Red Wine-Braised Beef Brisket

Red Wine-Braised Beef Brisket

Make Red-Wine Braised Beef Brisket effortlessly with this easy recipe! The brisket is first seasoned to perfection, pan-seared on both sides, then slowly braised in an herbaceous wine mixture until it is fully cooked and fork-tender!

5 from 9 votes

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Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 4

Total Time: 4 10

Servings: people

Calories: 914kcal

Author: Capri Lilly

Ingredients

2.5-3 lbs Beef Brisket, at least 1.5 inches thick
2 tbsp Cooking Oil
2 Large Heads of Garlic, cut crosswise
1 Medium Onion, chopped
3 Celery Stalks, chopped
3 Carrots, chopped
2 Jalapenos, chopped (optional)
2 tsp Sea Salt
2 tsp Freshly Ground Pepper
1 tsp Smoked Paprika
1 750 ml Dry Red Wine (like Cabernet Sauvignon)
3 cups Beef Broth
3 tbsp Tomato Paste
4 Sprigs Rosemary
3 Sprigs Thyme
1 cup Parsley

To Thicken The Sauce

3 tbsp Water
2 tbsp Cornstarch

Instructions

Brown The Brisket
Season the brisket generously on both sides with salt and pepper. Add the cooking oil to the Dutch Oven over medium-high heat. Pan sear both sides, starting with the fat side up.
Cook The Vegetables
Set the brisket aside. Add the onions and saute for 2-3 minutes. Then add the garlic, celery, carrots, and jalapenos. Saute for 5 minutes.
Prepare the braising liquid
Pour in the wine, reduce the heat to medium-low, and simmer until the wine reduces by half.
Preheat the oven to 325°F
Braise
Add in beef broth, tomato paste, fresh herbs, and brisket. Cover and cook in the oven for 3-4 hours, or until fork-tender and the internal temperature of 180°F- 200°F.
Rest, then slice
Transfer the brisket to a serving tray. Cover with foil and let it rest for 10 minutes. When ready to serve, slice against the grain.
Make The Sauce
Strain the braising liquid to remove the cooked vegetables, herbs, and aromatics. Pour the sauce in a small saucepan over low heat. Stir in a mixture of cornstarch and water to thicken the sauce.

Notes

Key Tips:

Make sure your brisket is room temperature before pan searing. Set it on the counter at least 30 minutes before you are ready to prepare it to allow the brisket to come to room temperature. This helps the brisket cook evenly and guarantees the best texture.
When braising the brisket, the liquid should only cover 2/3rds of the meat. This is essential to properly braise your brisket.
Make sure the lid is tight and secure during the braising process.
Use the leftover liquid to make a roux (sauce) for the brisket. Simply strain the sauce and thicken it using cornstarch

Nutrition