Cooking a tough cut of beef like brisket in a whole bottle of red wine makes it so tender and juicy you hardly need a knife to cut it.
It's also a great hands off holiday recipe!
This recipe uses a 6 lb brisket but can easily be scaled up or down.
Estimate 20-40 mins of cooking time per pound of brisket.
Season the brisket generously with salt and pepper on both sides.
Sear on both sides in a high-sided roasting pan. Remove to a sheet pan and set aside.
Add carrots, onions, and celery to the pan. Cook to soften. Then add tomato paste and beef bouillon. Stir until it begins to brown.
Add garlic and herbs. Then deglaze the pan with 1 cup of water. Stir to scrape up the brown bits on the bottom.
Make room for the brisket in the middle of the pan. Then pour a whole bottle of red wine over it.
Remove the brisket from the pan and strain the braising liquid into a pot. Bring to a boil to reduce for 10-15 minutes.
Slice the brisket into 1/4" thick slices. Place in a serving dish and pour the braising liquid over it so it stays juicy.