Another family favorite by Mike!
As good as it gets, without a lot of the work typically needed to be done for beef braciole!
Prep time 30 minutes
Cooking time 3.5 hours
What you need: The ingredients
For the meat:
4.5lb +/- beef brisket
3/ Tbsp of olive oil
1/ tsp pink kosher salt
1/ tsp fresh ground pepper
For the tomato gravy:
4/ cloves fresh garlic cloves minced
1/ Tbsp dried basil
1/ Tbsp dried oregano
1/ Tbsp fresh chopped rosemary
2/ cups good red wine (reserve the rest for the meal)
2/ 32 oz can of San Marzano plum tomatoes/mashed
1/ lg onion or lg leek chopped
1/4 oz pkg of fresh mushrooms / chopped
1/ tsp pink salt (to taste)
1/ tsp fresh ground pepper (to taste)
Heat a large sauté pan or cast-iron Dutch oven on medium heat on the stove top. Rub the meat with ½ the olive oil and salt and pepper. Brown the meat for 5 minutes on each side and remove from pan. Add the onion/ leek/ mushrooms/ garlic and olive oil and sauté for 5 minutes then add the wine, tomatoes, and herbs. Cook for 5 more minutes and add the meat. Cook for an additional 10 minutes then place back in the pan with a cover in a preheated 300-degree oven for 3 about hours until done.
I serve this with a homemade pasta and greens on the side with a nice Romano cheese for grating (optional).
Paired with a full-bodied red wine, this is comfort food at its very best.