1/4 cup of olive oil (60 ml)
5 cloves of garlic
1 large onion (150 g), cut into chunks
2 cups of red wine (480 ml)
1/2 teaspoon of dried thyme
2 tablespoons of salt
1 beef brisket (1.2 kg), cut into 8 pieces
1/2 cup of water (120 ml)
1/4 cup of olive oil (60 ml)
5 cloves of garlic
1 large onion (150 g), cut into chunks
2 cups of red wine (480 ml)
1/2 teaspoon of dried thyme
2 tablespoons of salt
1 beef brisket (1.2 kg), cut into 8 pieces
1/2 cup of water (120 ml)
In a large saucepan, heat the olive oil over medium heat and cook the garlic and onion until lightly browned, stirring occasionally (about 5 minutes)
Transfer to a blender, add the wine, thyme, and salt, and blend until smooth
In a large bowl, combine the beef pieces and poke them well with a fork
Pour in the marinade, cover, and refrigerate for at least 12 hours
In a large saucepan, bring the beef to a boil over high heat, then reduce the heat and simmer, adding water as needed, until the meat is tender (about 50 minutes)
Transfer to a serving dish and serve immediately
498 calories per serving
