This beef brisket recipe is slow-cooked in red wine. Hearty and rustic, it's the perfect dish for a chilly weekend.
Prep Time: 10 minutes
Cook Time: 4-5 hours
Total Time: 5 hours 10 minutes
Ingredients
- 2 tbsp salted butter
- 4-5 pounds Source Farms Brisket
- Salt and pepper
- 1 large sweet onion
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tbsp worcestershire
- 1 tbsp balsamic vinegar
- 1 tbsp dijon
- 3 cups red dry wine (such as a cabernet)
- 3 cups beef stock, divided
- 1 thyme sprig
- 1 rosemary sprig
- 1 bay leaf
- 3-4 tbsp all-purpose flour
Directions
- Remove the brisket from the fridge and let sit at room temperature for about 40 minutes before cooking. Trim any excess fat if desired. If the brisket is too large for the pan in one piece, you can cut it into half and work in batches when browning.
- Preheat the oven to 325 degrees Fahrenheit.
- Heat a large dutch oven over medium heat and add the butter.
- Generously season each side of the brisket with salt and pepper. Brown each side for 5 minutes, then remove from the pan.
- Add the onion and saute for about 5 minutes. Add the garlic and tomato paste and saute for another minute.
- Add the worcestershire, balsamic, and dijon. Stir to combine, then add the red wine. Stir and bring to a simmer and let cook for about 3 minutes, then stir in 2 cups of the beef stock, the thyme sprig, rosemary sprig, and bay leaf.
- Place the meat back into the pot. The top of the meat should be out of the liquid.
- Cover and braise in the oven for about 4-5 hours. Begin checking at the 4 hour mark. The meat will be done when it easily shreds and pulls with a fork.
- Remove the meat from the pot and let it rest. Pour the braising liquid into a fine mesh strainer to remove the liquid from the onion and herbs. There should be about 2 cups.
- Pour the braising liquid into a small saucepan and place over medium-low heat.
- Whisk 3 tbsp of the flour with the remaining 1 cup of beef broth, then pour into the braising liquid. Whisk frequently until simmering and the mixture has thickened to a nice gravy consistency. If you need it thicker, whisk another tablespoon of flour with some of the gravy in another bowl before adding it into the pot. This will prevent clumps from forming. Once the gravy has reached the desired consistency, let cool while you plate the brisket.
- Shred the brisket into large chunks and place on a serving platter. Serve alongside the gravy and enjoy!
