Brisket, veggies and a perfect sweet savory sauce is slow cooked to perfection!
Prep Time: 3 minutes
Total Time: 3 hours and 15 minutes
3 lbs. Beef brisket
2 tsp. Olive oil
3 whole Carrots, chopped
3/4 lb. Cipollini onions
3 cloves Garlic
1 jar Robert Rothschild Farm Hot Cherry Merlot Dip
14 oz. can Chicken broth
1 bunch Fresh thyme
Preheat oven to 325 degrees F. 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 created by Tanya Schroeder at, lemonsforlulu.com.