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Italian Brisket With Tomatoes and Onions

Adapted from Tasting Rome. Copyright © 2016 by Katie Parla and Kristina Gill. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
  • minutes
  • Serves 8 to 10

INGREDIENTS

2 lb

beef shin or brisket

Kosher salt

2 cups

red wine

6

carrots, peeled

6

onions

20

black peppercorns

6 cloves

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1/4 cup

olive oil

2 tbsp

fresh marjoram or 1 tablespoon dried

1/4 tsp

red pepper flakes

1 28 ounce can

crushed tomatoes