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Red Wine Braised Brisket

Prep Time 10 minutes
Cook Time 4 hours

Ingredients

  • 5-6 lb brisket
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 2 tbsp olive oil
  • 4 large carrots
  • 4 cloves garlic
  • 4 stalks celery
  • 1 large onion
  • salt and pepper
  • 2 tbsp tomato paste
  • 1 tbsp dried thyme
  • 1 750 ml bottle red wine
  • 28 oz whole peeled plum tomatoes
  • 2-3 cups chicken stock

Instructions

  1. Preheat oven to 325.

  2. Salt and pepper both sides of the brisket. Place a large roasting pan on the range over high heat. Heat the olive oil, and when hot, sear the brisket for 8-10 minutes, flipping 1/2 way through when browned on the first side.

  3. While the meat is browning, chop the carrots, onions and celery into large chunks and smash and peel the garlic.

  4. Once the meat is seared on both sides, remove it from the pan and place on a plate aside.

  5. Add the vegetables to the left over oil and drippings from the brisket and sauté for 2-3 minutes until the begin to soften. Sprinkle with salt and pepper.

  6. Add in the tomato paste and thyme and cook for 30 seconds. Then add in the wine and deglaze the pan, scraping all the brown bits off the bottom. Pour in the tomatoes and stir to combine. Bring the liquid up to a simmer.

  7. Add the brisket and any juices that collected on the plate back into the pan.

  8. Pour in enough chicken stock so that the braising liquid comes up half way up the brisket.

  9. Cover the roasting pan in a layer of parchment paper and then cover tightly with foil. Place in the oven and roast for 3-3.5 hours.

  10. Remove the pan from the oven.

  11. IF SERVING IMMEDIATELY: Remove brisket from the pan and place aside on a board. Skim the fat off the top of the sauce. Slice the brisket across the grain, place in the serving dish. Surround the meat with the vegetables and then pour the sauce over top. Serve immediately.

  12. IF MAKING IN ADVANCE: Allow the brisket to cool, place in a large bowl or container and top with the vegetables and sauce and keep in the refrigerator. When ready to serve, remove the layer of fat that has collected on top. Reheat all the brisket, veggies and sauce in a 375 degree oven for 1-1.5 hours and then serve.