Mindylynns Kitchen

I saw something on TV that sparked my creative streak. It turned out so well that my picky meat hating husband said it was “good”…high praise indeed. The best thing was the prep time was only 10 minutes and clean up was a breaze: a frying pan, cutting board, knife and the baking dish did double duty holding the left overs in the fridge.

This isn’t exactly a “recipe,” it’s more like suggested guidelines.  I cook for 2-3 people, so if you have a larger family please feel free to increase the portions.

Preheat oven to 350 degrees

1 1/2 pounds of beef brisket
1 medium yellow onion sliced
1 1/2 cups of whole baby carrots
8-10 small red potatoes cut in half
Salt
Pepper
Flour
4 tablespoons of olive oil
1 1/2 cups red wine
1 1/2 cups water

Unwrap meat and let sit out for 30 minutes (it’s better to sear room temp meat than cold meat) Season the meat with salt & peper.  Coat with flour.  Heat olive oil in a large skilliet.  When the oil is sizziling hot (just starting to smoke…it’s best not to use teflon which would be putting off dangerous fumes at this point). Shake excess flour off and put meat in oil.  Sear both sides and place in a baking dish with at least 4 inch sides and a lid (I use corning ware) while pan is still hot deglaze it with 1 1/2 cups of water (or broth if you’re feeling fancy) let it cook while you chop and place potatoes, carrots, and onion around meat.  Pour wine over meat and add enough of the pan gravy to bring liquid to be even with the top of the meat.  Cover and cook until meat is tender and sauce is thickened.  Enjoy…