Braised Brisket
User Reviews
4.6
69 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
8
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Calories
471 kcal
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Course
Main Course
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Cuisine
American
Braised Brisket
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A slow, red-wine Braised Brisket is the perfect EASY dinner with minimal effort. A prime cut of beef, slowly roasted and fall apart tender!
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Ingredients
- 4 lb beef brisket
- 2 cups dry red wine
- 2 cups beef stock
- 2 teaspoons kosher salt
- 1 ½ teaspoons black pepper
- 2 medium yellow onions
- 3 cloves garlic
- 2 tablespoons tomato paste
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tablespoons flour
- 3 tablespoons butter , divided
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Instructions
- Preheat your oven to 300°F and set your dutch oven over medium heat on the stove.
- Season the brisket liberally with salt and pepper on both sides. Place fat side down in the hot dutch oven and allow to sear until a deep golden brown, 6 to 7 minutes.
- Remove the brisket from the pan and turn off the heat. Take a few minutes to quarter your onions, thinly slice your garlic, and to create a bundle with the herbs by tying with string or cheesecloth.
- Once the pan has cooled slightly, add in one tablespoon of butter and stir to melt.
- Once melted, add in the two tablespoons of flour and stir to create a paste. Continue stirring letting the residual heat from the pan cook the paste until golden brown. If your pan has cooled too much, turn heat back on to low.
- Remove the golden brown roux from your pan and store it in a small bowl for later, covering and refrigerating once cool.
- Wipe the pan clean of any excess roux and return the pan to medium heat, adding in the remaining two tablespoons of butter.
- When butter has melted, add in quartered onions and allow to caramelize, 5 minutes or so.
- 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 onions to prop it up if necessary.
- Cover and place in the oven for 3 ½ hours.
- Remove from the oven carefully and lift out the brisket, onions, and herb bundle. Discard the onions and herbs.
- Place the braising liquid over medium heat and get the roux out of the fridge. Add it in, stirring constantly until completely dissolved. 1 to 2 minutes.
- Cook, stirring occasionally, until it comes to a boil at which point it will thicken, the pan is still hot, so this takes just another 2 minutes or so.
- Slice the brisket and serve with a hearty pour of sauce.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Equipments used:
Nutrition Information
Show Details
Calories
471kcal
(24%)
Carbohydrates
8g
(3%)
Protein
49g
(98%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Cholesterol
152mg
(51%)
Sodium
950mg
(40%)
Potassium
950mg
(27%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
210IU
(4%)
Vitamin C
4mg
(4%)
Calcium
30mg
(3%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Calories | 471kcal | 24% |
| Carbohydrates | 8g | 3% |
| Protein | 49g | 98% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 152mg | 51% |
| Sodium | 950mg | 40% |
| Potassium | 950mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 30mg | 3% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
69 reviews
Excellent
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