I cook this red wine braised beef brisket when I want a warm kitchen and a calm table. The beef turns tender under a deep sauce of wine, onion, and herbs. We get big flavor with simple steps and steady heat. This sits in my list of Beef Brisket Recipes and it fits many braised beef recipes we crave. I start with a well marbled brisket. I sear both sides until the surface browns. Garlic and shallot meet the pan and soften in the fond. Tomato paste toasts. Red wine loosens the bits and brings a gentle edge. Beef stock, thyme, rosemary, and a strip of orange peel round the pot. Then I tuck the brisket in and slide the pot into the oven. Time works for us here and the meat relaxes. The result tastes rich yet clean. The slices stay juicy and hold together. We spoon the sauce over mashed potatoes or wide noodles. Friends ask for seconds and the leftovers never last. If you search a beef brisket recipe or recipes for beef or plain beef recipes, this one lands well. It reads like a recipe for beef that you trust. It also helps when you want simple recipes beef for a quiet weekend meal.
Table of Contents
- 1 Key Takeaways
- 2 Easy Red Wine Braised Beef Brisket Recipe
- 3 Ingredients for Red Wine Braised Beef Brisket
- 4 How to Make Red Wine Braised Beef Brisket
- 5 Tips for Making Red Wine Braised Beef Brisket
- 6 Making Red Wine Braised Beef Brisket Ahead of Time
- 7 Storing Leftover Red Wine Braised Beef Brisket
- 8 Try these beef dinners next
- 9 Red Wine Braised Beef Brisket
- 10 Nutrition
1 Key Takeaways
Tender beef meets a gentle wine sauce and soft vegetables. The pot does the heavy lift and we rest easy.
Short prep then steady oven time. The meat slices clean and stays juicy. The sauce spoons like silk.
This works for weeknight comfort and for guests on a calm weekend. Leftovers taste even better the next day.
2 Easy Red Wine Braised Beef Brisket Recipe
We make this at Nancy Cooks when we crave warm plates and simple work. Beef Brisket Recipes help us plan and this dish sits at the top. Beef Brisket Recipes sound big yet the steps stay small and clear. I brown the meat and I build flavor in the same pot.
I write from my own kitchen and I keep the talk real. I cook with care not fuss. Red wine brings depth and a tiny edge. Onion and garlic mellow and sweeten. Stock rounds the taste and herbs steady the finish.
At the table we pass soft noodles and a green salad. Friends smile and ask for more. A brisket dinner makes sense on cold days and hot days alike. I keep notes and tweak salt by taste and mood.
3 Ingredients for Red Wine Braised Beef Brisket
Beef brisket Choose a well marbled flat cut. The fat cap stays thin so the meat stays moist as it braises.
Kosher salt Salt draws flavor forward. I season the meat on all sides and let it sit a bit.
Black pepper Fresh ground pepper adds a warm bite that plays well with wine.
Olive oil A thin film in the pot helps the sear and gives the sauce a soft sheen.
Yellow onion The onion cooks down and turns sweet which anchors the sauce.
Carrots Diced carrots add body and a gentle earthy note.
Celery Celery brings balance and a clean edge to the base.
Garlic Smashed cloves melt into the braise and perfume the pot.
Tomato paste A small spoon toasts in the pot and deepens color and taste.
Dry red wine Use a wine you like to drink. It should taste bright not harsh.
Beef stock Low sodium stock lets us control salt and keeps the sauce round.
Balsamic vinegar A spoon at the end lifts the flavor and wakes the sauce.
Thyme and rosemary Fresh sprigs give a clean woodsy note.
Bay leaf One leaf adds a quiet herbal line in the background.
Orange peel A thin strip adds a soft citrus note that readers love.
Parsley Chopped leaves finish the plate with color and freshness.
4 How to Make Red Wine Braised Beef Brisket
Step one Pat the brisket dry. Season with salt and pepper. Heat a Dutch oven. Add oil. Sear the meat on both sides until deep brown. Move the meat to a plate.
Step two Add onion carrot and celery to the pot. Stir and scrape. Cook until soft and lightly golden. Add garlic and tomato paste. Stir for one minute.
Step three Pour in the wine. Scrape the fond. Let the wine reduce by half. Add stock vinegar thyme rosemary bay leaf and orange peel. Return the brisket to the pot fat side up.
Step four Bring the pot to a gentle simmer. Cover. Move to a three two five F oven. Cook until the meat turns fork tender which takes about three hours.
Step five Rest the meat on a board. Skim fat from the sauce. Slice across the grain. Spoon sauce over the slices. Finish with parsley and serve.
5 Tips for Making Red Wine Braised Beef Brisket
Brown the meat well. Color in the pan turns into flavor in the sauce. Give the sear time. Let the crust build before you flip.
Keep the simmer low and steady. A gentle burble keeps fibers relaxed and the slices tender. Think oven brisket recipes when you set the temperature and stay patient.
Taste the sauce at the end. A small spoon of vinegar brightens the pot. A pinch of salt can help. A knob of butter gives the sauce a soft finish.
6 Making Red Wine Braised Beef Brisket Ahead of Time
I often cook this one day ahead. The meat chills and firms which makes neat slices. The sauce rests and the flavors knit. On the next day I warm the pot on low heat and the kitchen smells great.
For slow cooker brisket recipes you can braise to tender in the oven then hold warm in the cooker for service. The slices bathe in sauce and stay juicy for hours on a buffet.
Plan sides that wait well. Mashed potatoes hold in a warm bowl. Buttered noodles sit ready. A crisp salad can chill and meet the plate at the last minute.
7 Storing Leftover Red Wine Braised Beef Brisket
Cool the brisket in the sauce then pack slices with enough liquid to cover. Use tight containers. The meat keeps well in the fridge for four days and in the freezer for two months.
For reheating set a covered pan over low heat. Add a splash of stock if the sauce feels thick. The beef loosens and shines again. Red wine brisket tastes even better on day two.
Use leftovers in tacos baked potatoes or grain bowls. Best red wine braised brisket makes a fine lunch with soft rolls and pickles.
8 Try these beef dinners next
9 Red Wine Braised Beef Brisket
Beef Brisket Recipes Red Wine Braised Brisket Youll Love
Ingredients
For the Beef
- 4 pounds beef brisket trimmed but with a thin fat cap
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
For the Braise
- 1 large yellow onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 6 cloves garlic smashed
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 2 cups beef stock low sodium
- 1 tablespoon balsamic vinegar
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 1 strip orange peel optional
For Serving
- Mashed potatoes or buttered pappardelle
- Fresh parsley chopped
Instructions
For the Beef
- Pat the brisket dry and season all over with salt and pepper.
- Heat a large Dutch oven over medium high and add olive oil.
- Sear the brisket on both sides until deep brown then transfer to a plate.
For the Braise
- Lower heat to medium and add onion, carrots, and celery to the pot. Cook until the vegetables soften and pick up color.
- Stir in garlic and tomato paste and cook for one minute, stirring often.
- Pour in red wine and scrape the pot to release any browned bits. Simmer until the wine reduces by half.
- Add beef stock, balsamic vinegar, thyme, rosemary, bay leaf, and orange peel. Return the brisket to the pot, fat side up.
- Bring to a gentle simmer, cover, and transfer to a 325 F oven. Cook for 2 and 1 half to 3 hours until fork tender.
To Finish
- Remove the brisket to a board and tent with foil for 15 minutes.
- Discard herb stems and bay leaf. Skim fat from the surface of the sauce.
- Slice the brisket across the grain. Return slices to the sauce to keep warm.
- Serve over mashed potatoes or noodles and top with chopped parsley.
10 Nutrition
A standard plate holds about one eighth of the brisket with sauce. That serving brings solid protein and a moderate amount of fat. The vegetables in the pot add fiber and natural sweetness.
Pair with a salad and a spoon of mashed potatoes for balance. If you track numbers use your own calculator with your brands and weights. Easy oven braised beef brisket feeds a family with comfort and care.
This recipe comes from me Nancy at Nancy Cooks which lives at https://www.nancycooks.com. We test and refine and write with calm voices. For more Beef Brisket Recipes plus braised brisket notes and tender beef brisket for Sunday ideas visit us any time.
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