Shallot and Red Wine Brisket
2 tsp avocado oil
5 shallots, sliced thin
2.5 cups red wine
2 tbsp balsamic vinegar
1 tsp salt
In a small sauce pan, heat the avocado oil over low-medium heat. Add the shallots to the pot and cook until soft and begin to caramelize (about 25-30 minutes). Add the wine, vinegar and salt to the pot. Bring to a boil and then lower to a simmer for 20 minutes.
Place the brisket in a 9×13 pan. Pour the sauce over the brisket. Cover with foil and place in the fridge to marinate overnight.
Preheat oven to 275. Cook for 2.5 hours. Remove from oven, let the brisket to cool. Slice against the grain, and then place back in the sauce.
Make a day or 2 in advance or freeze until needed.
The cooking time in this recipe is specifically for a small, 2.5 lb brisket. For larger briskets, add 30-45 minutes of cooking time per lb.