Best 4 Wine Braised Beef Brisket Recipes
Wine braised beef brisket is a classic comfort food that is perfect for a special occasion or a casual weeknight meal. The combination of red wine, beef broth, and aromatic vegetables creates a flavorful and tender braising liquid that infuses the beef with incredible flavor. Whether you prefer a slow-cooked brisket that falls apart at the touch of a fork or a more medium-rare option, this versatile dish can be tailored to your liking. With just a few simple ingredients and a little bit of time, you can create a mouthwatering wine braised beef brisket that will impress your family and friends.
Let's cook with our recipes!
RED WINE BRAISED BEEF BRISKET
Slow braising an otherwise tough cut of meat like brisket turns the beef meltingly soft. This dish will warm you on chilly fall and winter nights.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Time 4h30m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Season brisket with salt and pepper; in batches, cook, turning occasionally, until dark brown on all sides, about 20 minutes total. Transfer brisket to a plate and discard fat from pot. Return pot to heat and add 2 teaspoons oil and shallots; cook, stirring, until shallots are browned, 3 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.
- Add wine and simmer rapidly until reduced by three-fourths, about 15 minutes. Return beef to pot and add just enough water to cover meat (5 to 6 cups). Bring to a boil, cover, then place pot in oven. Cook until beef is tender, 3 1/2 to 4 hours.
Nutrition Facts : Calories 636 g, Fat 30 g, Protein 54 g
RED-WINE BRAISED BEEF BRISKET W. HORSERADISH SAUCE (SARA MOULTON
This recipe is from Sara Moulton's Chanukah show on TV Food Network (the recipe can be found there, along with her story of the family connection this recipe has for her). I've included it because it's a personal favorite and because it reminds me of my mother's recipe ... except, of course, my mother's must taste better (everyone's mother makes the best ...). Sara's discussion includes a very good description of brisket from a butcher's (and consumer's viewpoint) ... you can find similar great informaton in Molly Stevens' Braising book (an IACP and Beard Foundation prize winner, so well worth having). The portions are based on a 5.5 lb brisket, 10% shrinkage during cooking and a 6 oz portion serving (10 servings). I often find people go for 8-10 oz, so don't be surprized if this turns into 7-8 servings! BTW, as with most braises, it tastes even better the next day -- I often make it a day ahead to let the flavors marry overnight ... To answer a few basic questions: the strategy here is that we will coat the brisket with a seasoned flour to create a crust and seal in the juices. We will then create a vegetable base (broth) on the stovetop, reduce it to concentrate its flavor, then reliquify it with chicken broth to braise (cook in a relatively small amount of liquid) the brisket to complete tenderness. This sounds complicated, but its really not ... and the layers of flavor are just amazing!! The horseradish sauce is made separately, on the cooktop. Variations: (1) Skip the horseradish sauce and use the pan sauce. Either one is great. (2) Skip the oven and use a slow cooker to do the braising. No fuss and keeps the kitchen cool and the oven clean. You will still need to do a fair amount on the cooktop. Each slow cooker has different temperatures, but I'd suggest starting at about 4-6 hours at high heat and using at a minimum a 5 qt cooker. (3) Kosher brisket and kosher wine makes this a kosher main course. (4) For Passover, replace the flour with matzoh meal.
Provided by Gandalf The White
Categories Meat
Time 7h15m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- If using a slow cooker, skip this step entirely: place your oven shelf so your casserole or Dutch oven will be in the bottom third of the oven and preheat the oven to 325 degrees F.
- Fill a small saucepan with water, and bring to a boil over high heat.
- Add the garlic cloves, bring back to a boil, and cook rapidly until slightly softened, about 1 minute.
- Use a slotted spoon to transfer the garlic to a bowl of ice water and peel when cool enough to handle.
- Combine the flour, salt, and pepper in a large shallow dish or large platter.
- Coat the brisket on all sides with the seasoned flour and shake off any excess.
- Heat the oil in a large covered casserole or Dutch oven over medium-high heat until almost smoking.
- Add the brisket and sear, turning often, until well browned, about 6 to 8 minutes per side.
- Transfer to a plate or platter and pour off all but 2 tablespoons of the fat.
- Add the onions and the peeled garlic.
- Reduce the heat to medium and saute, stirring often, until golden, about 10 minutes.
- Pour in the wine and stir to pick up any browned bits on the bottom of the casserole.
- Stir in the tomato paste and add the bay leaves and thyme.
- Increase the heat to high and bring to a boil.
- Cook rapidly, stirring often, until almost all the liquid has evaporated.
- At this point, if you're using a slow cooker, transfer the contents of the casserole into the slow cooker, set the cooker for time and temperature, add the chicken stock and the brisket, cover tightly with foil and then your cooker's lid, test for doneness with a fork (see step 20) and meanwhile continue to make the sauce (step 21).
- If not using a slow cooker, pour in the chicken stock and bring back to a boil.
- Reduce the heat to medium and add the brisket.
- Cover tightly with a piece of foil, then cover the pot with the lid.
- Transfer to the lower third of the oven and cook until a fork comes out easily when pierced, 3 to 4 hours.
- To make the Horseradish Sauce: mix the horseradish, vinegar, mayonnaise, chives, and lemon juice in a small bowl.
- Stir well to blend and season with salt and pepper.
- You should have about 1 cup -- keep refrigerated until ready to serve.
- Transfer the brisket from the casserole (or slow cooker) to a cutting surface and cover loosely with foil.
- Let rest for 15 minutes.
- Gently skim the surface of the liquid in the casserole with a spoon to remove as much fat as possible (or you can pour off [though a sieve] into a gravy separator, let it rest for 10-15 minutes and then pour off most of the fat; putting the separator and liquid into the freezer makes the separation happen even more quickly).
- Remove and discard the bay leaves.
- Thinly slice the brisket on an angle, cutting against the grain.
- Arrange the slices on a warmed serving platter or plate and spoon on some of the horseradish cream.
- Serve warm and enjoy the complements!
WINE-BRAISED BEEF BRISKET
This is yummy the day you make it, but is even more delicious the next day.
Provided by RickyBobby
Categories Main Dish Recipes Roast Recipes
Time 2h45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix thyme, salt, and black pepper in a small bowl and rub the mixture over both sides of brisket.
- Heat olive oil in a roasting pan over medium-high heat; place brisket in the hot oil and brown on both sides, 3 to 4 minutes per side. Remove brisket from pan and set aside.
- Place red onion slices into the hot roasting pan and cook and stir until onion is slightly softened, about 2 minutes. Stir in beef broth, tomato sauce, and wine.
- Place the brisket back into the roasting pan and cover pan with foil.
- Roast the brisket in the preheated oven for 1 hour; remove foil and baste brisket with pan juices. Place foil back over roasting pan and roast brisket until very tender and pan sauce has thickened, 1 1/2 to 2 more hours.
Nutrition Facts : Calories 326.8 calories, Carbohydrate 3.3 g, Cholesterol 69.1 mg, Fat 25.1 g, Fiber 0.7 g, Protein 18.4 g, SaturatedFat 9.4 g, Sodium 649 mg, Sugar 1.8 g
RED-WINE BRAISED BEEF BRISKET WITH HORSERADISH SAUCE AND AUNT RIFKA'S FLYING DISKS
My husband Bill has been telling me about his Aunt Rifka and her asbestos hands for as long as we've known each other. He claims there was no pot so hot she couldn't pick it up barehanded. (This amazing ability seems just slightly less amazing to me since I went to cooking school and developed some heat resistance of my own.) He also used to brag about his aunt's delicious flying disks. I always wondered just what they heck they were and decided to find out when I started on this book. Rifka Silverberg Mellen was actually Bill's great aunt - his mother's mother's older sister. She and Uncle Peter lived upstairs from Esther and her folks in Sheepshead Bay in Brooklyn, where the whole family flourished after fleeing Odessa in the first decade of the twentieth century. It turns out that Rifka's flying disks are nothing more exotic than matzo balls formed in silver-dollar-sized disks and served in brisket gravy instead of chicken soup. Contrary to the image called up by their Space Age sobriquet, flying disks are not exactly lighter than air. In truth, they are dense and heavy. It's more accurate (if considerably less glamorous) to call them sinkers, which is what Bill's Aunt Yetta called hers. Whatever. They're scrumptious.
Provided by Food Network
Categories main-dish
Time 6h25m
Yield 8 servings
Number Of Ingredients 23
Steps:
- To make the Brisket: preheat the oven to 325 degrees F.
- Fill a small saucepan with water, and bring to a boil over high heat. Add the garlic, bring back to a boil, and cook rapidly until slightly softened, about 1 minute. Use a slotted spoon to transfer the garlic to a bowl of ice water. Peel when cool enough to handle.
- Combine the flour, salt, and pepper in a large shallow dish or large platter. Add the brisket and turn to coat on all sides. Shake off the excess. Heat the oil in a large covered casserole or Dutch oven over medium-high heat until almost smoking. Add the brisket and cook, turning often, until well browned, about 6 to 8 minutes per side. Transfer to a plate or platter and pour off all but 2 tablespoons of the fat. Stir in the onions and the peeled garlic. Reduce the heat to medium and cook, stirring often, until golden, about 10 minutes. Pour in the wine and stir to pick up any browned bits on the bottom of the casserole. Stir in the tomato paste and add the bay leaves and thyme. Increase the heat to high and bring to a boil. Cook rapidly, stirring often, until almost all the liquid has evaporated. Pour in the stock and bring back to a boil. Reduce the heat to medium and add the brisket. Cover tightly with a piece of foil, then cover the pot with the lid. Transfer to the lower third of the oven and cook until a fork comes out easily when pierced, 3 to 4 hours.
- To make the Horseradish Sauce: mix the horseradish, vinegar, mayonnaise, chives, and lemon juice in a small bowl. Stir well to blend and season with salt and pepper. You should have about 1 cup. Keep refrigerated until ready to serve.
- To make the Disks: whisk the stock, eggs, and margarine together in a small bowl. Stir in the salt and matzo meal to form a soft dough. Cover with plastic wrap and refrigerate until well-chilled, about 1 hour. Bring a large pot of salted water to a boil over high heat. Working with 1 tablespoon of dough at a time, use wet hands to form the dough into disks about 1 1/2 inches wide and 1/2-inch thick. You should have about 18 disks. Drop them into the boiling water and reduce the heat to medium-low. Cover and simmer until the disks are puffy and cooked through, 30 to 35 minutes.
- Transfer the brisket from the casserole to a cutting surface and cover loosely with foil. Let rest for 15 minutes. Gently skim the surface of the liquid in the casserole with a spoon to remove as much fat as possible. Remove and discard the bay leaves. Add the disks to the cooking liquid and cook on top of the stove over medium heat, covered, until they've turned dark and absorbed some of the sauce, about 10 minutes.
- Thinly slice the brisket on an angle, cutting against the grain. Arrange the slices on a warmed serving platter or plate and spoon on some of the horseradish cream. Place the disks on the side and ladle on the pan gravy. Serve warm.
Tips:
- Use a Dutch oven or other heavy-bottomed pot for braising the brisket. This will help to evenly distribute the heat and prevent the brisket from burning.
- Sear the brisket in a hot pan before braising it. This will help to develop a rich, flavorful crust on the outside of the brisket.
- Use a flavorful braising liquid. This could include beef broth, red wine, beer, or even apple cider. The liquid should be enough to cover the brisket by about two inches.
- Add vegetables and herbs to the braising liquid for extra flavor. Some good options include carrots, onions, celery, garlic, thyme, and rosemary.
- Cook the brisket on low heat for several hours, or until it is fall-apart tender. The cooking time will vary depending on the size and thickness of the brisket.
- Serve the brisket with mashed potatoes, roasted vegetables, or rice. You can also shred the brisket and use it in tacos, sandwiches, or soups.
Conclusion:
Braised beef brisket is a delicious and versatile dish that is perfect for a special occasion or a casual weeknight meal. With a little time and effort, you can create a fall-apart tender brisket that is sure to impress your family and friends. So next time you're looking for a hearty and flavorful meal, give braised beef brisket a try. You won't be disappointed.
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