Wine Braised Brisket Recipes

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WINE-BRAISED BEEF BRISKET



Wine-Braised Beef Brisket image

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

1 teaspoon dried thyme
1 teaspoon salt
¼ teaspoon ground black pepper
1 (3 pound) beef brisket
1 tablespoon olive oil
1 red onion, sliced
1 (14.5 ounce) can beef broth
1 (8 ounce) can tomato sauce
½ cup red wine

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

WINE-BRAISED BRISKET



Wine-Braised Brisket image

When brisket is braised, it becomes extraordinarily juicy and tender. For a springtime spin on the classic recipe, we used a dry white wine instead of the usual heavier red.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Brisket Recipes

Time 3h45m

Number Of Ingredients 14

1 "first cut" beef brisket (5 pounds), fat trimmed to 1/4 inch thick
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
6 shallots, peeled and halved
5 cloves garlic, peeled
1/4 cup potato starch
1 1/2 cups dry white wine, such as Sauvignon Blanc
4 cups low-sodium chicken broth
1/4 cup grainy mustard
3 long strips lemon zest, plus 2 tablespoons fresh lemon juice
6 sprigs thyme
1 1/2 pounds baby Yukon Gold potatoes, scrubbed clean
4 medium carrots, peeled and cut into 3-inch pieces
1 small turnip, peeled and cut into 4 wedges

Steps:

  • Preheat oven to 300 degrees. Generously season brisket with salt and pepper. Heat 2 tablespoons oil in a large Dutch oven over medium-high. Sear brisket until browned, 4 to 5 minutes a side; transfer to a plate. Drain fat from pot and discard. Reduce heat to medium; add remaining 2 tablespoons oil, shallots, garlic, and potato starch and cook, stirring, 2 minutes. Stir in wine, scraping up any browned bits from bottom of pot. Add broth, mustard, zest, and thyme; bring to a boil. Add meat and any accumulated juices. Cover and transfer to oven; cook 2 hours, 15 minutes.
  • Flip meat over; add vegetables. Cover and continue to cook until everything is very tender, about 45 minutes. (If you're saving it for the next day, let cool, then cover and refrigerate overnight. Reheat, covered, in a 350 degrees oven until warmed through, about 40 minutes.)
  • Transfer vegetables to a platter and meat to a cutting board; season with salt. Skim fat from liquid in pot. Stir in lemon juice; season with salt and pepper. Slice brisket against the grain and serve, with vegetables and sauce.

WINE-BRAISED BRISKET



Wine-Braised Brisket image

Beef braised with porcini and red wine is classically Italian, but here's a Jewish twist: adding sweet, caramelized onions. Portland, Oregon chef Jenn Louis says this combo packs a flavorful umami punch for a brisket that'll be the star of your holiday meal.

Provided by Jenn Louis

Categories     main-dish

Time 3h30m

Yield 8 servings

Number Of Ingredients 13

2 ounces dried porcini mushrooms
1 1/2 cups boiling water
1 large yellow onion
2 cloves garlic
4 pounds brisket, trimmed of most fat
Kosher salt
Freshly ground black pepper
5 tablespoons olive oil, divided
1 sprig rosemary, about 3 inches
3 bay leaves
1/2 cup tomato paste
1 cup red wine
4 cups chicken stock, or beef stock

Steps:

  • Porcini: Preheat oven to 325 degrees F. Place the mushrooms in a small bowl and cover with boiling water. Let sit until rehydrated, 10-15 minutes. Meanwhile, line a strainer with cheesecloth and place over a bowl. Gently squeeze the liquid from the rehydrated mushrooms with your hands and set the mushrooms aside. Pour soaking liquid through the cloth-lined strainer into the bowl. (The cloth will filter out any dirt and sediment from the mushrooms.) Set the soaking liquid aside.
  • Vegetables: Cut onions into a large dice. Smash garlic, releasing the peel, then roughly chop; roughly chop mushrooms. Set aside.
  • Brisket: In a large skillet, heat 4 tablespoons of oil over medium-high heat. Season brisket with salt and pepper on both sides. Sear brisket, fat side down, until golden brown, 5-10 minutes. Flip over and sear the other side, about 5 more minutes. Transfer to a roasting pan.
  • Braising liquid: Add another tablespoon of oil to the skillet, lower heat to medium, and add onions, garlic, mushrooms, rosemary, and bay leaves. Stir in a pinch of salt and sauté until onions are translucent, 8-10 minutes. Add tomato paste, and stir constantly until caramelized, 2-3 minutes. Add red wine and bring to a simmer; cook until the liquid has nearly evaporated, 5-6 minutes. Add reserved porcini soaking liquid and chicken stock. Raise heat to medium-high and bring back to a simmer. Season to taste with salt and pepper.
  • Pour hot liquid over brisket and cover with foil. Braise in oven for 2-2½ hours, flipping the brisket once halfway through cooking. After 2½ hours, raise heat to 350 degrees F, remove foil, and continue cooking to brown, 30 minutes. Brisket should be very tender when pierced with a skewer.
  • Assembly: Remove from oven and allow to cool slightly in braising liquid. Remove to a cutting board and thinly slice across the grain. Pour braising liquid over the meat before serving.

THE ULTIMATE BRAISED BRISKET



The Ultimate Braised Brisket image

Provided by Tyler Florence

Categories     main-dish

Time 3h30m

Yield 6 servings

Number Of Ingredients 14

1 (4 pound) beef brisket, first-cut
Extra-virgin olive oil
1 tablespoon kosher salt, plus more for seasoning
Coarsely ground black pepper
3 large carrots, cut into chunks
1 onion, halved
2 celery stalks, cut into chunks
1 head garlic, cut in 1/2
1 (28-ounce) can whole tomatoes, hand-crushed (recommended: San Marzano)
3/4 bottle dry red wine
1 bay leaves
1/4 bunch fresh thyme, leaves only
4 sprigs fresh rosemary, leaves only
1 handful fresh flat-leaf parsley

Steps:

  • Preheat the oven to 325 degrees F.
  • Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.
  • Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.
  • Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.
  • Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.

WINE-BRAISED BRISKET OF BEEF WITH CARAMELIZED PEARL ONIONS AND D



Wine-Braised Brisket of Beef With Caramelized Pearl Onions and D image

This recipe is from chef Wolfgang Puck. For more on Puck's ultimate Oscar party, click here. Braising is a great way to coax tenderness from tough cuts of meat. The term applies when the main ingredient is a relatively large cut and the amount of liquid is relatively small. The moist, gentle heat gradually breaks down the meat to melting softness while releasing the big flavor that hardworking muscles develop. Beef brisket is one of my favorite candidates. The cut comes from just under the first five ribs, behind the foreshank. Large and stringy, brisket is usually sold cut into halves, one relatively square and the other tapering to a point. Both are delicious, but the point cut, as it is known, has more flavor because it is slightly fattier. Here I braise the meat in a combination of beef broth and red wine, with aromatic root vegetables and dried apricots, a popular Eastern European flourish. I have estimated prep time, but I did not include 2 hours in frige.

Provided by personalchef

Categories     Roast Beef

Time 4h

Yield 20 serving(s)

Number Of Ingredients 20

5 lbs beef brisket
2 tablespoons kosher salt
1 tablespoon fresh ground black pepper
1 (750 ml) bottle red wine
all-purpose flour
6 tablespoons vegetable oil
10 garlic cloves, peeled and smashed
6 large shallots, peeled and thinly sliced
2 medium carrots, peeled, cut into 1-inch chunks
2 celery ribs, cut into 1-inch chunks
1 medium leek, white part only, cut into 1-inch chunks
1 cup dried apricot
6 sprigs fresh flat-leaf parsley
2 sprigs fresh thyme
2 bay leaves
2 tablespoons tomato paste
2 quarts homemade beef stock or 2 quarts good-quality canned beef broth
1/4 cup homemade beef stock or 1/4 cup good-quality canned beef broth
1 cup white pearl onion
minced fresh parsley, for garnish

Steps:

  • Season the brisket evenly on both sides with salt and pepper. Cover and refrigerate for 2 hours. Meanwhile, in a medium saucepan, bring the wine to a boil and continue boiling until it reduces to half its original volume, 15 to 20 minutes.
  • Preheat the oven to 350°F Evenly sprinkle the brisket all over with flour, shaking off excess. Heat a heavy Dutch oven over high heat. Add 2 tablespoons of the oil. When it is almost smoking, turn the heat to medium-high, carefully add the brisket, and sear until well browned, about 5 minutes per side. Transfer the brisket to a platter. Pour off the fat from the Dutch oven and add another 2 tablespoons of oil. Add the garlic, shallots, carrots, celery, and leek, and sauté until glossy and lightly browned, about 5 minutes. Add half of the apricots and all the parsley, thyme, bay leaves, and tomato paste, and continue to cook 1 minute more.
  • Return the browned brisket to the Dutch oven and add the reduced wine and 2 quarts stock or broth. If the brisket is not completely covered with liquid, add enough extra stock, broth, or water to cover. Bring the liquid to a simmer. Cover the pot and carefully place it in the oven. Cook until the brisket is fork-tender, 2 to 2 1/2 hours. Meanwhile, blanch and peel the onions as instructed in the tips (see below), leaving them whole. Cut the remaining apricots into 1/4-inch strips.
  • In a small sauté pan, heat the remaining 2 tablespoons oil over medium-high heat and sauté the pearl onions until lightly golden, 5 to 7 minutes. Add the apricot strips and pour in the remaining 1/4 cup stock or broth, stirring and scraping with a wooden spoon to deglaze the pan deposits. Reduce the heat and simmer gently until tender, about 5 minutes. Cover and keep warm.
  • When the meat is done, carefully transfer it to a heated platter, cover with aluminum foil, and keep warm. Boil the liquid in the Dutch oven until it thickens and reduces to about 1 quart, 15 to 20 minutes. Pour it through a fine-mesh strainer into a bowl, taste, and adjust the seasonings if necessary with more salt and pepper.
  • To serve, use a sharp knife to cut the brisket across the grain into 1/4-inch slices. Arrange the slices on heated serving plates or on a heated platter, spoon half the sauce over it, and garnish with the pearl onions and apricots. Sprinkle with minced parsley and pass the remaining sauce on the side.
  • Wolfgang's Easy Tips:.
  • • If you can't find a 5-pound brisket at your supermarket, cook 2 smaller pieces.
  • • While the meat braises, keep the heat gentle since boiling tightens rather than relaxes the meat's fibers. Check the liquid in the cooking vessel and if it's bubbling more than slightly, turn down the heat. The results should be so tender that you can pull the meat apart with a fork.
  • • To prepare the pearl onions, bring a saucepan of water to a boil. Add the pearl onions and blanch them for 30 seconds. Drain and immediately immerse them in a bowl of ice and water. Cut the very ends off at the stem ends, peel the onions, and leave them whole.
  • • For neater slices, you could let the brisket cool before cutting it across the grain. Reheat the slices in the sauce. That makes brisket an ideal dish to prepare ahead. Just cook and slice it the day before, and reheat it in the oven in its sauce for about half an hour at 300°F before serving.

Nutrition Facts : Calories 461.7, Fat 34.5, SaturatedFat 12.8, Cholesterol 82.8, Sodium 1119.9, Carbohydrate 9.2, Fiber 1.1, Sugar 4.8, Protein 21.2

WINE AND BROTH BRAISED BRISKET ( CROCK POT)



Wine and Broth Braised Brisket ( Crock Pot) image

This is a fabulous recipe for one of my all-time favorite meals! It's easy and slow-cooked to perfection. If you're not into heat, leave out the red pepper flakes.I encourage you to use the wine, white or red, but if you prefer not to use it, just use more stock or broth. This makes wonderful shredded beef that you can use for so many great meals Note If you prefer to use the oven to prepare this meal, you can place the brisket in a large baking dish, place your ingredients in, and cover with a lid or foil. Bake it at 300° to 325° for about 3 hours. Take the lid or foil off and bake another 30 minutes.

Provided by FLUFFSTER

Categories     Meat

Time 8h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

5 -6 lbs beef brisket
3 fresh garlic cloves, cut in half
1 tablespoon salt
1 teaspoon fresh ground black pepper
1 large onion, sliced
1/2 teaspoon red pepper flakes (to taste)
2 cups wine (red or white)
2 cups beef stock (can use broth)
1 cup balsamic vinegar
1 bay leaf (optional)

Steps:

  • Put 6 slits in the brisket, and place the cut garlic into the slits. Sprinkle the salt and pepper all over the brisket. Place the rest of the ingredients over the brisket, place the lid on and cook on low for 8 to 10 hours.

Nutrition Facts : Calories 1061.8, Fat 42.2, SaturatedFat 14.8, Cholesterol 351.5, Sodium 2661.1, Carbohydrate 18.9, Fiber 0.9, Sugar 12.1, Protein 119.9

WINE-BRAISED BRISKET OF BEEF WITH CARAMELIZED PEARL ONIONS AND DRIED APRICOTS



Wine-Braised Brisket of Beef with Caramelized Pearl Onions and Dried Apricots image

Provided by Wolfgang Puck

Categories     Beef     Fruit     Onion     Braise     Super Bowl     Oscars     Apricot     Brisket     Leek     Red Wine     Fall     Winter     Thyme

Yield Makes 8 servings

Number Of Ingredients 19

5 pounds beef brisket
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 bottle red wine
All-purpose flour
6 tablespoons vegetable oil
10 garlic cloves, peeled and smashed
6 large shallots, peeled and thinly sliced
2 medium carrots, peeled, cut into 1-inch chunks
2 celery stalks, cut into 1-inch chunks
1 medium leek, white part only, cut into 1-inch chunks
1 cup dried apricots
6 sprigs fresh flat-leaf parsley
2 sprigs fresh thyme
2 bay leaves
2 tablespoons tomato paste
2 quarts plus 1/4 cup homemade beef stock or good-quality canned beef broth
1 cup pearl onions
Minced parsley, for garnish

Steps:

  • 1. Season the brisket evenly on both sides with salt and pepper. Cover and refrigerate for 2 hours. Meanwhile, in a medium saucepan, bring the wine to a boil and continue boiling until it reduces to half its original volume, 15 to 20 minutes.
  • 2. Preheat the oven to 350° F. Evenly sprinkle the brisket all over with flour, shaking off excess. Heat a heavy Dutch oven over high heat. Add 2 tablespoons of the oil. When it is almost smoking, turn the heat to medium-high, carefully add the brisket, and sear until well browned, about 5 minutes per side. Transfer the brisket to a platter. Pour off the fat from the Dutch oven and add another 2 tablespoons of oil. Add the garlic, shallots, carrots, celery, and leek, and sauté until glossy and lightly browned, about 5 minutes. Add half of the apricots and all the parsley, thyme, bay leaves, and tomato paste, and continue to cook 1 minute more.
  • 3. Return the browned brisket to the Dutch oven and add the reduced wine and 2 quarts stock or broth. If the brisket is not completely covered with liquid, add enough extra stock, broth, or water to cover. Bring the liquid to a simmer. Cover the pot and carefully place it in the oven. Cook until the brisket is fork-tender, 2 to 2 1/2 hours. Meanwhile, blanch and peel the onions as instructed in the tips (see below), leaving them whole. Cut the remaining apricots into 1/4-inch strips.
  • 4. In a small sauté pan, heat the remaining 2 tablespoons oil over medium-high heat and sauté the pearl onions until lightly golden, 5 to 7 minutes. Add the apricot strips and pour in the remaining 1/4 cup stock or broth, stirring and scraping with a wooden spoon to deglaze the pan deposits. Reduce the heat and simmer gently until tender, about 5 minutes. Cover and keep warm.
  • 5. When the meat is done, carefully transfer it to a heated platter, cover with aluminum foil, and keep warm. Boil the liquid in the Dutch oven until it thickens and reduces to about 1 quart, 15 to 20 minutes. Pour it through a fine-mesh strainer into a bowl, taste, and adjust the seasonings if necessary with more salt and pepper.
  • 6. To serve, use a sharp knife to cut the brisket across the grain into 1/4-inch slices. Arrange the slices on heated serving plates or on a heated platter, spoon half the sauce over it, and garnish with the pearl onions and apricots. Sprinkle with minced parsley and pass the remaining sauce on the side.

RED WINE BRAISED BEEF BRISKET



Red Wine Braised Beef Brisket image

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

2 tablespoons plus 2 teaspoons extra-virgin olive oil
3 1/2 pounds beef brisket, cut into 3-inch pieces
Coarse salt and ground pepper
8 shallots, halved
6 garlic cloves, smashed and peeled
3 cups dry red wine

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

WINE-BRAISED BRISKET WITH TART CHERRIES



Wine-Braised Brisket with Tart Cherries image

Beef brisket is the centerpiece of many Jewish holiday meals, particularly at Passover, and every family has their favorite way of preparing it. There are countless recipes out there, but how many do you need besides your grandmother's? At least one more: This one! Why? Because the meat is slowly braised in Pinot Noir, and the cherry notes in the wine pair brilliantly with dried tart cherries, which plump up with winey beef juices to become little mini-pouches of flavor on their own. Add to that a bit of star anise, which perfumes the brisket and your home with an exotic and enticing hint of licorice. Season the mixture with the sweet-and-sour agrodolce dance of brown sugar and balsamic vinegar, and you have a brisket that is at once counterintuitively familiar and wonderfully different. Like all braised meats, brisket improves in flavor, and slices more easily, if made a day ahead and chilled (see Cooks' Notes). Editor's Note: This recipe is part of Gourmet's Modern Menu for Passover. Menu also includes Quinoa and Asparagus Salad with Mimosa Vinaigrette and Amaretto Olive Oil Cake.

Provided by Melissa Roberts

Categories     Wine     Beef     Braise     Passover     Dinner     Cherry     Meat     Brisket     Carrot     Kosher     Kosher for Passover     Shallot     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 16

1/4 cup matzoh cake meal (see Cooks' notes)
Kosher or fine salt
Freshly ground black pepper
1 (6- to 6 1/2-pound) first- or second-cut beef brisket
3 to 4 tablespoons vegetable oil
16 medium shallots (about 1 pound); peeled, leaving root ends intact
3 large garlic cloves, finely chopped
2 cups Pinot Noir
2 cups chicken stock or reduced-sodium chicken broth
1 1/2 cups (8 ounces) dried tart cherries
2/3 cup packed dark brown sugar
2/3 cup balsamic vinegar
2 whole star anise (see Cooks' notes)
2 pounds young, slim carrots in bunches (not pre-cut variety), peeled
Special Equipment
A nonreactive large, heavy-bottomed roasting pan

Steps:

  • Heat oven to 350°F with rack in middle.
  • Whisk together matzoh meal with 1 tablespoon kosher salt (2 teaspoons fine) and 1/2 teaspoon pepper. Pat brisket dry and dredge in matzoh mixture, shaking off excess.
  • Set roasting pan across 2 burners and in it heat 3 tablespoons oil over medium-high heat until oil shimmers. Brown brisket (fat side down first if using first cut) on both sides, 3 to 5 minutes per side. Transfer to a large platter or rimmed baking sheet.
  • If necessary, add remaining tablespoon oil, then reduce heat to medium, and cook shallots, turning occasionally, until they begin to brown, about 2 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.
  • Add wine and boil until liquid is reduced by half, then stir in chicken stock, cherries, sugar, balsamic vinegar, star anise, and 1 teaspoon kosher salt (1/2 teaspoon fine salt). Bring to a simmer and return brisket, fat side up, to pan. Cover pan tightly with heavy-duty foil or a double layer of regular foil, and braise in oven for 2 hours.
  • Meanwhile, blanch carrots in a 3-quart pot of well-salted boiling water. Drain and transfer to a bowl of ice water to stop cooking. Drain again and pat dry.
  • Add carrots to roasting pan (after meat has braised for 2 hours), then cover again tightly with foil, and continue to braise in oven, until meat is fork-tender, 1 to 1 1/2 hours more.
  • If serving soon, transfer meat to a cutting board and let it rest, loosely covered, 15 minutes, then slice meat across the grain. Skim off any excess fat from surface of sauce, then discard star anise, and season to taste with salt. Reheat sauce, then return sliced meat to sauce to reheat before serving. Serve meat with sauce and carrots on a large deep platter. (If making brisket ahead, see Cooks' Notes.)

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2016-09-16 Preheat the oven to 275°. Strain the marinade, discarding the solids. Pat the brisket dry. In a large enameled cast-iron casserole, heat the oil.
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Total Time 4 hrs 30 mins
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  • Return the brisket to the casserole and add the raisins, bay leaf, thyme and the strained marinade. Season with salt and pepper and bring to a simmer. Cover and braise in the oven for about 3 hours, until the meat is very tender; turn the brisket halfway through cooking.
  • Carefully transfer the brisket to a plate; cover and keep warm. Strain the cooking liquid into a heatproof measuring cup, pressing down on the solids. Wipe out the casserole and add the cooking liquid and chicken stock. Boil over moderately high heat until reduced by half, about 20 minutes. Season the sauce with salt and pepper. Thinly slice the brisket across the grain and garnish with the chopped apple. Serve with the sauce and Pretzel Dumplings.


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From thedefineddish.com


BEST RED WINE BRAISED BRISKET RECIPE - SLOW ROASTED, …
2020-09-10 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 …
From savoryexperiments.com


WINE-BRAISED BEEF BRISKET RECIPE | EATINGWELL
Directions. Instructions Checklist. Step 1. Trim fat from brisket. If necessary, cut beef to fit a 5- to 6-quart slow cooker (see Tip). Place carrots and onion in cooker. Top with brisket. In a medium bowl stir together wine, tomato paste, tapioca, Worcestershire sauce, chili powder, liquid smoke (if using), garlic powder, and salt; pour over ...
From eatingwell.com


RED WINE-BRAISED BRISKET RECIPE | BON APPéTIT
2015-03-09 Step 2. Place onions, celery, garlic, thyme, bay leaves, tomatoes, tomato paste, and wine in pot and stir to combine; season with salt and …
From bonappetit.com


CLASSIC RED WINE BRAISED BRISKET | IMPERIAL SUGAR
Make sure to scrape up any pieces stuck on the bottom. 3. Then add in tomato paste and cook while stirring until browned. 4. Add brisket back in. Then pour over red wine, light brown sugar, red wine vinegar and chicken stock. Meat should not be fully covered. Bring to a simmer, then cover and lower to medium low. 5.
From imperialsugar.com


WINE-BRAISED BRISKET | RACHAEL RAY IN SEASON
Directions. Preheat the oven to 325°. In a large bowl, whisk the first 4 ingredients. Season the briskets with salt and pepper. In a large Dutch oven or pot, heat the oil over medium-high. Working with one brisket at a time, cook until browned, 5 to …
From rachaelraymag.com


BRAISED BEEF BRISKET RECIPE - MYGOURMETCONNECTION
2021-12-02 Preheat the oven to 300°F. Season the brisket on both sides with salt, onion powder, and a few grinds of black pepper. Preheat a heavy braising pan (see notes) over medium-high heat and coat the bottom with oil. Sear the brisket until browned, about 4 minutes per side. Transfer to a plate and set aside.
From mygourmetconnection.com


WINE-BRAISED BRISKET WITH ONIONS | BETTER HOMES & GARDENS
Instructions Checklist. Step 1. One night before cooking the brisket, pat the brisket dry with paper towels. Sprinkle meat with the 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer to a nonreactive 6- to 8-quart Dutch oven; add wine, beef broth, onions, thyme, bay leaf, and garlic. Cover tightly with a lid and refrigerate overnight.
From bhg.com


RED WINE-BRAISED BRISKET WITH CARAMELIZED ONIONS RECIPE
Cook over medium heat, stirring often, 25 minutes or until onions are soft and caramelized. Stir in wine, 1 tsp. rosemary, and brisket. Top with cipollini onions; cover. Step 3. Bake at 350° for 4 hours or until brisket is tender. Remove from oven, and let stand, covered, 30 minutes.
From myrecipes.com


COOKING WITH WINE: WINE-BRAISED BRISKET - SECCO WINE CLUB
Without scraping the pot at all, add your thinly sliced onions, chopped celery, smashed garlic, thyme, bay leaves, tomatoes, tomato paste, and wine to the pot. Add salt and pepper to taste and stir the ingredients. With the fatty side of your brisket on top, place it …
From seccowineclub.com


WINE-BRAISED FRIDAY NIGHT BRISKET RECIPE | JAMES BEARD FOUNDATION
Add the Port, red wine and stock. Cover with a round of parchment directly on top of brisket. Cover tightly with the lid or aluminum foil. Bring to a boil on top of the stove, if possible. Roast in a preheated 350ºF oven for 4 to 5 hours or until fork tender. Remove the lid and paper and continue cooking until browned about 1/2 hour longer.
From jamesbeard.org


EASY RED WINE-BRAISED BRISKET RECIPE - TODAY.COM
2022-04-15 Preparation 1. Preheat oven to 350 F. 2. Make the spice rub by mixing smoked paprika, salt, black pepper, oregano and red paper flakes in a small bowl.
From today.com


15 BEEF BRISKET RECIPES YOU'LL LOVE | FOOD & WINE
2021-09-08 Barbecued Brisket and Burnt Ends. 10 hours on the grill with a slather, a rub and a mop give this brisket an extraordinarily robust flavor. Paul Kirk's recipe calls for a …
From foodandwine.com


BEST SLOW BRAISED BEEF BRISKET WITH DRIED FRUIT AND RED WINE …
2013-02-16 Remove the brisket to a plate and pour off the fat from the Dutch oven and add another 2 tablespoons of oil. Add the garlic, shallots, carrots, celery, and sauté until glossy and lightly browned, about 5 minutes.
From foodnetwork.ca


WINE-BRAISED BEEF BRISKET | BETTER HOMES & GARDENS
In a medium bowl stir together wine, tomato paste, tapioca, Worcestershire sauce, garlic salt, liquid smoke, and chili powder; pour over brisket in cooker. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Season to taste with salt and pepper. Remove brisket from cooker.
From bhg.com


RED WINE BRAISED BRISKET RECIPE | D’ARTAGNAN
In a large Dutch oven over medium-high heat, add about 2 tablespoons oil and heat until shimmering. Sear brisket until deep chestnut brown in color, about 5-6 minutes on each side. Remove brisket to a plate and set aside. Pour off all but about 1 tablespoon of oil/rendered fat. Add onions, garlic, and celery; season with salt and pepper.
From dartagnan.com


WINE-BRAISED BRISKET RECIPE - MODERN FARMER
2016-03-24 1 bottle (750-ml) dry red wine. 1. Preheat oven to 300°F. Trim and discard some of the visible fat cap from the brisket. Season generously on both sides with salt and pepper. 2. Heat a large cast-iron skillet over high heat. When pan is very hot, add brisket, fat side down, and sear until deep golden brown, 5 to 6 minutes. Flip brisket and ...
From modernfarmer.com


BRISKET RECIPE & WINE SAUCE RECIPE - JAMIE GELLER
2016-12-06 In a medium bowl, mix together ketchup, wine, and water. Pour over brisket. 5. Cover pan tightly with aluminum foil, tenting so the foil does not touch the meat. 6. Bake, covered, at 325°F for 3 hours, or until a digital thermometer inserted into the center of …
From jamiegeller.com


DINING TIP: SAVORY WINE-BRAISED BRISKET | WINE SPECTATOR
2016-10-31 Return the brisket to the pot and add the tomato sauce and enough beef broth just to cover the brisket (about 3 cups). Add the bay leaf, thyme and about 1/2 cup parsley, and bring to a simmer. Cover the pot and place in the oven, checking occasionally. After 2 hours, rub the remaining 6 carrots and the parsnips with olive oil and the remaining clove of garlic, sprinkle …
From winespectator.com


RED WINE AND ONION-BRAISED PASSOVER BRISKET RECIPE - SUNSET
1. Preheat oven to 350°. Mix 1 tbsp. salt, pepper, mustard, and thyme together in a small bowl. Rub mixture all over brisket. Heat oil in an oval oven roaster (about 12 in. by 17 in.) or a wide 8-qt. pot* over medium-high heat. Add brisket and cook, turning once, until a dark brown crust forms, 4 to 5 minutes per side.
From sunset.com


BRAISED BRISKET RECIPE | LEITE'S CULINARIA
2021-09-04 Preheat the oven to 325°F (160°C). Generously season both sides of the brisket with salt and pepper. Heat the oil in a Dutch oven or large pot set over medium-high heat. Add the brisket and cook, turning once, until browned on both sides, 8 to 10 minutes total.
From leitesculinaria.com


RED WINE BRAISED BEEF BRISKET - COOKING WITH CARBS
2021-03-05 All these ingredients are easy to source from any local grocer. However, to get the best brisket I would suggest going to a good butcher if possible. 6 lbs Single beef brisket. 3 tbsps Avocado oil. 3 medium White onions. 3 medium Carrots. 2 Celery stalks. 3 tbsps All Purpose Flour. 1 bottle Red wine.
From cookingwithcarbs.com


RED WINE AND ONION-BRAISED PASSOVER BRISKET RECIPE | MYRECIPES
Step 2. Add 2 cups broth to pot and bring to a boil, scraping any browned bits from bottom of pot. Stir in wine, prunes, and brown sugar. Return brisket to pot, fat side down, and cover with onions and garlic. Cover pot and put in oven. Cook for 3 hours, turning meat halfway through.
From myrecipes.com


RED WINE BRAISED BEEF BRISKET RECIPE | REAL SIMPLE
Serve brisket with grains or roast vegetables, which will easily soak up the extra sauce, like couscous, polenta, wild rice, egg noodles, beets, squash, sweet potatoes, or really whatever piques your appetite while the brisket slow cooks. And yes, one brisket renders a lot of meat—but that’s good news for a dish that’s typically even ...
From realsimple.com


RED WINE BRISKET MARINADE RECIPE | DEPORECIPE.CO
2022-05-11 Red Wine Brisket Marinade Recipe. Overnight brisket marinade recipe for smoking or grilling red wine braised brisket recipe bon appétit overnight brisket marinade recipe for smoking or grilling easy wine marinated brisket recipe
From deporecipe.co


CARAMELIZED-ONION AND WINE-BRAISED BRISKET WITH GLAZED …
1995-03-31 Season brisket generously with salt and pepper. Add to Dutch oven and brown over high heat, about 5 minutes per side. Place brisket, fat side up, on onion mixture in roasting pan; surround with bones.
From bonappetit.com


RED WINE BRAISED BRISKET - WHAT JEW WANNA EAT
2014-09-10 When I set a goal for myself, I sure to stick to it (pats self on back). Even it it is a highly doable goal like cook up a bunch of brisket and feed to invisible internet friends. Today I bring you a super easy but super delicious red wine braised brisket. The tangy sauce is a combination of red wine, tomatoes, and just enough brown sugar.
From whatjewwannaeat.com


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