Red Wine Braised Brisket
When it’s cold out, I love making braised brisket. It screams “The Holidays” to me for some reason too. Maybe its the wine, maybe it the warmth, maybe because its pair with a healthier version o f mashed potatoes, not idea but I think it’s such a great holiday meal. Something you can make, then let cook on low for a few hours, so you have time to hang with family. This brisket will also fill your house with the most delicious aroma.
I paired it with my cauliflower mash, which you can find in my shepards pie recipe, and some peas. Since it was made with some red wine, I obviously had to pair it with some for dinner.
Prep Time: 30 minutes
Cook time 3-4 hours
Serving Size: 6
Ingredients:
3 tbsp tapioca powder
Salt/pepper
1 tbsp avocado oil
3 lb flat cut brisket
4 large carrots, chopped
4 stalks of celery, chopped
1 medium yellow onion, chopped
4 garlic cloves, minced
1 tbsp tomato paste
2 cups red wine
1 cup of beef bone broth
2 bay leaves
A few sprigs of thyme
Directions:
Preheat your oven to 275 degrees F.
Due to the size of my Dutch oven I had to cut my brisket into four smaller pieces. If you have a Dutch oven that can fit the entire brisket, feel free to keep it in one large piece.
Sprinkle the tapioca powder onto the brisket and use your hands to rub it in so it has a nice even coat. Generously season all sides of the meat with salt and pepper.
Drizzle avocado oil to the Dutch oven, over medium-high heat. Take the first two pieces of brisket, and sear all sides until a nice crust forms, about 3 min each side. Then repeat with the other two pieces. Remove the brisket and set to the side.
Turn the heat down to medium and add the carrots, celery and onion and sauté until the onions are translucent, about 5-7 minutes. You can add a little more avocado oil if needed.
Next add the garlic and sauté a few minutes until fragrant. Season with some salt and pepper.
Mix in the tomato paste and get it cook down for a few minutes before you add the wine, bayleaf and thyme.
Slowly pour in the wine and deglaze the bottom of the pan, scraping off all the flavorful brown bits. Increase the heat to a medium-high and let the wine come to a boil. Then add the broth to the sauce and stir to combine.
Transfer the brisket back into the Dutch oven with the fat side up. Nestle it in the sauce so the brisket is almost completely covered. I used a ladle and poured some sauce over the top. Cover it with a lid.
Transfer it to the oven for 3-4 hours, or until it’s super tender and easily falls apart. I checked on it every hour or so and would pour more sauce over the brisket, if needed.
Once the meat is done, transfer it from the Dutch oven into a large bowl and shred it with two forks. You can remove any extra fat. taste it and season with any more salt/pepper, if needed.
Then add the pulled-apart brisket back to the sauce, remove the bay leaves + thyme stems and you are ready to serve!
