RED WINE BRAISED BEEF BRISKET RECIPES
RED WINE BRAISED BEEF BRISKET RECIPE | MARTHA STEWART
Slow braising an otherwise tough cut of meat like brisket turns the beef meltingly soft. This dish will warm you on chilly fall and winter nights.
Provided by Martha Stewart
Categories Brisket Recipes
Total Time 4 hours 30 minutes
Prep Time 35 minutes
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. 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 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.
Nutrition Facts : Calories 636 g, FatContent 30 g, ProteinContent 54 g
RED WINE BRAISED BEEF BRISKET RECIPE | FOOD & WINE
Both Frank Falcinelli and Frank Castronovo had early experiences with sauerbraten, the German braised brisket. Castronovo sampled it on trips to Germany; Falcinelli had it at the German deli where he worked as a teenager. The terrific recipe they ultimately perfected is both very sweet and very sour, made with raisins, apples, red wine vinegar and red wine.Plus: More Beef Recipes and Tips More German Recipes
Provided by Frank Falcinelli
Categories Beef
Total Time 4 hours 30 minutes
Yield 6
Number Of Ingredients 17
Steps:
- In a large resealable plastic bag, combine the beef brisket with the red wine, red wine vinegar, juniper berries, white peppercorns, carrots, celery, garlic and 1 of the onions. Close the bag, pressing out any air and refrigerate the brisket overnight or for up to 2 days.
- Preheat the oven to 275°. Strain the marinade, discarding the solids. Pat the brisket dry. In a large enameled cast-iron casserole, heat the oil. Season the brisket with salt and pepper and cook over moderate heat until browned all over, 8 to 10 minutes. Transfer the brisket to a large plate. Add the remaining 3 onions and the 2 finely chopped apples to the casserole and cook over moderate heat, stirring frequently, until softened, about 7 minutes.
- Return the brisket to the casserole and add the raisins, bay leaf, thyme and the strained marinade. Season with salt and pepper and bring to a simmer. Cover and braise in the oven for about 3 hours, until the meat is very tender; turn the brisket halfway through cooking.
- Carefully transfer the brisket to a plate; cover and keep warm. Strain the cooking liquid into a heatproof measuring cup, pressing down on the solids. Wipe out the casserole and add the cooking liquid and chicken stock. Boil over moderately high heat until reduced by half, about 20 minutes. Season the sauce with salt and pepper. Thinly slice the brisket across the grain and garnish with the chopped apple. Serve with the sauce and Pretzel Dumplings.
More about "red wine braised beef brisket recipes"
RED WINE-BRAISED BRISKET RECIPE | BON APPÉTIT
You know those dishes that everyone says taste even better if you make them ahead of time? This is a perfect example. The flavors continue to deepen as the braise sits, and it’s that much easier to skim the surface when the sauce has a chance to chill. This is part of BA's Best, a collection of our essential recipes.
From bonappetit.com
Reviews 3.8
From bonappetit.com
Reviews 3.8
- If not serving immediately, transfer brisket to a large bowl and pour braising liquid over; let cool in sauce. Cover and chill, at least 4 hours and up to 4 days. To serve, preheat oven to 325°. Skim fat from surface of sauce; discard. Cover and reheat brisket in sauce, 1–1 1/2 hours.
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RED WINE BRAISED BEEF BRISKET RECIPE | REAL SIMPLE
The smell of meat braising in the oven is a treat unlike any other. The fragrance lingers for hours, and builds up anticipation for the hearty, warming feast to come, especially welcoming when we’re stuck at home and need just about anything to look forward to. Slow cooked brisket, a popular entree for Rosh Hashanah—the Jewish New Year, which starts on the eve of Friday, September 18 this year—is one of those minimal effort, high payoff dishes that’s sure to earn compliments for years to come from any guests lucky enough to taste it. This brisket recipe uses red wine to create a saucy gravy and infuse the tender meat with bold flavor, plus a squirt of sweet honey (traditional for celebrating the Jewish New Year). Serve brisket with grains or roast vegetables, which will easily soak up the extra sauce, like couscous, polenta, wild rice, egg noodles, beets, squash, sweet potatoes, or really whatever piques your appetite while the brisket slow cooks. And yes, one brisket renders a lot of meat—but that’s good news for a dish that’s typically even better leftover.
From realsimple.com
Reviews 5
Total Time 20 minutes
From realsimple.com
Reviews 5
Total Time 20 minutes
- Ideally, brisket will cool overnight so fat can solidify and be easily skimmed off. If serving immediately, remove brisket from pot, slice against the grain and return meat to braising liquid and carrots to reheat. Serve sliced brisket straight from the pot, spooning liquid on top, or plate with herbs, celery leaves, and carrot greens for garnish. Dress with extra liquid and a few thin slices of hot pepper.
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RED WINE BRAISED BEEF BRISKET RECIPE | REAL SIMPLE
The smell of meat braising in the oven is a treat unlike any other. The fragrance lingers for hours, and builds up anticipation for the hearty, warming feast to come, especially welcoming when we’re stuck at home and need just about anything to look forward to. Slow cooked brisket, a popular entree for Rosh Hashanah—the Jewish New Year, which starts on the eve of Friday, September 18 this year—is one of those minimal effort, high payoff dishes that’s sure to earn compliments for years to come from any guests lucky enough to taste it. This brisket recipe uses red wine to create a saucy gravy and infuse the tender meat with bold flavor, plus a squirt of sweet honey (traditional for celebrating the Jewish New Year). Serve brisket with grains or roast vegetables, which will easily soak up the extra sauce, like couscous, polenta, wild rice, egg noodles, beets, squash, sweet potatoes, or really whatever piques your appetite while the brisket slow cooks. And yes, one brisket renders a lot of meat—but that’s good news for a dish that’s typically even better leftover.
From realsimple.com
Reviews 5
Total Time 20 minutes
From realsimple.com
Reviews 5
Total Time 20 minutes
- Ideally, brisket will cool overnight so fat can solidify and be easily skimmed off. If serving immediately, remove brisket from pot, slice against the grain and return meat to braising liquid and carrots to reheat. Serve sliced brisket straight from the pot, spooning liquid on top, or plate with herbs, celery leaves, and carrot greens for garnish. Dress with extra liquid and a few thin slices of hot pepper.
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SLOW COOKED WINE-BRAISED BEEF BRISKET | BETTER HOMES & GARDENS
Braise brisket in wine for a lavish (yet easy) slow cooker meal. Turn it into brisket pie for weeknight comfort food.
From bhg.com
Reviews 3.5
Total Time 130 minutes
Category Recipes and Cooking
Calories 355 calories per serving
From bhg.com
Reviews 3.5
Total Time 130 minutes
Category Recipes and Cooking
Calories 355 calories per serving
- Remove brisket from cooker. Using a slotted spoon, remove vegetables from cooker. Reserve half of the beef (about 1 pound), 1 cup of the vegetables, and 1 cup of the cooking juices; store* as directed below. Use in Brisket Pie (see recipe below). Slice remaining beef; serve with vegetables, cooking juices, and mashed potatoes. Makes 6 servings + reserves.
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BEEF BRISKET WITH RED WINE & SHALLOTS | BEEF RECIPES ...
This stew is a version of the Greek favourite stifado. Normally the Greeks use diced beef for stifado, but whole briskets seem to work well, too. Brisket is one of the cheapest cuts you can buy, but this recipe transforms it into something very special!
From jamieoliver.com
Total Time 2 hours 35 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 481 calories per serving
From jamieoliver.com
Total Time 2 hours 35 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 481 calories per serving
- Peel the shallots and garlic. Heat the oil in a pressure cooker (or heavy-based casserole). Add the beef and turn it every couple of minutes, or until it's golden on all sides. Remove and set aside.
- Add the whole shallots and garlic to the pan and cook for around 10 minutes, or until they start to soften and take on colour. Finely grate in around a quarter if the nutmeg, then add all remaining ingredients, except the beef brisket.
- Half fill the tomato tin with water and tip this in too. Season well with sea salt and black pepper. Gently stir until hot and starting to thicken.
- Return the beef to the pan and put the lid on, making sure the valve is shut. Cook on a low heat for 1 hour 15 minutes (or 2 hours if not using a pressure cooker).
- Release the valve and, once the steam has stopped hissing, remove the lid. Leave the beef to rest for 10 minutes before removing. It should flake apart easily with 2 forks, though if it doesn't, it's fine to continue cooking it for a few more minutes.
- Stir the remaining sauce and season to taste. Break apart or carve the beef and serve with the lovely rich sauce spooned over the top.
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POT ROAST BEEF BRISKET WITH RED WINE RECIPE - COUNTRYFILE.COM
Take your time and make this delicious and tender beef brisket with red wine
From countryfile.com
Category Seasonal recipes
Calories 0 calories per serving
From countryfile.com
Category Seasonal recipes
Calories 0 calories per serving
- Turn off the oven. Lift the meat from the casserole, set it on a heatproof plate and put in the oven to keep warm. Remove two tablespoons of cooking sauce and place in a heatproof glass to cool. Set the casserole on the hob over a medium heat and simmer for about 10 minutes to reduce the sauce a little. Stir the cornflour into the cooled reserved juices to form a smooth paste. Pour into the casserole, stirring until the sauce thickens. Turn off the heat, taste to check seasoning. Cut the beef into thick rustic slices and serve with gravy poured over.
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RED WINE-BRAISED BEEF RECIPE - PETER PASTAN | FOOD & WINE
Peter Pastan loves the beef flatiron (or top blade) steak from the shoulder because it stays tender and flavorful after long braising, unlike the brisket or round roast, which can get stringy. At the Piedrasassi harvest dinner, he marinated the meat in just-picked and crushed Syrah grapes; in this recipe, table grapes work just as well. More Recipes with Red Wine
From foodandwine.com
Total Time 3 hours 30 minutes
From foodandwine.com
Total Time 3 hours 30 minutes
- Transfer the beef to a carving board and thickly slice across the grain. Arrange the beef on a platter. Skim any fat from the braising liquid; spoon the liquid over the meat with some of the vegetables and serve.
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EASY RED WINE-BRAISED BRISKET RECIPE - TODAY.COM
Nov 30, 2021 · Whisk together wine and tomato paste and pour around brisket. Add enough broth to the pan so that the liquid covers 3/4 up the side of the meat. If additional liquid is needed, add water. Cover pan...
From today.com
From today.com
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RED WINE BRAISED BEEF BRISKET RECIPE | MEAT RECIPES | PBS FOOD
3 cups dry red wine Directions Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium high. Season brisket with salt and pepper; in batches, cook,...
From pbs.org
From pbs.org
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RED WINE BRAISED BRISKET RECIPE | D’ARTAGNAN
In a large Dutch oven over medium-high heat, add about 2 tablespoons oil and heat until shimmering. Sear brisket until deep chestnut brown in color, about 5-6 minutes on each side. Remove brisket to a plate and set aside. Pour off all but about 1 tablespoon of oil/rendered fat. Add onions, garlic, and celery; season with salt and pepper.
From dartagnan.com
From dartagnan.com
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RED WINE BRAISED BEEF BRISKET RECIPE | MEAT RECIPES | PBS FOOD
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.
From pbs.org
From pbs.org
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RED WINE AND MARINARA BRAISED BEEF BRISKET – MEZZETTA
A slow-cooked, red wine and marinara braised brisket is the perfect cozy dinner for an indulgent evening with minimal effort. Prime cut of beef gets slowly roasted with chunky vegetables in a flavorful braising liquid until it’s fall-apart-tender. Serve it with the silkiest sauce, made in the very same pot.
From mezzetta.com
From mezzetta.com
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RED WINE BRAISED BEEF BRISKET WITH FLYING DISKS | SARA MOULTON
Nov 10, 2015 · 1 cup matzo meal. Preheat the oven to 300 F. and set a rack in the lower third of the oven. Prepare the brisket. Heat the oil in a large casserole or Dutch oven over medium high heat until hot. Season the brisket on both sides with salt and pepper and add it to the Dutch oven, skin side down.
From saramoulton.com
From saramoulton.com
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RED WINE AND ONION-BRAISED PASSOVER BRISKET RECIPE -SUNSET ...
Transfer brisket to a plate. Step 2. 2. Add 2 cups broth to pot and bring to a boil, scraping any browned bits from bottom of pot. Stir in wine, prunes, and brown sugar. Return brisket to pot, fat side down, and cover with onions and garlic. Cover pot and put in oven. Cook for 3 hours, turning meat halfway through.
From sunset.com
From sunset.com
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BRAISED BEEF BRISKET - SOUTHERN KITCHEN
Aug 09, 2021 · 1 1/2 cups red wine (Podhorez recommends cabernet) 1 (14 1/2-ounce can) low-sodium beef broth. 1/2 cup balsamic vinegar. 1 tablespoon tomato paste. Instructions. Heat oven to 300 degrees. Lightly coat brisket with vegetable oil and then season all over with salt, pepper, paprika and cumin.
From southernkitchen.com
From southernkitchen.com
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BRAISED BRISKET RECIPE | LEITE'S CULINARIA
Sep 04, 2021 · Braised brisket is the Proustian madeleine of Jewish cooking. Or so says cookbook author Leah Koenig. While there’s no question that the braised brisket your bubbe made was the best brisket ever, this slightly inebriated braised brisket with red wine and honey is about to become your very close second favorite brisket ever.
From leitesculinaria.com
From leitesculinaria.com
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WINE-BRAISED BEEF BRISKET RECIPE | EATINGWELL
Trim fat from brisket. If necessary, cut beef to fit a 5- to 6-quart slow cooker (see Tip). Place carrots and onion in cooker. Top with brisket. In a medium bowl stir together wine, tomato paste, tapioca, Worcestershire sauce, chili powder, liquid smoke (if using), garlic powder, and salt; pour over brisket in cooker.
From eatingwell.com
From eatingwell.com
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THE ULTIMATE BRAISED BRISKET RECIPE | TYLER FLORENCE ...
Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper. Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil ...
From foodnetwork.com
From foodnetwork.com
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