How To Make Red Wine Braised Beef Brisket | Recipe

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In this post, you will learn how to make Red Wine Braised Beef Brisket and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.

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Below are the ingredients and the instructions on how to make Red Wine Braised Beef Brisket.

The Ingredients:-

3 bay leaves
1 (4 pound) beef brisket
Freshly ground black pepper
1 16 oz. can of chopped tomatoes
2 carrots, coarsely chopped
3 celery stalks, cut into chunks
2 cups dry red wine
1 handful fresh flat-leaf parsley leaves
4 sprigs fresh rosemary, needles striped from the stem and chopped
6 garlic cloves, pressed
1/2 teaspoon kosher salt
Olive oil
2 teaspoons plain flour
4 large red onions, halved

The Instructions:-

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. Add the rosemary and continue to mash until incorporated. 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. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices until the beef is fork-tender.
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. 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 1/2. (If you want a thicker sauce, mix 1 tablespoon cornstarch mixed with cold water to make a slurry and blend into the gravy until thickened).
Slice the brisket across the grain (the muscle lines) at a slight diagonal.

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