Delicious, tender brisket served stew-style!! This stew takes all day to cook, but there is nothing like the taste and texture of brisket!!
1 (2-1/2) pound brisket
2 tablespoons Worcestershire sauce
Olive oil for the pan
1 cup peeled Pearl onions
1 cup Peewee potatoes, washed, dried and cut in half
2 large carrots, peeled, and cut into 1/4-inch slices
1 cup frozen peas, thawed
1 cup beef stock
1/2 cup red wine
Sea salt and freshly ground black pepper
Preheat oven to 250 degrees
Rub the brisket with the Worcestershire sauce, coating it evenly, and season both sides generously with salt and pepper.
Place the brisket, fat side up in the oil coated pan, and cover it with a fitted lid or heavy-duty foil. Place the brisket in the preheated oven for 6 hours.
Remove the brisket from the oven, and place it on a large plate. (Leave any juices in the pan.) Let the brisket cool slightly, and then use the back of a knife or a spoon to gently scrape off the fat and discard it.
Place the meat on a cutting board and cut it into thin (about 1/2-inch) slices — against the grain! Set aside.
Turn the oven up to 300 degrees F.
Place the pan with the brisket juices on the stove over medium-high heat and add the onions. Once they’re beginning to brown, add the potatoes and carrots. Cook the vegetables until they are all nicely browned, about 7 minutes.
Move the vegetables to the sides of the pan and use a large, flat-bottomed spatula to return the sliced brisket to the center of the pan.
Pour the stock and wine over the meat and vegetables and cover the pan. Place in the preheated oven and cook until the meat is extremely tender and the vegetables are soft, about 1 hour.
Season generously with salt and pepper to taste.