Beef Brisket Braised in Red Wine and Onions
/
Home Matters Tip:
This recipe works with just about any roast, so if your butcher doesn’t have brisket, just substitute any pot roast. If you do have leftovers, make vegetable beef soup or beef pot pie the next day. The meat also freezes beautifully—just make sure you label your freezer bag.
I have made more beef briskets than I can count. Why, you wonder? Because when our four children were young, it was one of a handful of dishes that pleased everybody’s palate. In addition, it is a snap to put together, makes the house smell heavenly, and it great for leftovers, although I have to say, we rarely had any left for leftovers.
People ask me if you must sear the meat before cooking and the answer is it’s better if you do, but if you don’t the roast will still be good. The searing helps lock in the moisture and flavor and only takes about 10 minutes, so I recommend it. Serve the brisket with mashed potatoes, rice or buttered pasta.
Beef Brisket Braised in Red Wine and Onions
1 (4 to 5 pound) beef brisket
Salt and pepper
2 tablespoons extra-virgin olive oil
2 large onions, thinly sliced
1 tablespoon brown sugar
3 cloves garlic, minced
2 teaspoons paprika
2 tablespoons all-purpose flour
1 cup chicken or beef broth
1 cup dry red wine
2 bay leaves
3 sprigs fresh thyme
2 teaspoons apple cider vinegar
Season brisket liberally with salt and pepper. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the brisket and sear for about 5 minutes, until golden brown. Turn and sear the other side for about 5 minutes. Transfer to a platter. Add sliced onions to the pot and sprinkle with brown sugar. If skillet seems dry, add some more oil. Cook until onions are soft, about 8 minutes or so. Add garlic and cook another minute. Sprinkle on the paprika and flour and cook for a minute. Add the chicken/beef broth and the red wine and bring to a boil. If cooking in the oven, add the brisket back into the pot, spooning the sauce over the meat. Add the bay leaves, thyme and apple cider vinegar. Cover and cook in a preheated 300-degree oven for 2 ½ hours. If cooking in the slow cooker, add the brisket to the slow cooker and pour the onion/wine mixture over the meat, add the bay leaves, fresh thyme and apple cider vinegar. Cover and cook on low for 8 hours. Remove the brisket and cover loosely with foil for 10 minutes or so before slicing. Because it will be so tender, you may have to hold the meat together while you slice it AGAINST the grain.