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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Calories: 820kcal
Servings: 6
Equipment
- Oven-proof pot or Dutch oven
- Saucepan
- Pot for cooking grits
- Cooking utensils (spoons, tongs, etc.)
Ingredients
- 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
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Prepare the red wine braising liquid by simmering wine, balsamic vinegar, demi-glace or beef stock, and tomato paste in a saucepan.
- Season brisket with salt and pepper, then sear in an oven-proof pot until browned. Remove brisket and saut� bacon, carrots, and celery.
- Return brisket to the pot, pour in the red wine liquid, add bay leaves, onions, potatoes, and thyme. Cover and braise in the oven for 2-3 hours, basting periodically.
- Meanwhile, cook soaked grits in water until tender, then add whipping cream, butter, and fresh herbs.
- Serve the braised brisket over herb grits, garnished with fresh chives.
Nutrition
Calories: 820kcal | Carbohydrates: 23g | Protein: 51g | Fat: 54g | Saturated Fat: 29g | Cholesterol: 260mg | Sodium: 1280mg | Fiber: 2g | Sugar: 4g