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: 420kcal
Servings: 6
Equipment
- Large Dutch oven or heavy pot
- Tongs
Ingredients
Brisket
- 3–4 lbs Beef brisket
- Salt and pepper to taste
- 2 tbsp Olive oil
Vegetables & Aromatics
- 2 Onions sliced
- 4 Garlic cloves smashed
- 2 Carrots chopped
- 2 Celery stalks chopped
Braising Liquid
- 2 cups Red wine
- 2 cups Beef broth
- 2 tbsp Tomato paste
- 2 Bay leaves
- 1 tsp Thyme
- 1 tsp Rosemary
Optional
- Fresh parsley for serving
Instructions
- Season the BrisketCover the meat with salt and pepper on all sides.
- Sear the MeatIn a hot pot with oil, brown the brisket until each side gets a deep golden crust.
- Sauté the VegetablesRemove the meat, then cook the onions, carrots, celery, and garlic until soft.
- Build the BaseStir in tomato paste, thyme, rosemary, and bay leaves until everything smells rich.
- Add Wine and BrothPour in the wine and broth, scraping the bottom to lift all the browned bits.
- Return the BrisketThe meat goes back in, fat side up, nestled into the vegetables.
- Slow BraiseCover the pot and bake it at 325°F for 3–4 hours until tender.
- SliceI let it rest, slice it against the grain, and spoon the warm sauce over the top.
- Serving StepI serve it with mashed potatoes, roasted vegetables, or buttered noodles to soak up the sauce.
Nutrition
Calories: 420kcal | Carbohydrates: 9g | Protein: 32g | Fat: 26g | Saturated Fat: 29g | Cholesterol: 260mg | Sodium: 380mg | Fiber: 2g | Sugar: 4g