Red Wine Braised Beef Brisket
Need a dairy free main course? Red Wine Braised Beef Brisket could be a spectacular recipe to try. This recipe makes 10 servings with 487 calories, 39g of protein, and 28g of fat each. For $3.35 per…
- Prep
- 16 min
- Cook
- 29 min
- Total
- 45 min
- Servings
- 10
- Difficulty
- Advanced
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Step 1
Preheat the oven to 325 degrees F.On a cutting board, mash the garlic and 1/2 teaspoon of the salt together into a paste.
Step 2
Add the rosemary and continue to mash until incorporated.
Step 3
Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.Season both sides of the brisket with a fair amount of kosher salt and ground black pepper.
Step 4
Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil.
Step 5
Put the brisket in the roasting pan and sear to form a nice brown crust on both sides.
Step 6
Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing.
Step 7
Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven.
Step 8
Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
Step 9
Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm.
Step 10
Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/
Step 11
(If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).Slice the brisket across the grain (the muscle lines) at a slight diagonal.
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Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Supplied by Spoonacular's nutrition database.
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