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Red Wine Braised Beef Brisket

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Slow braising an otherwise tough cut of meat like brisket turns the beef meltingly soft. This dish will warm you on chilly fall and winter nights.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, October 2009

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

  1. 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.

  2. 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.

Cook's Notes

Serve with boiled new potatoes with chopped parsley

Reviews Add a comment

  • MS11949994
    21 JAN, 2011
    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!
    Reply
  • MS11204385
    29 NOV, 2010
    I wonder if can you do this in a slow cooker?
    Reply
  • HelloJules
    15 MAR, 2010
    I just made this recipe yesterday and it turned out fantastic! I only added some fresh herbs before placing it in the oven.
    Reply
  • MS11193588
    6 MAR, 2010
    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!
    Reply