Red Wine Braised Beef Brisket

I found this recipe on Everyday Food and I made a few minor adaptations to it. This Red Wine Braised Beef Brisket is a budget-friendly recipe by braising an inexpensive cut of brisket in red wine and herbs. The meat was very tender and the gravy was super flavorful. We served this with buttered noodles and glazed carrots. It's a keeper. Please visit my blog to see how I made this at: http://foodiewife-kitchen.blogspot.com/2010/03/red-wine-braised-beef-brisket-from.html

Braised brisket is a perfect hearty supper on a cold day.
Braised brisket is a perfect hearty supper on a cold day.
Braised brisket is a perfect hearty supper on a cold day.

PREP TIME

35

minutes

TOTAL TIME

275

minutes

SERVINGS

6

servings

PREP TIME

35

minutes

TOTAL TIME

275

minutes

SERVINGS

6

servings

Ingredients

  • 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

  • OPTIONAL:

  • I added 1 tablespoon tomato paste, and 1 tablespoon of fresh thyme, and I'm glad that I did!

  • Beef stock (in case the sauce reduces to be too thick, which happened in my case.

Directions

Preheat oven to 350°F. 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. NOTE: I added 1 Tablespoon of tomato paste, and I'm glad that I did! 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. NOTE: The sauce had reduced down to be pretty thick, so I added some beef stock until it was the consistency I liked.

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