Easy Red Wine Braised Beef Brisket
This Red Wine Braised Beef Brisket is a budget-friendly recipe by braising an inexpensive cut of brisket in red wine and herbs. The meat was very tender and the gravy was super flavorful. We served this with buttered noodles and glazed carrots.
Servings 6
Equipment
- Dutch Oven
Ingredients
- 2 tablespoons extra-virgin olive oil plus 2 teaspoons
- 3 1/2 pounds beef brisket cut into 3-inch pieces; or to the size that will fit into your upan
- Coarse salt and ground pepper
- 8 shallots halved
- 6 garlic cloves smashed and peeled
- 3 cups dry red wine
- 1 Tbsp tomato paste and 1 tablespoon of fresh thyme, and I'm glad that I did!
- Beef stock (in case the sauce reduces to be too thick which happened in my case.)
Instructions
- Preheat oven to 350°F. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Season brisket with salt and pepper; in batches, cook, turning occasionally, until dark brown on all sides, about 20 minutes total.
- Transfer brisket to a plate and discard fat from pot. Return pot to heat and add 2 teaspoons oil and shallots; cook, stirring, until shallots are browned, 3 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.
- Add the tomato paste
- Add wine and simmer rapidly until reduced by three-fourths, about 15 minutes. Return beef to pot and add just enough water to cover meat (5 to 6 cups). Bring to a boil, cover, then place pot in oven. Cook until beef is tender, 3 1/2 to 4 hours.
- NOTE: The sauce had reduced down to be pretty thick, so I added some beef stock until it was the consistency I liked.
Notes
Recipe source: Adapted from Martha Stewart Every Day Cooking