Braised Brisket with Red Wine and Honey

Name: Braised Brisket with Red Wine and Honey
Prep time: 25 min
Cook time: 4 h 35 min
Total time: 5 h
Yield: 8 to 10 servings
Ingredients: 4 to 5 pounds brisket; kosher salt and freshly ground pepper; 1 tablespoons mild olive or vegetable oil; 3 large yellow onions; 8 prigs fresh thyme; 8 garlic cloves; 2 bay leaves; 1 1/2 cups dry red wine; 3 tablespoons balsamic vinegar; 1/4 cup honey; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 cup homemade chicken stock or canned chicken broth

User Reviews

4.9

42 reviews

Excellent

Prep Time
25 mins
Cook Time
4 hrs 25 mins
Total Time
5 hrs
Servings
8 to 10 servings
Calories
483 kcal
Course
Main Course
Cuisine
Israeli

Braised Brisket with Red Wine and Honey

Iris Warren

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This braised brisket with red wine and honey is sweet and tangy and fall-apart tender and so perfect it makes us go weak in the knees. And it's a hunk of beef large enough to feed a crowd so it has that going for it, too.

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Ingredients

Servings

4 to 5 pounds brisket preferably second-cut
kosher salt and freshly ground pepper
1 tablespoons mild olive or vegetable oil
3 large yellow onions halved through the roots and thinly sliced
8 prigs fresh thyme
8 garlic cloves thinly sliced
2 bay leaves
1 1/2 cups dry red wine
3 tablespoons balsamic vinegar
1/4 cup honey
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup homemade chicken stock or canned chicken broth

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Instructions

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. (If the brisket does not fit all at once, cut it in half and sear it in batches.)
Remove the brisket from the pot and set aside on a cutting board. Add the onions, thyme, garlic, and bay leaves to the pot, then pour in 1/2 cup (120 milliliters) of the wine and the vinegar. Cook, stirring often, until the onions soften slightly and the mixture is fragrant, about 5 minutes.
Whisk together the remaining 1 cup (240 ml) wine, honey, onion powder, garlic powder, stock, and 1 teaspoon salt in a medium bowl until fully combined. If you used a Dutch oven, lay the brisket on top of the onions and pour the wine mixture over the top. Cover and move to the oven. If you used a pot, dump the onion mixture into a roasting pan and top with the brisket. Pour the wine mixture over the top. Cover tightly with aluminum foil and transfer to the oven.
Cook the brisket for 2 hours. Remove from the oven, uncover, and carefully flip the meat. Cover and continue to roast until the meat is fork-tender, 1 1/2 to 2 1/2 hours more, depending on the size of your brisket.
Remove from the oven and place the brisket on a cutting board. Cover loosely with foil and let rest for 10 to 15 minutes before slicing. Locate the thin lines running in one direction along the brisket and use a sharp knife to cut thin slices perpendicular to those lines.
Meanwhile, remove and discard the thyme sprigs and bay leaves from the cooking liquid. Use a slotted spoon to remove the onions and arrange them around the sliced brisket. Spoon the desired amount of pan juices over the brisket. Serve hot.

Nutrition Information

Show Details

Serving 1portion Calories 483kcal (24%) Carbohydrates 19g (6%) Protein 49g (98%) Fat 19g (29%) Saturated Fat 7g (35%) Monounsaturated Fat 8g Cholesterol 142mg (47%) Sodium 227mg (9%) Fiber 1g (4%) Sugar 13g (26%)

Nutrition Facts

Serving: 8to 10 servings

Amount Per Serving

Calories 483 kcal

% Daily Value*

Serving	1portion
Calories	483kcal	24%
Carbohydrates	19g	6%
Protein	49g	98%
Fat	19g	29%
Saturated Fat	7g	35%
Monounsaturated Fat	8g	40%
Cholesterol	142mg	47%
Sodium	227mg	9%
Fiber	1g	4%
Sugar	13g	26%