Red Wine Braised Beef Brisket

Name: Red Wine Braised Beef Brisket
Prep time: 35 min
Total time: 270 min
Ingredients: 2 tablespoons plus 2 teaspoons extra-virgin olive oil; 3.5 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

3.2

(121)

5 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

35 mins

Total Time:

4 hrs 30 mins

Servings:

6

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.

Ingredients

2 tablespoons plus 2 teaspoons extra-virgin olive oil
3 ½ 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

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.

Cook's Notes

Serve with boiled new potatoes with chopped parsley