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Wine-Braised Brisket

Recipe photo courtesy of linda xiao

When brisket is braised, it becomes extraordinarily juicy and tender. For a springtime spin on the classic recipe, we used a dry white wine instead of the usual heavier red.

Source: Martha Stewart Living, April 2016
Total Time Prep Servings



Cook's Notes

For tender slices, carve the brisket crosswise, against the grain.

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How would you rate this recipe?
  • ovations8701334
    11 DEC, 2017
    It was awesome. The only issue I had was that the sauce was a little on the sour side, which I don't mind, but some of my family didn't like the sauce because of it. I loved it, personally. Not sure how to adapt it to make it less sour, as I'm not sure what caused that. Mustard?

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