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Red Wine-Braised Brisket

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You know those dishes that everyone says taste even better if you make them ahead of time? This is a perfect example. The flavors continue to deepen as the braise sits, and it’s that much easier to skim the surface when the sauce has a chance to chill.Alex Lau

You know those dishes that everyone says taste even better if you make them ahead of time? This is a perfect example. The flavors continue to deepen as the braise sits, and it’s that much easier to skim the surface when the sauce has a chance to chill. This is part of BA's Best, a collection of our essential recipes.

Ingredients

10 to 12 Servings

1

5-lb. untrimmed flat-cut brisket

Kosher salt, freshly ground pepper

2

tablespoons vegetable oil

2

large onions, thinly sliced

3

celery stalks with leaves

5

garlic cloves, smashed

6

sprigs thyme

2

bay leaves

1

28-oz. can whole peeled tomatoes

1

tablespoon tomato paste

1

750 ml bottle full-bodied red wine

8

small carrots

Preparation

  1. Step 1

    Preheat oven to 350°. Season brisket with salt and pepper. Heat oil in a large ovenproof pot over medium-high. Cook brisket, turning occasionally, until browned all over, 8–10 minutes; transfer to a plate. Pour off fat from pot; discard.

    Step 2

    Place onions, celery, garlic, thyme, bay leaves, tomatoes, tomato paste, and wine in pot and stir to combine; season with salt and pepper. Place brisket on top, fat side up. Cover and braise in oven, spooning juices, onions, and tomatoes over brisket every 30 minutes, until meat is fork-tender, 3–3 1/2 hours.

    Step 3

    Uncover pot, nestle carrots around brisket, and cook until carrots are tender, top of brisket is browned and crisp, and sauce has thickened, about 30 minutes. Skim fat from surface of sauce; discard. Remove brisket from pot and slice against the grain to serve.

    Step 4

    If not serving immediately, transfer brisket to a large bowl and pour braising liquid over; let cool in sauce. Cover and chill, at least 4 hours and up to 4 days. To serve, preheat oven to 325°. Skim fat from surface of sauce; discard. Cover and reheat brisket in sauce, 1–1 1/2 hours.

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Reviews (130)

Back to TopTriangle
  • Unlike 90% of the recipes I find on line, you could actually follow this one to the letter and get an excellent result! Having said that, I adapted this to serve as an Italian Stracotto al Toscano (Stracatto is literally, "very cooked" aka "cooked to death"), which calls for serving the gravy as a sauce for pasta. The only changes I made were to chop the vegetables fine, and to add an ounce of dried porcini mushrooms and their soaking liquid.

    • Anonymous

    • Gloucester MA

    • 12/26/2021

  • Too much red wine. The taste of red wine was overwhelming the dish.

    • Anonymous

    • 12/5/2021

  • This recipe was easy and SO delicious. I easily cut it in half for the smaller 2.25 pound brisket that I had. I added the carrots and an equal amount of halved small potatoes about half way through and skipped the browning in the oven part because I didn't have the time. I didn't have celery but used a bunch of parsley stems and added chopped parsley to the finished product. With this recipe, brisket is my new favorite cut of beef. Thanks!

    • Anonymous

    • Dartmouth MA

    • 4/5/2021

  • Made this fur Christmas; I had a smaller brisket but used the same amount of liquid as more braisibg liquids us always good and makes a great gravy. Everything turned out awesome!

    • Lise

    • Winnipeg

    • 12/25/2020

  • amazing everytime. Dutch oven helps. I keep onions chunky cut and put carrots in earlier.

    • eddieTee

    • London UK

    • 12/13/2020

  • Very good and easy to make brisket! I used a 3 lb roast so I left out half the wine to avoid it being too overpowering, but left the other ingredients the same so there’d be extra sauce for the mashed potatoes I served it with. Leftovers were even better than the first day.

    • Detroit, MI

    • 9/29/2020

  • I just made this without the wine and tomatoes and with potatoes. Pot roast! But I like the tomatoes idea. They go well with chili after all. Cooking with wine I can take or leave, but you’ve given me ideas about my next braise. Thank you for that!

    • Anonymous

    • Indiana

    • 8/22/2020

  • Can this be made in a slow cooker?

    • Anonymous

    • 4/2/2020

  • Wait! Where does the wine come in???

    • Anonymous

    • 3/18/2020

  • This recipe was awesome, super simple, and made a great main course for Hanukkah dinner. Adding this to my repertoire and will definitely make it again. It comes out extremely tender so make sure you have a good, sharp knife for slicing.

    • Anonymous

    • Atlanta, GA

    • 12/23/2019

  • Really good, full of flavor. Boyfriend made the first batch as is then second batch he added jalapeños to add some kick. Brought it to Easter Lunch and it was a hit.

    • Anonymous

    • Texas

    • 4/21/2019