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Brisket with Red Wine Jus Roasted in Dutch Oven
A low and slow brisket roast with garlic rosemary paste is cooked with mushrooms onion and pomegranate in red wine at 300F for 2 to 2 1/2 hours. The pan juices are strained reduced and served with the meat and mushrooms yielding a 533 calorie per serving dish.
MENTIONED IN THIS ARTICLE
Omaha
Jet Man
Philadelphia
Phoenix
Ras High
Pittsburgh
el Paso
Portland
Honolulu
Raleigh
St. Louis
Indianapolis
Salt Lake City
Kansas City
San Diego
Roswell
Las Vegas
Tucson
Lubbock
Newes Albuquerque
Washington, DC
Angel Fire
U.S
Artesia
Contiguous States
Carlsbad
Palm Calif
Soncseisininse
Nisbad
Sncovacheyes
Babbitt
Minn
Cloudcroft
Clovis
Deming
Espanola
Farmington
Gallup
Ae Ae
Hobbs
Las Cruces
A.Q
Los Alamos
San Francisco
Los Lunas
Ore FE
EPA
Los Angeles Raton
Red River
Tucumcari
White Rock