Carrie’s Experimental Kitchen

Tuscan-Style Beef Brisket

Beef brisket topped with fresh garlic and rosemary, seasoned with Kosher salt and cracked black pepper; then slowly simmered with Italian Tuscan red wine and beef broth.

Beef brisket topped with fresh garlic and rosemary, seasoned with Kosher salt and cracked black pepper; then slowly simmered with Italian Tuscan red wine and beef broth.

Growing up, beef brisket was not something we normally ate in our home. In fact, the first time I made this recipe was about seven or eight years ago when I got tired of cooking the same standard roasts that we would always make for holidays or Sunday dinners.  Luckily for me, my family likes to try new things. In fact, every holiday or family gathering, my husband insists that there is at least one new item on the menu.

Tuscan Style Beef Brisket

I originally posted this recipe back in July 2011 along with a recipe for potato pancakes, but recently opened up my cookbook during one of our many recent homebound snowstorms and made this Tuscan-Style Beef Brisket again.
The recipe is simple with a paste of fresh garlic and rosemary and sits in a bath of red wine and beef broth; which make a flavorful au jus when served. I’ve made this recipe several times now over the years and it comes out perfectly every time. ~Enjoy!
Beef brisket topped with fresh garlic and rosemary, seasoned with Kosher salt and cracked black pepper; then slowly simmered with Italian Tuscan red wine and beef broth.

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Tuscan Style Beef Brisket
Tuscan-Style Beef Brisket
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
 
Course: Main Entree
Servings: 6
Author: Carrie's Experimental Kitchen
Ingredients
  • 2 lbs . Thin Cut Beef Brisket
  • 2 tbsp . Fresh Rosemary, chopped
  • 2 Cloves Garlic, chopped
  • 2 tbsp . Extra Virgin Olive Oil
  • Kosher Salt & Black Pepper, to taste
  • 3/4 c . Dry Red Wine
  • 1 c . Fat Free Beef Broth
Instructions
  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine the rosemary, garlic, oil, salt and pepper until it forms a paste.
  3. Add the meat to a roasting pan and baste the meat with the paste.
  4. Add the half of the wine and half of the beef broth to the bottom of the pan and bake for 4 hours; basting every 30 minutes. Add the remaining wine and broth as the liquid evaporates.
  5. Remove from oven and allow to rest for 5-10 minutes; then slice diagonally across the grain. Pour remaining au jus on top of cut meat.
Recipe Notes

Nutrition Facts per Serving:
Calories 415, Carbs 0g, Fat 33.5g, Protein 28.1g, Fiber 0g, Sugar 0g
*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

 

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One Comment

  1. 28 Paleo Brisket Recipes - Your Herbal Health Shop
    September 9, 2016 at 9:21 pm - Reply

    […] 20. Tuscan Style Beef Brisket This beef brisket has the rich flavors of fresh rosemary, garlic, ground red pepper, and dry red wine standing as the stars. You don’t have to use the fat free beef broth called for—you’d get bonus points for using homemade bone broth! This is juicy and tender. […]

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