Braveheart Beef Brisket


  1. In a rondeau pan, place brisket in oil over high heat. Brown both sides of the brisket. Add vegetables. Cook on medium-high heat until lightly browned.
  2. Pour wine into pan in oven to deglaze. Allow to reduce by half.
  3. Pour stock into pan until meat is cover-ed. Bring to boil. Reduce to a simmer and cook until tender.
  4. Remove meat from pan allow to rest for 5-10 minutes. Strain liquid from pan. Slice brisket against the grain. Place sliced meat into saute pan to warm.


  • 3 leaves Roma® Bay Leaf(ves), Dry
  • 10-15 lb Braveheart® Black Angus Beef Brisket
  • 4 qt beef stock
  • 3 Peak Fresh Produce® Carrot(s), chopped
  • 1 head Peak Fresh Produce® Celery, chopped
  • 10 Peak Fresh Produce® Garlic, Clove(s)
  • 1/2 cup oil
  • 2 Peak Fresh Produce® Onion(s), 1/2 inch sliced
  • 1 qt red wine
  • salt and pepper, to taste