Red Wine Braised Beef Brisket

This is not your traditional beef brisket. This Red Wine Braised Beef Brisket is juicy, tender and full of flavour!

Beef Brisket is a traditional main served at my family’s Passover Seder (a ritual meal marking the beginning of Passover). When I was young, my Bubbie (Grandmother) would prepare the brisket from memory. As I got older, my Mother, Aunt, or my Mother’s Cousin would do the honour. Each one would make her own version of brisket, and all would be delicious. Years ago, when I started making my own, I asked the women of my family what their recipe was. I was met with a resounding “a little of this, and a little of that”: the recipes were so ingrained that they weren’t written out in detail. I took the information I was given and added “a little of this, and a little of that” to my own taste. The result is an incredibly flavourful and moist brisket, ready to eat in under four hours.

Traditional beef brisket is often maligned as being dry or flavourless. To be honest, it sometimes is! This Red Wine Braised Beef Brisket however, is tender, juicy, and full of flavour. The acidity of the tomato paste is beautifully complimented by the berry notes of the red wine, and the hint of sweetness from the brown sugar. When combined with the garlic and herbs, the sauce becomes the perfect braising liquid for a juicy cut of flavourful brisket. This recipe makes a large quantity, and is the perfect main for your next dinner party or special occasion.

TOTAL TIME

• Preparation Time – 10 minutes
• Cooking Time -3 hours 40 minutes
• Total Time – 3 hours and 50 minutes

INGREDIENTS FOR BRAISED BEEF BRISKET

All these ingredients are easy to source from any local grocer. However, to get the best brisket I would suggest going to a good butcher if possible.

• 6 lbs Single beef brisket
• 3 tbsps Avocado oil
• 3 medium White onions
• 3 medium Carrots
• 2 Celery stalks
• 3 tbsps All Purpose Flour
• 1 bottle Red wine
• 10 sprigs Italian parsley
• 8 sprigs Thyme
• 4 sprigs Oregano
• 2 sprigs Rosemary
• 2 Bay leaves
• 1 head Garlic
• 4 cups Beef stock
• 1/3 cup Brown sugar
• 2 1/2 cups Tomato paste
• Kosher salt, to taste
• Black pepper, to taste

WHAT IS THE DIFFERENCE BETWEEN A SINGLE AND A DOUBLE BEEF BRISKET?

A single brisket has fat on one side of the meat, while a double has a layer of fat sandwiched between beef on both sides. A double brisket is less expensive. However, because the weight is partially determined by a thick band of fat down the middle of the cut, you are actually getting less useable meat. In addition, it’s harder to cook off the fat of the double brisket because it is hidden inside the meat, making the end result more fatty. I strongly recommend purchasing a single brisket, and asking your butcher to cut off any excess fat. The meat will still have enough fat to be flavourful, without being unpleasant on the palate.

WHAT KIND OF WINE SHOULD I USE?

A dry wine suits this recipe. I suggest using a Cabernet Sauvignon or even a Chianti.

CAN I USE OLD WINE?

Often I hear people comment that they have an open bottle that’s starting to go off, so they’ll just use it for cooking. The logic of this fails me. The wine imparts beautiful flavour to this meal, so why would you use a bottle that’s starting to sour? You wouldn’t! This recipe requires a full bottle, so you should be opening a new one regardless. That said, you certainly don’t need to buy an expensive bottle specifically for this meal. Simply use something you enjoy the taste of, because that is the flavour that will be imparted to your dish.

INGREDIENT SUBSTITUTIONS

CAN I USE WHITE WINE INSTEAD OF RED?

The answer to this would definitely depend on your taste, but I would suggest not. Given that this recipe includes an entire bottle of wine, the taste is greatly impacted by the quality and style of wine used. I don’t believe that a white wine would be robust enough in this sauce.

HOW DO I ENSURE THIS IS KOSHER FOR PASSOVER?

In order to ensure this is Kosher for the holiday, I would suggest using potato starch in place of flour. Incidentally, this will also make it gluten free!

EQUIPMENT FOR RED WINE BRAISED BEEF BRISKET

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Below is a list of the main equipment/kitchen tools needed to make this delicious beef brisket:

• Large Le Creuset French Oven – I always use my large 7.25 quart Le Creuset French oven to make this brisket. It’s cast iron base heats evenly and sears the meat beautifully. In addition, it’s generous dimensions easily accommodate the large volume of meat and liquid in this recipe. I highly recommend it for any home cook who’s preparing larger quantities of food on a regular basis.

• Cutting Board

• Chef’s Knife

• Wooden Spoon

COOKING DIRECTIONS

This Red Wine Braised Beef Brisket takes several hours to prepare, but I promise you it’s worth every minute! Despite their being many steps, if you give yourself the time, and follow my instructions, I promise you will end up with an exceptionally beautiful piece of meat at the end.

The key to making a tender and flavourful brisket can be narrowed down to a few important things:

1. Sear your meat before adding the liquids. This adds flavour to your brisket, caramelizes the fat, and begins to build flavour.
2. Don’t over fill your pot. You will need a very large Dutch oven to make this meal in order to accommodate the volume of the meat as well as the liquids.
3. Cook your brisket twice. After slicing the brisket, place it back into the pot and cook it again. You’ll know your brisket is finished when you can cut it with a fork.

Follow the steps above to make the most flavourful and tender brisket you’ve ever had!

MAKE AHEAD STORAGE

This recipe cannot be prepared in advance.

This Braised Brisket can keep in the fridge for up to four days, and freezes beautifully in an airtight container.

FINISHED DISH

Enjoy this delicious Red Wine Braised Beef Brisket!

OTHER MEAT DISHES

Easy Instant Pot BBQ Ribs

Roasted Chicken with Mushroom Farfel

Satisfying Polish Sausage and Potato with Roasted Cauliflower

Delicious Breaded Chicken Pasta

Focaccia Meatball Sandwich

DID YOU MAKE THIS RECIPE?

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Did you make this Red Wine Braised Beef Brisket? Was it as tender and juicy as I promised? Let us know in the comments below!