RED BULL RANCH BRISKET

5 lb. Brisket
1 large onion diced
¼ cup prime rib seasoning, or other meat seasoning
1 cup chopped celery
3 cups chopped carrots
2 garlic cloves, sliced thin
1 bottle red wine (merlot or cabernet)
1 can beef broth
1 lb. Mushrooms
salt and pepper

Make small slices or incisions in meat and insert sliced garlic.

Rub meat seasoning all over brisket, pressing it in firmly.

Brown on all sides and place in roasting pan. Cover with wine and broth. Add vegetables and bake for approximately 4 hours at 325 degrees.

When done, place on foil to cool completely. Wrap in plastic, then foil and place in fridge for one to two days.

Separate juices from cooked vegetables and place in containers and refrigerate.

When ready to prepare….remove fat from juices and place in pan and bring to simmer. Puree the veggies (either in the pan with a hand blender, or in blender) and add to gravy mixture. Bring to a slow boil. If gravy needs to be thickened add a little water/cornstarch mixture.

Brown mushrooms in fry pan.

Slice meat very thinly and place in casserole dish or roasting pay. Cover with gravy and mushrooms. Salt and pepper to taste. Cover and warm in oven at 325 for about 45 minutes.

Serve over egg noodles, or mashed potatoes.