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Braised beef brisket with potatoes

Red Wine Braised Beef Brisket

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.
5 from 12 votes
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Course: dinner
Cuisine: Eastern European, Jewish
Keyword: beef, brisket, red wine
Prep Time: 10 minutes
Cook Time: 3 hours 40 minutes
Total Time: 3 hours 50 minutes
Servings: 8 people
Calories: 811kcal
Author: Anneke Silva

Equipment

  • Dutch oven or heavy cast iron pot (I use my large 6.7 ltr Le Creuset French Oven)
  • Wooden spoon
  • Cuttin board
  • Kitchen knife
  • Tongs

Ingredients

  • 6 lbs Single brisket
  • 3 tbsp avocado oil
  • 3 medium Onions
  • 3 medium Carrots peeled
  • 2 Celery stalks
  • 3 tbsp 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 of garlic halved lengthwise
  • 4 cups Beef stock
  • 1/3 cup Brown sugar
  • 2 1/2 cups Tomato paste
  • Kosher salt to taste
  • Black pepper to taste
US Customary - Metric

Instructions

  • Preheat the oven to 350 F.
  • Put 3 tbsp of oil into the Dutch oven with the heat on medium-high.
  • Cut the brisket into manageable chunks that will fit into your Dutch oven.
    Cut the brisket into manageable chunks that will fit into your Dutch oven.
  • Season on both sides with kosher salt and pepper.
  • In two or three batches, brown the brisket on both sides, about 4 minutes a side.
    In two or three batches, brown the brisket on both sides, about 4 minutes a side.
  • Transfer them to a bowl after they are browned.
    Transfer them to a bowl after they are browned.
  • Chop the carrots, onions and celery into one inch chunks.
    Chop the carrots, onions and celery into one inch chunks.
  • Put them into the pot and cook them, stirring frequently until they are browned, about 5 minutes.
  • Add the flour and tomato paste and mix. Cook for another 4 minutes until dark red.
    Add the flour and tomato paste and mix. Cook for another 4 minutes until dark red.
  • Add the wine, brown sugar, brisket, and any juices that have accumulated. Mix.
    Add the wine, brown sugar, brisket, and any juices that have accumulated. Mix.
  • Bring to a boil, then lower the heat to medium and simmer for about 25 minutes.
    Bring to a boil, then lower the heat to medium and simmer for about 25 minutes.
  • Halve the garlic lengthwise, and add it to the pot along with the herbs.
    Halve the garlic lengthwise, and add it to the pot along with the herbs.
  • Add the stock and gently stir.
  • Cover and place in the oven.
  • Cook for 2.5 hours.
  • Remove the brisket from the pot, and set aside.
    Remove the brisket from the pot, and set aside.
  • Remove the vegetables and herbs.
  • Cut the brisket into thin slices.
    Cut the brisket into thin slices.
  • Put the slices back into the pot and cover.
    Put the slices back into the pot and cover.
  • Cook for another 20 minutes.

Nutrition

Calories: 811kcal | Carbohydrates: 37g | Protein: 78g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 211mg | Sodium: 1179mg | Potassium: 2466mg | Fiber: 5g | Sugar: 23g | Vitamin A: 5241IU | Vitamin C: 26mg | Calcium: 104mg | Iron: 11mg