Tender melt in your mouth Brisket of Beef in Wine Sauce that cooks easily in the Nesco

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Name: Brisket of Beef in Wine Sauce
Prep time: 10 min
Cook time: 6 h 20 min
Total time: 6 h 30 min
Yield: 6
Cuisine: Jewish
Ingredients: 2 pounds Brisket of Beef; 2 tablespoon Olive oil; 2 Onion sliced; 1 Bell pepper sliced; 3 large Garlic cloves; 2 tablespoon Paprika; 1 tablespoon Beef base; 3 cup Water; 1 cup Red wine

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INGREDIENTS

2 pounds Brisket of Beef
2 tablespoon Olive oil
2 Onion ; sliced
1 Bell pepper ; sliced
3 large Garlic cloves
2 tablespoon Paprika
1 tablespoon Beef base
3 cup Water
1 cup Red wine

Servings

INSTRUCTIONS

In a heavy skillet, put olive oil and heat. Add the garlic and saute until translucent. Add the onion and pepper, and saute until the onion starts to become translucent.

Push the vegetables aside and brown the brisket on both sides, about 5 minutes each.

Heat the Nesco to 250.

Put the vegetables and brisket in the cooking well of the Nesco. Add the beef base to the water and stir well. If if doesn't completely mix, that's okay, just add the whole thing to the Nesco well.

Put the well into the Nesco, cover, and cook for at least 6 hours, turning occasionally. Add the wine and cook an additional 30 minutes.

When the meat is tender, put it into a heavy pan on the stove top. Remove any fat that might have come off. Add the vegetables and sauce, and let the sauce cook down on simmer, about 30 minutes, stirring occasionally or until the liquid is reduced by about half.

Serve with noodles or potatoes.

NOTES

You can add other vegetables like carrots or potatoes at the last part of cooking.

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Brisket of Beef in Wine Sauce

2 pounds Brisket of Beef
2 tablespoon Olive oil
2 Onion sliced
1 Bell pepper sliced
3 large Garlic cloves
2 tablespoon Paprika
1 tablespoon Beef base
3 cup Water
1 cup Red wine

Chop two of the garlic cloves, slice the last one.  Trim most of the fat off the brisket if it has a lot of fat.  Stick the brisket with a knife and stud it with the garlic pieces on both sides.  Rub both sides of the brisket with paprika.  Set aside.
In a heavy skillet, put olive oil and heat.  Add the garlic and saute until translucent.  Add the onion and pepper, and saute until the onion starts to become translucent.
Push the vegetables aside and brown the brisket on both sides, about 5 minutes each.
Heat the Nesco to 250.
Put the vegetables and brisket in the cooking well of the Nesco.  Add the beef base to the water and stir well.  If if doesn't completely mix, that's okay, just add the whole thing to the Nesco well.
Put the well into the Nesco, cover, and cook for at least 6 hours, turning occasionally.  Add the wine and cook an additional 30 minutes.
When the meat is tender, put it into a heavy pan on the stove top. Remove any fat that might have come off.  Add the vegetables and sauce, and let the sauce cook down on simmer, about 30 minutes, stirring occasionally or until the liquid is reduced by about half.
Serve with noodles or potatoes.

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Nutrition

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Serving Size: 1 Serving (412g)
Recipe Makes: 4 Servings

Calories: 110
Calories from Fat: 16 (15%)

Amt Per Serving		% DV

	Total Fat 1.7g	2 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 10.5mg		0 %
Potassium 293.9mg		8 %
Total Carbohydrate 9.3g		3 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 6.7g
Protein 1.4g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 110

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