4 lbs Belcampo beef brisket
1 red onion, cut into eighths
2 sprigs rosemary
2 whole garlic cloves
4 juniper berries
1 tsp black peppercorns
1 bottle dry red wine
Belcampo Original Bone Broth
Freshly ground black pepper
Preheat the oven to 300˚F. Trim away any excess fat from the brisket.
Season the brisket generously on both sides with salt and pepper.
Heat a large skillet over medium heat. Sear the brisket, fat side down first to render.
Transfer to a roasting pan, and add the remaining ingredients. Add enough bone broth to reach halfway up the side of the brisket.
Cover and transfer to the oven. Roast for 4 hours, or until the brisket is tender.
Remove the brisket from the oven and rest.
Remove the brisket from the braising liquid and return to the oven to brown for about 20 minutes.
Reserve braising liquid and reduce. Skim away the fat. Serve this with the brisket.