- 1 tablespoons [15 mL] olive oil
- 1 [10-ounce / 284-g] piece beef brisket
- 1 onion, into strips
- 1 cup [250 mL] red wine
- 2 cups [500 mL] beef broth
- 1 clove garlic, chopped
- Kosher salt, to taste
- Ground black pepper, to taste
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- Preheat oven to 400°F [200°C].
- Heat olive oil into a large heavy casserole.
- Season beef brisket with kosher salt and ground black pepper then brown beef into hot olive oil on all sides.
- Remove excess oil from casserole.
- Then add onion strips, red wine, beef broth and chopped garlic.
- Cover casserole with al foil and roast beef into preheated oven for approximately 2 hours, until meat can easily be broken-up with a fork and starting to fall apart.
- Well drain meat reserving liquid separately.
- Leave meat to cool completely.
- Shred then refrigerate or freeze shredded meat.
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