Red Wine and Honey Brisket

By á-4202

Brisket's flavor and testure improve with age, so while you can certainly serve it right away, it will taste best ir you make it a day in advance. Once the brisket has chilled in the refrigerator overnight, spoon off and discard any excess fat congealed at the top and transfer the meat to a cutting board. Thinly slice the brisket against the grain then place the slices back into the Dutch oven or roasting pan, spooning some of the saucy onion mixture over the top. Warm in a 300 degree F oven until hot and bubbly, 20 - 30 mins.

Ingredients

• 4 to 5 lb brisket, preferably second cut
• Kosher salt and freshly ground black pepper
• 1 TBS vegetable oil
• 3 lrg yellow onions, halved through the root and thinly sliced
• 8 sprigs fresh thyme
• 8 cloves garlic, thinly sliced
• 2 bay leaves
• 1 1/2 cup dry red wine, divided
• 3 TBS balsamic vinegar
• 1/4 cup honey
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 cup chicken broth

Preparation

Step 1

1) Preheat the oven to 325 degrees F. Generously sprinkle both sides of the brisket with salt and pepper.

2) Heat the vegetable oil in a Dutch oven or lrg put set over med-high heat. Add the brisket and cook, turning once, until browned on both sides, 8 - 10 mins total. If the brisket does not fit all at once, cut it in half and sear it in batches.

3) Remove the brisket from the pot and set aside on a cutting board. Add the onions, thyme, garlic and bay leaves to the pot followed by 1/2 cup of the wine and the vinegar. Cook, stirring often, until the onions soften slightly and the mixture is fragrant, about 5 mins.

4) Whisk together the remaining 1 cup wine, honey, onion powder, garlic powder, broth and 1 tsp salt in a med bowl until fully combined. If you used a Dutch oven, lay the brisket on top of the onions and pour the wine mixture over the top. Cover and transfer to the oven. If you used a pot, transfer the onion mixture to a roasting pan and top with the brisket. Pour the wine mixture over the top. Cover tightly with aluminum foil and transfer into the oven.

5) Cook the brisket for 2 jrs. Remove from the oven, uncover and carefully turn the meat to the other side. Re-ccover and continue cooking until the meat is fork tender, 2 to 2 1/2 hrs more.

6) Remove from the oven and transfer the brisket to a cutting board. Cover loosely with foil and let rest for 10 - 15 mins before slicing. Thinly slice across the grain with a sharp knife. Remove and discard the thyme sprigs and bay leaves from the cooking liquid. Use a slotted spoon to remove the onions and arrange around the brisket. Spoon the desired amount of pan juices. Serve hot.