Allergy Kitchen

Beef Brisket Braised in Red Wine

main course, recipes | December 31, 2014 | By

 Talk about yum! This Beef Brisket Braised in Red Wine recipe is one of my all-time favorites. 

Beef Brisket Braised in Red Wine
For the most tender and flavorful results, make the brisket a day ahead of time, and reheat the next day. This recipe also freezes well.
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  1. Approximately 3-pound beef brisket
  2. 1 tablespoon paprika
  3. 2 cloves garlic, minced
  4. 2 to 3 teaspoons salt
  5. 1/2 teaspoon black pepper
  6. Several tablespoons oil, such as olive or grapeseed oil
  7. 1 large onion, peeled and thinly sliced
  8. Several carrots, peeled and cut into 3-inch pieces
  9. 1 cup red wine
  10. 1/2 cup store-bought or homemade chicken or beef stock (optional, or just use more red wine)
For the beef brisket
  1. Whisk together the paprika, garlic, 2 teaspoons salt, pepper, and 1 tablespoon oil. Slather the spice paste all over the brisket, and set aside for at least 20 minutes at room temperature (or overnight in the refrigerator).
  2. Heat 2 tablespoons oil in a large sauté pan set over medium-high heat, until shimmering. Add the onions and a pinch of salt and cook, stirring occasionally, until translucent and lightly browned in spots, about 10 minutes. Transfer the onions to a 9"x13" casserole dish.
  3. Add 2 more tablespoons oil to the pan, allow to heat till shimmering, then add the carrots and cook until browned in spots, about 5 minutes; add the carrots to the onions in casserole dish.
  4. Return the sauté pan to the stove, add 2 more tablespoons oil, and increase the heat to high. When the oil just starts to smoke, add the brisket and allow to brown undisturbed for about 5 minutes on each side. Place the brisket on top of the bed of vegetables.
  5. Deglaze the pan by adding the wine and chicken stock, and using a flat-sided wooden spoon to scrape up the brown bits from the pan. Bring the liquid to a boil, allow to simmer for 3 minutes, then pour it over the brisket and vegetables.
  6. Cover the casserole dish tightly with heavy-duty tinfoil and braise for 3 hours in the oven at 300 degrees (or about 5 hours in a crockpot).
  7. Remove the brisket to a carving board to rest.
For the gravy
  1. Strain the liquid.
  2. Simmer liquid for 15-20 minutes to reduce, then add a corn starch slurry (mix 1-2 tablespoons corn starch to 1-2 tablespoons cold water) until it thickens.
  3. Slice the brisket as thin or thick as you prefer, and either serve immediately with the sauce and braised vegetables, or add the slices back into the casserole dish and refrigerate (tightly covered) for a day. If serving a day later, reheat it in a 300ºF oven until warm.
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