Braised Beef Brisket with Red Wine
85% authentic · French / European
A rich and flavorful braised beef brisket, slow-cooked in a savory red wine sauce with aromatic vegetables. This method results in incredibly tender meat infused with deep, complex flavors, perfect for a comforting meal.
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Ingredients
- Beef Brisket3-4 lbs
- Olive oil2 tbsp
- Yellow onions2 large, chopped
- Carrots3 medium, chopped
- Celery stalks2, chopped
- Garlic cloves4, minced
- Tomato paste2 tbsp
- Dry red wine2 cups
- Beef broth4 cups
- Bay leaves2
- Fresh thyme sprigs4
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat oven to 325°F (160°C). Season brisket generously with salt and pepper.
- 2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear brisket on all sides until deeply browned. Remove brisket and set aside.
- 3
Add onions, carrots, and celery to the pot. Cook until softened, about 8-10 minutes.
- 4
Stir in minced garlic and tomato paste, cook for 1 minute until fragrant.
- 5
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes.
- 6
Return the brisket to the pot. Add beef broth, bay leaves, and thyme. The liquid should come about halfway up the sides of the brisket.
- 7
Bring the liquid to a simmer, then cover the pot tightly and transfer to the preheated oven.
- 8
Braise for 3-4 hours, or until the brisket is fork-tender. Check periodically and add more broth if needed.
- 9
Remove brisket from the pot and let it rest for 15 minutes before slicing.
- 10
Skim fat from the braising liquid. If desired, thicken the sauce by simmering it on the stovetop.
- 11
Slice the brisket against the grain and serve with the red wine sauce.
