6 Servings
3 Hours, 30 Minutes
Allergens
Delicious easy brisket with red wine sauce. Save the leftovers and serve over flatbread for a yummy, sophisticated appetizer!
For more great ideas, watch Shortcuts by Family Table!
Add brisket to dutch oven or oven safe baking pan.
Pour full bottle of sauce over the meat to completely cover it.
Bake at 300°F for three to four hours.
Slice and serve!
Save the leftovers! Using two forks, shred the cooled brisket to create coarse strands.
Spread red wine sauce over a baked flatbread and fill with shredded meat.
Bake at 350°F for 10 minutes.
Top with arugula and pickled onions, and drizzle with spicy mayo.
Sponsored by Pure Food by Estee
If the meat is baked with the full bottle, i won’t have any to put on the flatbread?