Braised Brisket with Red Wine and Rosemary

Made this one back in May of 2016 and had made it a couple years before that, too.  It was my first experience making a brisket; obviously, it went well, as I made it more than once!  However, I haven't made it again since (too busy trying all these other recipes!), so I can't give it a proper rating.  I just remember it is very, very good.  Everyone in the house loved it (except my kiddo lol).

Link for original recipe:
http://www.redbookmag.com/food-recipes/recipes/a32141/braised-brisket-red-wine-rosemary-recipe-rbk0311/

Ingredients:

1 1/2 T. smoked sweet paprika (I actually used Hungarian smoked paprika)
1 tsp. kosher salt
1 tsp. coarse ground pepper
around 4 lb. beef brisket
3 T. olive oil
1 large Spanish onion, chopped
2 carrots, cut in large chunks
3 ribs celery with leaves, chopped
8 cloves garlic, smashed (?)
2 c. dry red wine (I used Chianti first time I made; this time I used Cabernet Sauvignon)
1 can (14 oz.) fire-roasted diced tomatoes
1 c. beef stock (I used beef broth since I was out of stock)
4 sprigs rosemary

Instructions:

1. If you prefer, you can braise in oven at 300°F--if so, heat oven now; I prefer using slow-cooker, which I started with on HI :)

2. In a small bowl, combine paprika, salt, and pepper.  Rub mixture all over brisket.

3. Heat oil in a large, deep skillet over high heat until it shimmers.  Add brisket and sear on all sides until well-browned, about 8 minutes.  Transfer to a plate.

4. Reduce heat to medium and in same skillet, add onions, celery, and garlic.  Sauté for 5 minutes.

5. Add wine and increase heat to medium-high to bring to boil.  Maintain at boil for 3 minutes.

6. Add tomatoes and stock, bring to boil, and continue to boil for 5 more minutes.

7. Transfer mixture to the slow cooker (or a 16x12 roasting pan, if using oven).  Add the brisket to the mixture, along with the rosemary.

8. Place lid on slow cooker (or cover roasting pan tightly with heavy duty foil) and let cook for 3 1/2 hrs, or until meat is fork-tender.

9. Transfer meat to a cutting board and cover, let rest.

10. Meanwhile, strain the leftover sauce in the cooker into a saucepan, pressing down on vegetables to squeeze out sauce, then discard the vegetables.

11. Skim off fat from top of sauce, then bring to boil.  Boil until reduced to 2 cups (around 8 min.)

12. Serve meat topped with sauce and enjoy!

1. 
   
2.