1/3 cup dry sherry (the real kind, not cooking sherry)
1/4 cup ketchup
1/4 tsp rosemary
1/4 tsp thyme
1/4 tsp oregano
1/4 tsp dried mustard
2 bay leaves
1 lb carrots, cut into large chunks (or 1 bag baby carrots)
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Let's Make It
Heat oil in Dutch oven or other coverable flat bottom pan. Brown brisket on both sides on high heat. Remove brisket from pan and reduce heat to medium.
Saute onions until translucent (approx 4 minutes.) Add garlic to slightly brown, but careful not to burn. Add remaining ingredients except carrots to pan, stir, and replace brisket in pan.
Cook on low simmer covered for 1 hour. Add carrots, replace cover, and cook for 2 more hours. Chill brisket prior to slicing.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.