I’ve started gathering recipes for my next cookbook “Does This Cookbook Make Me Look Entertaining?” The recipes are still healthy and easy, but they are definitely more grown-up than my first one. The ingredients are a bit different and perfect for company.
Of course, I only have about 25 recipes so far. One that I couldn’t wait to try was this brisket recipe. I found a version of this in a HUGE Italian encyclopedia of recipes. I’ve changed it a lot, but the three biggest ingredients, the meat, the wine and the fruit are a wonderful combination. Just make sure you have time to cook it. It takes only a few minutes to ready the dish, but it cooks SLOW…the only way to ensure brisket stays moist and fall apart.
Here it is. Please let me know if you make it and what you think. I’m always up for feedback. I ate this with steamed broccoli with a touch of light butter. The flavor of the brisket is strong, so it shouldn’t have a “busy” side dish.
Brisket with Barolo Wine and Blueberries
- 1 beef brisket, about 3-4 pounds
- 1 bottle Barolo Wine
- Fresh pepper and salt to taste
- 2 garlic cloves, cut in half
- 2 shallots, cut in half
- 1 pkgs stevia sugar substitute
- Olive oil Spray
- 2 pints of blueberries
- Preheat oven to 450.
- Place brisket in oven-proof baking dish and put in oven to sear for 10 minutes.
- Take meat out of oven and lower heat to 200.
- Pour wine over the meat.
- Add salt and pepper to taste.
- Add garlic, shallots and stevia. Stir gently.
- Add blueberries over meat.
- Cover tightly with aluminum foil and bake for 8 hours, basting after every 2 hours.
- Meat should be very tender.
- Throw garlic and shallots away. Serve.
I actually made this last night and after letting it cool, I put it in the refrigerator overnight so that I could skim some of the fat off the gravy. I sliced it cold. If it’s hot, you won’t be able to slice it as the meat just falls apart…that’s a GOOD thing! 🙂 Leaving it overnight really lets the flavors meld and marinates the meat. I haven’t figured out the caloric breakdown and all. You’ll have to buy the book to get that! Should be available early next year.
Sometimes I amaze myself! (HAHAHAHAHAHA) Like it takes a brain surgeon to put meat in an oven.
Talk to you later and enjoy the recipe!
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