Red Wine Braised Brisket

 

I had picked up a Brisket of Beef prior to Christmas and popped it into the freezer.  I decided to cook it the other day. I had originally planned to do sort of a BBQ type of recipe such as this one, but in the end, I decided against that.

I remembered a recipe that I had in my Big Blue Binder for braised short ribs that was delicious. It was a recipe shared with me about 50 years ago by an older friend that lived in Olds, Alberta. Her name was Cathy, and she ran a small cafe.  Her recipes were always delicious.

I decided to cut my brisket into largish chunks and oven braise them as per Cathy's recipe, with excellent results I might add! 

 

 

I often think back to the fine ladies through the years that have had such a positive influence on my cooking skills.  Women like Cathy and her mom. My sister and I were just talking about this the other day. We were both blessed to have had some really talented and special mentors in the kitchen.

Our mother was not somebody who wanted anyone helping her out in the kitchen.  Anything we learned from her we had to learn from a distance and by asking questions. I wish it had been different, but that is just the way it was. Mom could not abide anyone dirtying up her hob or her oven. It drove her bananas.  We could never clean it good enough for her and she hated cleaning up behind people. True fact, nothing in mom's kitchen was ever "seared!"

I really have to give a lot of credit to a number of women (friends/relatives, etc.) through the years that were very forthcoming in sharing their recipes, talents and skills with me.  They truly helped to make me the good cook that I am!! It was the same with my sister. We were both blessed thus.

Anyways, I applied Cathy's method for cooking short ribs to this brisket and it turned out gorgeous! I hope that you will be inspired to want to give it a go!

 

WHAT YOU NEED TO MAKE RED WINE BRAISED BRISKET

Other than the wine you will probably have everything you need to throw this simple dish together.

• 2 1/2 pounds (1kg) beef brisket, trimmed and cut into large cubes (about 2 -3 inches square)
• salt and black pepper to taste
• 1 TBS light olive oil
• 1 medium onion, peeled and finely chopped
• 1 large carrot, peeled and finely chopped
• 1 stalk celery, trimmed and finely chopped
• 2 cloves garlic, peeled and minced
• 1 TBS tomato paste (tomato puree)
• 1 1/4 cup (300ml) red wine
• 1 1/2 cup (360ml) beef stock
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 bay leaf
• 1 TBS Worcestershire sauce
• 1 TBS good balsamic vinegar

 

The original recipe used beef short ribs.  Brisket is a meat with very similar qualities, both texture wise and taste, but without the bone. I have never had a problem using the two interchangeably. I had bought a slab of brisket at the Sobeys and had originally planned to roast it, but when the time came decided to cut it into smaller chunks and oven braise it.

Everything is pretty self explanatory. You may not have any wine, or you may not want to buy wine, maybe you don't want to use wine.  Here are some options for what you can use in its place.

THE BEST SUBSTITUTE FOR RED WINE

Consider replacing one-for-one with one of the following:

 Alcohol-free red wine 

Beef broth 

Chicken broth 

Red wine vinegar (use ½ vinegar and ½ water for similar flavor results) 

Cranberry juice

Pomegranate juice

 

HOW TO MAKE RED WINE BRAISED BRISKET

This really is a very simple entree to make. Don't stint on browning the meat.  This gives incredibly flavor to the gravy, as does sautéing the veggies. Both are steps I would not leave out!

You will need an oven-proof Dutch oven. Preheat your oven to 325*F/165*C/gas mark 3.

The pan I used for this was a 3QT (3 liter) Cast Iron Dutch Oven by Martha Stewart that I bought on Amazon. This is the perfect size for me, a singleton living on her own. It is large enough so that if I want to make a slightly larger pot of soup I can, but not so large that I find myself with tons of leftovers.  It works really well in smaller sized recipes such as this one and it cleans up very easily.

 

Heat the oil in the Dutch oven over medium high heat. Season the pieces of brisket all over with salt and black pepper. Sear on both sides in the Dutch oven. Remove to a plate.

Add the vegetables to the pan. Sauté over medium low, stirring occasionally, until they begin to soften. Add the minced garlic and the tomato paste. Cook for several minutes longer.

Pour in the red wine. Bring to a simmer, scraping up any brown bits from the bottom of the pan. Add the beef stock, herbs, balsamic vinegar and Worcestershire Sauce, combining everything well together.

 

Return the pieces of beef to the pan, along with their juices, nestling them down into the liquid. Cover tightly.

Oven braise, covered for 2 hours. Uncover and braise for an additional half hour until the meat is tender and the juices have reduced.

Skim any fat from the pan and discard.  Serve the meat with that delicious sauce spooned over top.

 

This was exceptionally delicious.  The meat was falling apart, and that gravy was stupendous. I did think of pureeing the vegetables in it, but then I decided to leave it just as is for interest and texture.

I did skim off all of the fat.  First with a ladle and then with some paper towels. 

Served with some mashed potatoes and green beans on the side this made for a really beautiful dinner!  I really enjoyed it. Rice would also go, but I am a potatoes gal and so I made a quick pot of mash. Delicious!

 

I love beef brisket in any way shape or form, but it is especially delicious when braised until it is tender and falling apart.  Here are two other delicious ways to cook it that are sure to be enjoyed!  

SLOW BRAISED BRISKET SANDWICHES - Melt in the mouth pieces of tender and juicy brisket, with a flavor-filled au jus, served tucked into some crisp fresh baguettes with some quick pickled red onions. Altogether this is one very tasty sandwich! mmm Now I am hungry!

BRAISED BRISKET WITH STOUT AND ONIONS - Brisket is one of my favorite cuts of beef and is beautiful when prepared this way. Cubes of brisket are floured and browned and then braised in a delicious mix of stout and onions, until it is beautifully tender. The juices make the most delicious gravy!

Yield: 4 servings

Author: Marie Rayner

Red Wine Braised Brisket

Prep time: 30 MinCook time: 2 H & 30 MTotal time: 3 Hour

This oven braised stew is a hearty and delicious comfort food meal, featuring large chunks of beef brisket cooked in a rich, savory red wine sauce that is fabulous spooned over mashed potatoes.

Ingredients

• 2 1/2 pounds (1kg) beef brisket, trimmed and cut into large cubes (about 2 -3 inches square)
• salt and black pepper to taste
• 1 TBS light olive oil
• 1 medium onion, peeled and finely chopped
• 1 large carrot, peeled and finely chopped
• 1 stalk celery, trimmed and finely chopped
• 2 cloves garlic, peeled and minced
• 1 TBS tomato paste (tomato puree)
• 1 1/4 cup (300ml) red wine
• 1 1/2 cup (360ml) beef stock
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 bay leaf
• 1 TBS Worcestershire sauce
• 1 TBS good balsamic vinegar

Instructions

1. You will need an oven-proof Dutch oven. Preheat your oven to 325*F/165*C/gas mark 3.
2. Heat the oil in the Dutch oven over medium high heat. Season the pieces of brisket all over with salt and black pepper. Sear on both sides in the Dutch oven. Remove to a plate.
3. Add the vegetables to the pan. Sauté over medium low, stirring occasionally, until they begin to soften. Add the minced garlic and the tomato paste. Cook for several minutes longer.
4. Pour in the red wine. Bring to a simmer, scraping up any brown bits from the bottom of the pan. Add the beef stock, herbs, balsamic vinegar and Worcestershire Sauce, combining everything well together.
5. Return the pieces of beef to the pan, along with their juices, nestling them down into the liquid. Cover tightly.
6. Oven braise, covered for 2 hours. Uncover and braise for an additional half hour until the meat is tender and the juices have reduced.
7. Skim any fat from the pan and discard.
8. Serve the meat with that delicious sauce spooned over top.

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