Red Wine and Honey Brisket

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.

Red Wine and Honey Brisket

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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

  • cup dry red wine, divided

  • 3

    TBS balsamic vinegar

  • ¼

    cup honey

  • 1

    tsp onion powder

  • 1

    tsp garlic powder

  • 1

    cup chicken broth