Red Wine Braised Beef Brisket
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.
- Total Time:
- Servings: 6
Source: Everyday Food, October 2009
- 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
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.
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.