Mario Batali's Red Wine-Braised Brisket

Brisket braised in red wine with onion, carrot, celery, and rich pancetta is best served with a sauce made from the braising liquid, and then, topped with a simple gremolata to brighten the deep, moist meaty flavors. Serve this dish with your favorite creamy mashed potatoes and a lightly dressed side salad for a full meal that is sure to please anyone who tries it.

Photo by Melissa D.
Adapted from beta.abc.go.com
None

PREP TIME

30

minutes

TOTAL TIME

240

minutes

SERVINGS

8

servings

PREP TIME

30

minutes

TOTAL TIME

240

minutes

SERVINGS

8

servings

Adapted from beta.abc.go.com

Ingredients

  • BRISKET:

  • 6

    tablespoons extra-virgin olive oil

  • 1

    (4-pound) beef brisket

  • 2

    Spanish onions, 1/2-inch dice

  • 1

    carrot, 1/2-inch thick rounds

  • 2

    celery stalks, 1/2-inch thick slices

  • 4

    ounces pancetta, 1/4-inch dice

  • 2

    cups Barolo or other hearty red wine

  • 2

    cups basic tomato sauce

  • Salt and pepper, to taste

  • TOPPING:

  • 1/3

    cup parsley, chopped

  • Zest of 2 lemons

  • Salt and pepper

Directions

BRISKET: In a large Dutch oven, heat the olive oil over high heat until smoking. Season the meat liberally with salt and pepper. Sear in the pan for 4 to 5 minutes per side. Add the onions, carrot, celery and pancetta and cook until the vegetables are light brown and starting to soften, about 8 minutes. Add the wine and tomato sauce and bring to a boil. Reduce to a simmer. Cook until the meat is very tender, 2 1/2 to 3 hours. Transfer the meat to a festive platter. TOPPING: Make a gremolata by combining the lemon zest, chopped parsley and salt and pepper. Bring the cooking liquid from the brisket to a boil and reduce to 2 1/2 cups. Season with salt and pepper, pour over meat and serve immediately. Top with gremolata.

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