Red Wine Braised Beef Brisket

Red Wine Braised Beef Brisket

  Ready in : 45 mins

Need a dairy free main course? Red Wine Braised Beef Brisket could be a spectacular recipe to try. This recipe makes 10 servings with 487 calories, 39g of protein, and 28g of fat each. For $3.35 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. valentin day will be even more special with this recipe. Not a lot of people made this recipe, and 1 would say it hit the spot. This recipe is typical of Jewish cuisine. From preparation to the plate, this recipe takes around 45 minutes. If you have carrots, beef brisket, pepper, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 86%, which is excellent.

Ingredients

bay leaves

bay leaves

3

beef brisket

beef brisket

4 pound

pepper

pepper

10 servings

canned tomatoes

canned tomatoes

16 oz

carrots

carrots

2

celery stalks

celery stalks

3

wine

wine

2 cups

flat-leaf parsley leaves

flat-leaf parsley leaves

1 handful

rosemary

rosemary

4 sprigs

garlic cloves

garlic cloves

6

kosher salt

kosher salt

0.5 teaspoon

olive oil

olive oil

10 servings

flour

flour

2 teaspoons

onions

onions

4 large

Cooking in Steps

  1. 1
    Preheat the oven to 325 degrees F.On a cutting board, mash the garlic and 1/2 teaspoon of the salt together into a paste.

    garlic

    garlic

    salt

    salt

    cutting board
    cutting board
    oven
    oven
  2. 2
    Add the rosemary and continue to mash until incorporated.

    rosemary

    rosemary

  3. 3
    Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.Season both sides of the brisket with a fair amount of kosher salt and ground black pepper.

    ground black pepper

    ground black pepper

    kosher salt

    kosher salt

    olive oil

    olive oil

    rosemary

    rosemary

    garlic

    garlic

    bowl
    bowl
  4. 4
    Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil.

    olive oil

    olive oil

    roasting pan
    roasting pan
    dutch oven
    dutch oven
  5. 5
    Put the brisket in the roasting pan and sear to form a nice brown crust on both sides.

    roasting pan
    roasting pan
  6. 6
    Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing.

    vegetable

    vegetable

    rosemary

    rosemary

  7. 7
    Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven.

    bay leaves

    bay leaves

    tomato

    tomato

    parsley

    parsley

    wine

    wine

    aluminum foil
    aluminum foil
    oven
    oven
    frying pan
    frying pan
  8. 8
    Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.

    beef

    beef

    oven
    oven
    frying pan
    frying pan
  9. 9
    Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm.

    vegetable

    vegetable

    cutting board
    cutting board
    roasting pan
    roasting pan
  10. 10
    Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/

    roasting pan
    roasting pan
    stove
    stove
  11. 11
    (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).Slice the brisket across the grain (the muscle lines) at a slight diagonal.

    all purpose flour

    all purpose flour

    gravy

    gravy

    water

    water

    wine

    wine