 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 cover with boiling water. Allow onions to sit for 2-3 minutes. Drain water and carefully peel onions.
Recipe and photos by Tanya Schroeder at, www.lemonsforlulu.com.