Corned Beef Brisket

I've never made brisket before and spent a good portion of the morning scouring the internet for recipes.  I didn't find one that would work for me, so I took ideas from a few of them.  This is what I came up with.  It turned out amazing.  And the best part?  Excellent stock for soup.

1 (2 lb) beef brisket
1 Tbsp extra virgin olive oil
salt and pepper
garlic powder
onion powder
a pinch of rosemary
1 medium onion, chopped
1 c red wine
2 bay leaves
2 cloves garlic, minced
Worchestershire sauce

Heat oil in a large, deep pan (or a large pot).  Cover both sides of the brisket with the above spices to your taste.  Brown both sides of the meat until just shy of being burned.  Remove from pan.
Deglaze the pan with the red wine.  Add the onion, cooking until almost translucent.  Remove from pan.  Return the brisket to the pan and add enough water to almost cover the meat.  Return the onion to the water (put half of it directly on top of the meat) and add the bay leaves and garlic.  Add about 2 Tbsp of Worchestershire.  Bring to a boil, then reduce heat and simmer 4 hours.

Remove from pan, slice thin and serve.  Remember to save the stock for soup!


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