Beef Brisket
Lucinda prepares hearty beef braised with red wine -- perfect for a chilly evening.
Red Wine Braised Beef Brisket
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Beef Brisket
Lucinda prepares hearty beef braised with red wine -- perfect for a chilly...
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Everyday Food, October 2009
- Prep Time 35 minute
- Total Time 4 1/2 hours
- Yield Serves 6
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Ingredients
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 3 1/2 pounds beef brisket, cut into 3-inch pieces
- Coarse salt and ground pepper
- 8 shallots, halved
- 6 garlic cloves, smashed and peeled
- 3 cups dry red wine
Directions
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Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Season brisket with salt and pepper; in batches, cook, turning occasionally, until dark brown on all sides, about 20 minutes total. Transfer brisket to a plate and discard fat from pot. Return pot to heat and add 2 teaspoons oil and shallots; cook, stirring, until shallots are browned, 3 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.
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Add wine and simmer rapidly until reduced by three-fourths, about 15 minutes. Return beef to pot and add just enough water to cover meat (5 to 6 cups). Bring to a boil, cover, then place pot in oven. Cook until beef is tender, 3 1/2 to 4 hours.
A fabulous recipe! I used Stag's Leap Cabernet. Pricey, but beyond delicious!!
I think the quality of wine has a lot to do with flavor. It was simply divine and worth the price of the wine!
Thank you everyday cooking!
I wonder if can you do this in a slow cooker?
I just made this recipe yesterday and it turned out fantastic! I only added some fresh herbs before placing it in the oven.
I made this and found this to be a very easy recipe. I felt that the sauce lacked something, so I added 1 Tablespoon of tomato paste and some thyme and I'm glad I did this. Very simple to make and economical. I served this with my own version of glazed carrots and the buttered parsley noodles. Very comforting!