A slow, red-wine braised brisket is the perfect dinner for an indulgent night with minimal effort. A prime cut of beef gets slowly roasted in a flavorful braising liquid until it’s fall-apart tender and served with a silky sauce made from the same pot.
Ingredients
- 4 lb beef brisket
- 2 cups dry red wine
- 2 cups beef stock
- 2 teaspoons kosher salt
- 1 ½ teaspoons black pepper
- 2 medium yellow onions
- 3 cloves garlic
- 2 tablespoons tomato paste
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tablespoons flour
- 3 tablespoons butter , divided
Instruction
- Preheat your oven to 300°F and set your dutch oven over medium heat on the stove.
- Season the brisket liberally with salt and pepper on both sides. Place fat side down in the hot dutch oven and allow to sear until a deep golden brown, 6 to 7 minutes.
- Remove the brisket from the pan and turn off the heat. Take a few minutes to quarter your onions, thinly slice your garlic, and to create a bundle with the herbs by tying with string or cheesecloth.
- Once the pan has cooled slightly, add in one tablespoon of butter and stir to melt.
- Once melted, add in the two tablespoons of flour and stir to create a paste. Continue stirring letting the residual heat from the pan cook the paste until golden brown. If your pan has cooled too much, turn heat back on to low.
- Remove the golden brown roux from your pan and store it in a small bowl for later, covering and refrigerating once cool.
- Wipe the pan clean of any excess roux and return the pan to medium heat, adding in the remaining two tablespoons of butter.
- When butter has melted, add in quartered onions and allow to caramelize, 5 minutes or so.
- Add the tomato paste and garlic to the pot and stir, letting it cook until fragrant, about 1 minute.
- Pour in the wine and beef stock and bring to a boil. Once boiling set your brisket, fat side up into the liquid, keeping the top half above the liquid level. Use the onions to prop it up if necessary.
- Cover and place in the oven for 3 ½ hours.
- Remove from the oven carefully and lift out the brisket, onions, and herb bundle. Discard the onions and herbs.
- Place the braising liquid over medium heat and get the roux out of the fridge. Add it in, stirring constantly until completely dissolved. 1 to 2 minutes.
- Cook, stirring occasionally, until it comes to a boil at which point it will thicken, the pan is still hot, so this takes just another 2 minutes or so.
- Slice the brisket and serve with a hearty pour of sauce.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
