Wine-Braised Beef Brisket

Ingredients

• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (3 pound) beef brisket
• 1 tablespoon olive oil
• 1 red onion, sliced
• 1 (14.5 ounce) can beef broth
• 1 (8 ounce) can tomato sauce
• 1/2 cup red wine

Directions

Preheat oven to 350 degrees F (175 degrees C).

Mix thyme, salt, and black pepper in a small bowl and rub the mixture over both sides of brisket.

Heat olive oil in a roasting pan over medium-high heat; place brisket in the hot oil and brown on both sides, 3 to 4 minutes per side. Remove brisket from pan and set aside.

Place red onion slices into the hot roasting pan and cook and stir until onion is slightly softened, about 2 minutes. Stir in beef broth, tomato sauce, and wine.

Place the brisket back into the roasting pan and cover pan with foil.

Roast the brisket in the preheated oven for 1 hour; remove foil and baste brisket with pan juices. Place foil back over roasting pan and roast brisket until very tender and pan sauce has thickened, 1 1/2 to 2 more hours.