Red Wine Braised Brisket
This red wine-braised brisket is a one-pot meal that’s super easy to make! But you don’t have to tell your guests that.
I’m back with day two of my self-imposed brisket week! When I set a goal for myself, I sure to stick to it (pats self on back). Even it it is a highly doable goal like cook up a bunch of brisket and feed to invisible internet friends. Today I bring you a super easy but super delicious red wine braised brisket. The tangy sauce is a combination of red wine, tomatoes, and just enough brown sugar. Oooh yeaaaah.
But first, why do Jews love brisket so darn much? I’m glad you asked. I asked my Bubbe, but she mostly explained it with “because I said so.” That wasn’t exactly helpful, but unbeknownst to Bubbs, it was accurate. Ask any Jew (go ahead, I’ll wait) where they got their brisket recipe and they’ll probably tell you Bubbe (or maybe What Jew Wanna Eat!). But most likely Bubbe, who got it from her Bubbe, who got it from her Bubbe who must have got it from Eve herself. Being from the front of the cow, brisket is a kosher option, and since it’s tough as all heck if you cook it wrong, it’s always been inexpensive. Bubbe commanded it and a good deal? Talk about the perfect storm of meat.
Red Wine Brisket
Ingredients
- 1 tbsp kosher salt
- 2 tsps freshly ground black pepper
- 2 tsp dried thyme
- 1 4-5 lb flat-cut brisket, trimmed to leave ½ inch fat, brought to room temperature for30 minutes
- 2 tbsps grapeseed oil
- 2 celery stalks, large diced
- 2 large carrots, peeled and large diced
- 2 medium onion, large diced
- 4 garlic cloves, smashed
- 1 6-oz can tomato paste
- 3 cups hearty red wine
- ½ cup Imperial Sugar Light Brown Sugar, packed
- ½ cup red wine vinegar
- 1 cup chicken stock
- Parsley for garnish
Instructions
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Season brisket liberally with salt, pepper and dried thyme on both sides.
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Heat grapeseed oil in a large, heavy bottomed pot or dutch oven over high heat.
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Carefully place brisket in, fat side down. Brown without moving for five minutes. Then turn over and brown another three minutes. Meat should have a nice brown color.
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Remove the brisket and place on a plate. Reduce heat to medium and add in celery, carrots, onion and garlic. Sauté while stirring until golden, about 5 minutes. Make sure to scrape up any pieces stuck on the bottom.
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Then add in tomato paste and cook while stirring until browned, about 2-3 minutes.
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Add brisket back in. Then pour over red wine, light brown sugar, red wine vinegar and chicken stock. Meat should not be fully covered. Bring to a simmer, then cover and lower to medium low.
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Braise until brisket is very tender but not falling about, about four hours. When brisket is ready, you can let meat cool in sauce and refrigerate until the next day if you want.
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When ready to serve, heat brisket back up, and remove fat side up. Strain braising liquid into a large bowl to remove pieces. Return the liquid to the pot and bring to a simmer. Reduce to ¼ the amount and let cool slightly. Sauce should be thick enough to coat the back of a spoon.
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Let brisket rest for 20 minutes covered in foil, slice against the grain and serve.
I partnered with Imperial Sugar on this post, but all opinions are my own. Thanks for supporting WJWE!
6 Comments
OK my Hub does NOT like brisket – explain that one?!? Honestly, I have tried it several times and just can’t find a way to like it. He has always found the preparations he’s encountered to be dry, tough, and flavorless which is about how I’d sum it up. Sooo…while your recipe combos sound amazing, we are very hesitant to make one of our own because neither of us has ever enjoyed one. What to do?
Lisa, you can make the roast a tad more moist by injecting beef broth into the meat before cooking. Crockpot cooking is also an option, just be sure to have more salt on the inside of the meat (injection or brine beforehand) than surrounding it else the meat will be dry.
Good idea!
That’s crazy! Do you buy a fattier piece of brisket? The flavor and tenderness is all in the fat. The super trimmed ones are no good! You could always try a different tough cut like chuck roast.
Garrett and Amy, thanks for the suggestions. I think the truth may just be that it’s the cut itself. The Hub and I are not fans of fattier cuts of beef as a rule. We tend to end up with a rump roast more often than not and in the crockpot that baby just falls apart.
These are great ideas – I may have to just get one and give it a whirl and see if we like it cooked our way (not the relatives) and see what happens.
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