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Brisket Stew


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  • 1 4-6 pound brisket
  • cake meal to dust brisket
  • oil to sear brisket
  • 6-8 potatoes
  • 6-8 carrots
  • 4 large onion; sliced
  • 2 cups red wine
  • 2-3 cup beef broth, or more
  • Salt, pepper, garlic to taste



Step 1

Lightly dust both sides of brisket with cake meal. Heat some oil in a large
skillet and sear the brisket in the hot oil. Place the meat in an oven
proof roaster large enough to hold the brisket in a single layer.

Place the onions in the roaster and add the wine and broth so that the mat
is covered about two thirds of the way by liquid.

Cover the pan, place it in a preheated 350°F oven and allow the liquid to
come to a simmer. Reduce the temperature to 275°F and allow the brisket to
braise for about one and one half hours.

Peel the potatoes and the carrots and cut the potatoes into quarters and
the carrots into two inch long pieces. Add the potatoes and the carrots to
the roaster and cover the pan again. Replace in the oven and cook another
one and one half hours. The brisket is done when the meet is fork tender
and the carrots and potatoes are cooked to your liking.

Remove the roaster from the oven and the brisket from the roaster. Allow
the meat to rest for about 20 minutes and then slice thinkly, against the
grain of the meat. Cover with onions and place potatoes and carrots around
the side. Serve cooking liquid on the side.

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