Kalamata And Sun-Dried Tomato Brisket Recipe

Name: Kalamata And Sun-Dried Tomato Brisket
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons canola oil; 1 (2 1/2-pound) beef brisket, trimmed and cut in half; 8 medium shallots, peeled and halved; 2 cups dry red wine; 1 1/2 tablespoons Worcestershire sauce; 1 (8-ounce) can tomato sauce; 1/3 cup thinly sliced sun-dried tomato halves; 1 teaspoon dried oregano; 1 teaspoon garlic powder; 1/2 cup chopped pitted kalamata olives; 1/4 teaspoon salt; Chopped fresh parsley (optional)

Servings: persons

2 teaspoons canola oil
1 (2 1/2-pound) beef brisket, trimmed and cut in half
8 medium shallots, peeled and halved
2 cups dry red wine
1 1/2 tablespoons Worcestershire sauce
1 (8-ounce) can tomato sauce
1/3 cup thinly sliced sun-dried tomato halves
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 cup chopped pitted kalamata olives
1/4 teaspoon salt
Chopped fresh parsley (optional)

1
["Remove lid from a 6-quart Instant Pot(R). Press [Saute], and use [Adjust] to select ""More"" mode. When the word ""Hot"" appears, swirl in 1 teaspoon of the oil. Add half of brisket to cooker; cook 2 minutes on each side or until browned. Remove from cooker. Repeat procedure with remaining 1 teaspoon oil and remaining brisket half. Add shallots to drippings in cooker; saute 2 minutes or until lightly browned. Stir in wine, Worcestershire sauce, and tomato sauce. Add brisket halves and any accumulated juices, sun-dried tomatoes, oregano, and garlic powder.", "Turn cooker off. Close and lock the lid of the Instant Pot(R). Turn the steam release handle to ""Sealing"" position. Press [Manual]; select ""High Pressure,"" and use [-] or [+] to choose 52 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release (page 4).", "Remove brisket from cooker; let stand 5 minutes. Cut brisket diagonally across grain into thin slices. Add olives and salt to cooking liquid in cooker. Spoon cooking liquid over brisket before serving; sprinkle with parsley, if desired.", "Swap In A Snap!", "Quarter one red onion, and use in place of the shallots."]

102

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons canola oil, 1 (2 1/2-pound) beef brisket, trimmed and cut in half, 8 medium shallots, peeled and halved, 2 cups dry red wine, and more.

Yes, Kalamata And Sun-Dried Tomato Brisket falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kalamata And Sun-Dried Tomato Brisket

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