Easiest Way to Make Sichuan Braised Beef Noodle Soup

Wine-Braised Beef Brisket

Breakdown of taiwanese beef noodle soup.

Recipe Summary Wine-Braised Beef Brisket

This is yummy the day you make it, but is even more delicious the next day.

Ingredients | Sichuan Braised Beef Noodle Soup

1 teaspoon dried thyme

1 teaspoon salt

¼ teaspoon ground black pepper

1 (3 pound) beef brisket

1 tablespoon olive oil

1 red onion, sliced

1 (14.5 ounce) can beef broth

1 (8 ounce) can tomato sauce

½ cup red wine

Directions

Preheat oven to 350 degrees F (175 degrees C).

Mix thyme, salt, and black pepper in a small bowl and rub the mixture over both sides of brisket.

Heat olive oil in a roasting pan over medium-high heat; place brisket in the hot oil and brown on both sides, 3 to 4 minutes per side. Remove brisket from pan and set aside.

Place red onion slices into the hot roasting pan and cook and stir until onion is slightly softened, about 2 minutes. Stir in beef broth, tomato sauce, and wine.

Place the brisket back into the roasting pan and cover pan with foil.

Roast the brisket in the preheated oven for 1 hour; remove foil and baste brisket with pan juices. Place foil back over roasting pan and roast brisket until very tender and pan sauce has thickened, 1 1/2 to 2 more hours.

If you're going to serve this the next day, let the brisket cool, slice, and place the meat back in the pan with the juices and cover with foil. It will reheat faster and be extra-moist.

Info | Sichuan Braised Beef Noodle Soup

prep: 15 mins cook: 2 hrs 30 mins total: 2 hrs 45 mins Servings: 8 Yield: 8 servings

TAG : Wine-Braised Beef Brisket

Main Dishes, Roast Recipes,

Images of Sichuan Braised Beef Noodle Soup

Sichuan Braised Beef Noodle Soup : This braised beef noodle soup used chinese dry aromatics and beef with marbled fat making a delicious rich beef noodle soup that rivals restaurant versions!