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.

Everyday Food, October 2009

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Read the full recipe after the video.

Recipe Summary

prep:
35 mins
total:
4 hrs 30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

Cook's Notes

Serve with boiled new potatoes with chopped parsley

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Reviews (5)

121 Ratings
  • 5 star values: 18
  • 4 star values: 24
  • 3 star values: 47
  • 2 star values: 27
  • 1 star values: 5
Rating: 4 stars
09/10/2018
Never made brisket before so I knew going into this there would be a learning curve. Wanted to try something different for Rosh Hashana. The recipe is easy to follow. I will admit I went overboard buying brisket and ended up with a 7 pound roast, not the 3-4 they speak of. I read in one review that the gravy was a bit bland, so looked at other recipes to see what else I might want to add. Someone mentioned using merlot wine for the sweetness. So, I got a 'fusion' wine AND some merlot and mixed them together after tasting the fusion. I also added onions to the mix. When I tasted the gravy initially, it was kind of watery, so I added some bayleaves, non salt herbal seasoning, and salt and pepper. The bay leaves really added what I was looking for! The result was delicious! would definitely make again! The gravy does cook down so don't be afraid to use more wine if you have a bigger cut of meat. I will admit the meat could have been more tender, but I read (after the fact) that it has to be cooked slow at low temps. This recipe calls for 350 x 4 hrs. Maybe next time I will turn it down to 325 and see how it goes.
Rating: Unrated
01/21/2011
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!
Rating: Unrated
11/29/2010
I wonder if can you do this in a slow cooker?
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Rating: Unrated
03/15/2010
I just made this recipe yesterday and it turned out fantastic! I only added some fresh herbs before placing it in the oven.
Rating: Unrated
03/06/2010
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!
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