Braised brisket with all of its delicious gravy glory over some creamy herb grits!!! Yasss! This dish reminds me of one of my favs when growing up.
Anything gravy over some buttery grits makes me happy.
I remember leftover smothered pork chops becoming breakfast in the morning. Or even better, leftover pot roast!
This dish is so decadent and homey-feeling–especially with the tempertures dropping. I can’t wait to make it with short ribs or even some chicken thighs.
One of my favorite ingredients to add into a braised is a splash of balsamic vinegar. It has been my go-to ingredient and after this recipe I hope y’all start to incorporate it into your braises as well.
Like all braises, it should be cooked low and slow until fork tender. I wanted big bold flavors, so I added some diced bacon, demi glace, and a lot of root vegetables.
The grits are truly so good! I used stone-ground grits which I feel if your cooking grits, it is the only way to go. They have so much more flavor than the quick cooking grits. So, if you can get your hands one them, grab a pack!
I soaked them overnight to speed up the cooking process–they take forever to cook, fyi.
I like to cook my grits in just water first. You can add the cream or milk in the beginning but I prefer to get them going and then add cream and butter. After I added the cream and butter, I seasoned with salt and then added in my chopped up herbs. For this recipe I used rosemary, thyme and chives.
Another great thing to do with your leftover grits is to pour them into a pan lined with plastic wrap or parchment paper. Let chill overnight and then cut into squares and pan fry!
Braised Brisket + Herb Grits
- 2 1/2 cups red wine
- 4 tablespoons balsamic vinegar
- 1/2 cup of demi glace or rich beef stock
- 2 tablespoons tomato paste
- 3 1/2 pounds brisket
- 2 1/2 teaspoons kosher salt
- fresh cracked black pepper
- 3 bay leaves
- 3 thick slices of bacon
- 1 carrot medium diced
- 2 celery stalks medium diced
- 1 cup pearl onions
- 1/2 pound mixed small fingerling potatoes
- fresh thyme sprigs
- 1 1/2 cup stone-ground grits soaked overnight
- 4-5 cups water
- 1 pint heavy whipping cream
- 4 tablespoons butter
- fresh rosemary chopped
- fresh thyme chopped
- fresh chives chopped
Preheat oven to 325 degrees
In saucepan, combine the wine, balsamic vinegar and demi glace or beef stock and tomato paste. Bring to a boil and then reduce to a simmer and cook for 10-15 minutes.
Rinse and dry brisket and then season with kosher salt and black pepper. Leave meat out at room temperature for 20-30 minutes. Heat oil in a large oven proof pot over medium-high heat. Sear the brisket on both sides, until brown all over. Transfer to a plate and pour off fat from pot.
Add the bacon and cook until fat has rendered and bacon lightly browned. Add the carrot and celery to the pot. Season with a little salt and pepper. Cook for 4-5 minutes.
Place brisket on top and then pour in your red wine liquid, add bay leaves, pearl onions, potatos and fresh thyme. Cover and cook for 2-3 hours until fork tender. Making sure to baste every 30-40 minutes.
In a pot, add the water and grits and cook over medium heat stirring often. After 30 minutes, add whipping cream and cook for another 15-20 minutes until grits become tender to the bite. Add butter, fresh herbs and season with salt to taste.
Serve with the braised brisket and fresh chives as a garnish. Enjoy!