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Red Wine Braised Brisket Recipe

Savory Red Wine Braised Brisket Recipe for Cozy Nights

This Red Wine Braised Brisket Recipe is ultimate comfort food, bringing warmth and flavor to any dinner occasion.
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Prep Time 20 minutes
Cook Time 3 hours
Resting Time 15 minutes
Total Time 3 hours 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Braise
  • 1 bottle Red Wine Choose a drinkable variety for best results.
  • 1/4 cup Balsamic Vinegar Red wine vinegar serves as a good substitute.
  • 4 cups Demi-glace or Beef Stock Vegetable broth can lighten the dish.
  • 2 tbsp Tomato Paste Adds a touch of sweetness.
  • 3.5 lbs Brisket The star ingredient that delivers rich flavors.
  • 2 tsp Kosher Salt
  • 1 tsp Black Pepper
  • 2 leaves Bay Leaves For an aromatic component.
  • 3 slices Bacon Can swap for smoked tofu for a vegetarian option.
  • 2 medium Carrot
  • 2 stalks Celery
  • 1 cup Pearl Onions For sweetness and presentation.
  • 1 lbs Fingerling Potatoes
  • 4 sprigs Fresh Thyme
For the Grits
  • 1.5 cups Stone-ground Grits Polenta can substitute for variation.
  • 4-5 cups Water Needed for cooking grits.
  • 1 pint Heavy Whipping Cream
  • 4 tbsp Butter
  • 1/4 cup Fresh Herbs Rosemary, Thyme, Chives for garnish.

Equipment

  • Dutch oven
  • Medium saucepan
  • Pot

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (163°C).
  2. In a medium saucepan, combine red wine, balsamic vinegar, demi-glace or beef stock, and tomato paste. Bring to a simmer over medium heat for about 10 minutes.
  3. Season the brisket generously with kosher salt and black pepper. Sear in a large Dutch oven for about 5-7 minutes on each side.
  4. Remove seared brisket and add diced bacon to the same pot; sauté for 3-4 minutes. Then, add chopped carrots and celery, stirring until they soften.
  5. Return the brisket to the Dutch oven, pour the braising liquid over it, and add bay leaves, pearl onions, fingerling potatoes, and fresh thyme. Cover tightly and braise in the oven for 2-3 hours.
  6. While the brisket is braising, prepare the grits by combining soaked stone-ground grits with water, bringing to a gentle boil, then simmer for about 30-40 minutes.
  7. Serve the fork-tender brisket over the herb-infused grits and garnish with fresh chives.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 50gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 4mgCalcium: 30mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for up to 2-3 months, ensuring sauce covers the meat.

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