Sear to brown on all sides. Remove from the dutch oven and set aside. Deglaze the pan with about 1/2 - 1 cup red wine, scraping the bottom with a wooden spoon. Remove …
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Heat oil in a Dutch oven over medium-high heat. Sear brisket in hot oil until browned on both sides. Transfer brisket to a large plate. Cook and stir onions and garlic in the Dutch oven until …
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- • 5-pound boneless chuck roast - • 3 tablespoons vegetable oil - • salt and pepper to taste - • 2 tablespoons fresh or dried thyme, or a combination of thyme, rosemary, and/or summer savory
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