Red Wine Braised Brisket
Tender red wine braised brisket slow-cooked with carrots, onions, garlic, and herbs. As the dish braises, the brisket absorbs layers of flavor while the sauce develops into a silky, savory glaze. It's a rich, flavorful, make-ahead main perfect for holidays and cozy dinners.
Ingredients
- 4 –5 lbs brisket second cut preferred
- Salt and pepper
- 1 onion chopped
- 4 carrots sliced diagonally
- 2 stalks celery sliced diagonally
- Olive oil if needed
- 5 cloves garlic chopped
- 3 tablespoon tomato paste
- 1 bottle red wine
- 2 cups bone broth or water
- 2 tablespoon sweetener honey, maple syrup, date syrup, or brown sugar
Instructions
- Preheat the oven Preheat to 325°F and adjust oven racks to fit a large Dutch oven.
- Sear the brisket Season one side of the brisket with salt and pepper. Place it seasoned-side down in a Dutch oven over medium heat. Season the side facing up. Sear for about 7 minutes per side until deeply browned, then remove and set aside in a large sheet pan.
- Sauté the vegetables Add onion, carrots, and celery to the pot. If there isn’t enough rendered fat, add a bit of olive oil. Cook for about 5 minutes until slightly softened. Stir in the garlic and tomato paste, coating the vegetables. Cook for about 2 minutes until the paste darkens slightly.
- Build the braising liquid Return the brisket to the pot, nestling it into the vegetables, so that the brisket isn't just floating on top of the vegetables. Add back any juices that pooled as well. Add the red wine, bone broth (or water), and sweetener. Season lightly with additional salt and pepper. Brisket should be mostly submerged. If one or both ends stick up slightly that's okay - just spoon some liquid over the exposed edges.
- Braise in the oven Bring the liquid to a boil, cover with the lid, and transfer to the oven. Cook for 3.5 hours. About halfway through, spoon some liquid over the exposed portions of the brisket, recover, then return to the oven.
- Reduce the sauce Remove the brisket and let it rest on a cutting board set over a sheet pan. Transfer vegetables to a serving platter. Boil the remaining liquid for 15–25 minutes until it thickens enough to coat the back of a spoon.
- Slice and serve Slice the brisket against the grain (cutting across/through the muscle fibers rather than along them) to ensure the meat is tender and easy to chew.. Arrange over the vegetables and pour the reduced sauce on top.
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