Saturday, October 1, 2011

Beef Brisket in Red Wine

(4 servings)


This is a very simple dish which takes time but requires little actual work. Everything goes into a dutch oven and bakes for about 3 hours the day before I plan to serve it.

The next day, I skim off the fat and slice the meat.  I return the slices to the pot and simmer them on top of the stove until they are fork tender.

I never tire of this dish. It's delicious!



1 large onion, chopped
1/2 lb mushrooms, sliced
2 cloves garlic, minced
2 lb beef brisket
1 tsp dried thyme
1 tsp paprika
freshly ground pepper and salt, to taste
2 - 3 bay leaves
2 cups red wine

1 -2 tsp flour 

Preheat oven to 300°F.

Place the onions and mushrooms in the bottom of a dutch oven with a tight fitting lid. 

Smear both sides of the brisket with the garlic and sprinkle the thyme, paprika, salt and pepper over both sides.  Place a bay leaf or two underneath the meat with the fatty side facing up. Place the other bay leaf on top. Add the wine.


Cover the pot with a tight fitting lid and place into the oven. Bake for 3 hours. Remove from the oven and cool over night.

Skim off any fat which has risen to the surface. Slice the meat against the grain and place it back into the dutch oven.


Simmer it over very low heat on top of the stove for 30-60 minutes (depending on the thickness of your slices) or until the meat is fork tender and the sauce has reduced somewhat.

When the meat is ready. Remove it from the pot. You can thicken the sauce a bit if you like by combining a tablespoon of water with a teaspoon or two of flour. Stir this mixture into the sauce and bring the sauce to a boil. Reduce the heat and simmer for a minute or two.

Spoon over the meat.

2 comments:

Sue/the view from great island said...

I just love the idea that this gets made the day before and basically reheated. I'm not great with knowing which cuts of meat get cooked which way, so this is helpful. I grew up with a mother who cooked like this all the time, but I was too busy making granola and pies to pick up the techniques.

It's hard to get meat and gravy to photograph well, and you did a perfect job!

Gerlinde in Dallas said...

Thanks! I love braised meat and brisket is one of my favourite cuts.

Post a Comment