Delicious easy brisket with red wine sauce. Save the leftovers and serve over flatbread for a yummy, sophisticated appetizer!
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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?