Red Wine Braised Brisket Recipe "With Herb Grits"

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Savory Red Wine Braised Brisket Recipe

Indulge in the rich flavors of Red Wine Braised Brisket with Herb Grits. Slow-cooked to perfection in a savory red wine sauce, the tender brisket pairs beautifully with creamy herb-infused grits, creating a comforting and satisfying meal.

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Hello, foodies, Austin Carter welcomes you all to Beyond The Bayou Blog to make your day even brighter with our recipes. One such recipe to make your day is Red Wine Braised Brisket. 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 temperatures dropping. I can’t wait to make it with short ribs or even some chicken thighs. One of my favorite ingredients to add to a braise 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. Let’s begin this journey of learning a delicious recipe.

What Is Red Wine Braised Brisket?

Red Wine Braised Brisket with Herb Grits is a comforting and flavorful dish featuring tender brisket slow-cooked in a rich red wine sauce. The brisket is seasoned with herbs and spices, then seared to perfection before braising in a savory mixture of red wine, balsamic vinegar, and beef stock.

The result is melt-in-your-mouth meat infused with deep flavors. The accompanying herb grits add a creamy and herby element, perfectly complementing the hearty brisket. This dish is ideal for a cozy dinner, offering a satisfying blend of tender meat, flavorful sauce, and creamy grits infused with fresh herbs.

The Grits!

The grits are truly so good! I used stone-ground grits which I feel if you are 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 on 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 it 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!

Overview: How To Make Red Wine Braised Brisket?

Today, I’m sharing my mouthwatering recipe for Red Wine Braised Brisket with Herb Grits. This dish brings together the rich flavors of tender brisket braised in a savory red wine sauce and creamy herb-infused grits.

To start, we prepare a luxurious red wine braising liquid, combining wine, balsamic vinegar, and a touch of tomato paste for depth. After searing the brisket to perfection, it simmers in this flavorful bath along with aromatic vegetables and herbs until it’s irresistibly tender.

While the brisket works its magic in the oven, we prepare our herb-infused grits, soaking them overnight for optimal texture. Cooking them until creamy with butter, fresh herbs, and a hint of cream creates the perfect bed for our succulent brisket.

Once plated, this dish is a symphony of flavors and textures, with the tender brisket melting in your mouth and the creamy herb grits adding a delightful contrast. It’s a comforting yet elegant meal that’s sure to impress at any gathering. Let’s dive into cooking this culinary masterpiece together! For such an infused flavor of red wine try Roasted Pork.

Possible Variations and Substitutions!

Choosing Wine: When choosing a red wine for braising, go for one you enjoy drinking. This ensures the braising liquid will taste great.
If not wine: If you’re not into wine, consider Barbara, Merlot, Sangiovese, or Grenache. These milder red wines won’t overpower the beef. In testing, Barbara and Merlot worked beautifully. Braising is flexible.
Wine Variations: While I suggest a red wine braising liquid for this beef brisket recipe, you can personalize it. Don’t like red wine? Try a brown ale or rich beer. Or, stick with good beef stock! Starting the brisket early ensures a gourmet treat at dinner.
Stock Substitutions: If you don’t have demi-glace or beef stock, use vegetable broth for a lighter taste or mushroom broth for added richness.
Herb Choices: Try using different herbs like sage, oregano, or marjoram in addition to or instead of thyme and rosemary.
Potato Options: Instead of fingerling potatoes, use Yukon Gold or sweet potatoes for a different texture and flavor profile.
Grits Alternatives: Swap stone-ground grits with polenta or creamy mashed potatoes for a comforting base.
Dairy-Free Option: Use coconut cream or a dairy-free milk alternative instead of heavy whipping cream for a lactose-free version.
Bacon Substitutes: For a vegetarian option, omit bacon or use smoked tofu or tempeh for a smoky flavor.
Vegetable Additions: Enhance the dish with additional vegetables like mushrooms, bell peppers, or green beans for more variety.
Spice Blend: Add a pinch of smoked paprika or cayenne pepper to the braising liquid for a subtle kick.
Garnish Ideas: Sprinkle toasted nuts, grated cheese, or crispy shallots on top for extra texture and flavor.

What to Serve with Red Wine Braised Brisket?

Storing and Managing Leftovers!

Cooling Down: Allow the leftover brisket and herb grits to cool down to room temperature before storing them.
Separate Containers: Store the brisket and herb grits in separate airtight containers to maintain their flavors and prevent them from absorbing each other’s aromas.
Refrigeration: Place the containers in the refrigerator promptly after cooking. Consume the leftovers within 3-4 days for optimal taste and safety.
Freezing: If you plan to keep the leftovers for a longer period, you can freeze them. Use freezer-safe containers and label them with the date for easy tracking.
Thawing and Reheating: When ready to eat, thaw the frozen leftovers in the refrigerator overnight. Reheat the brisket and herb grits gently on the stovetop or in the microwave until thoroughly warmed.
Enjoying Leftovers: Leftover brisket and herb grits can be enjoyed as they are or repurposed into new dishes. Consider using the brisket in sandwiches or tacos, and the herb grits can be pan-fried for a crispy side.