This Bottle of Wine Braised Brisket is the perfect main-course when entertaining! While the cook time may be long, the preparation is simple and it turns out delicious every time! It also feeds a very large amount of people and it is a TOTAL crowdpleaser.
I once made this recipe for a group dinner that I was catering (something I don’t normally do, for the record… it was for a charity auction). When I made it the first time I actually cooked it at an even lower temperature overnight and it was outstanding! I knew it would make most people a little nervous to cook the meat overnight (I myself was a little worried and woke up a few times to check on the brisket, ha), but I knew I just had to recreate the same recipe to share with you all to make this holiday season. With this cooking method, the brisket is made in about 4 hours and it is still fall-apart tender and absolutely delicious!
The ‘bottle of wine’ aspect might make you a little skeptical but let me assure you it adds such a lovely flavor to the brisket. Most of the alcohol cooks off when it’s cooking, so the brisket won’t make you drunk. The longer you cook, the more alcohol cooks out, and I have read that you have to cook food for about 3 hours to fully erase all traces of alcohol. [source: Food Network] The white wine does add brightness and acidity to the dish, which I find brings out all of the lovely flavors of the brisket, herbs, and all of the other lovely ingredients used in this dish.
If you are really trying to serve up a 5-star restaurant quality dinner, try serving this Bottle of Wine Braised Brisket with this Mushroom Risotto. The creamy, starchy base topped with the rich, flavorful braised beef is a force to be reckoned with. Serve it with this lovely butter lettuce salad and you have yourself the best dinner!!!
SHOP THE POST HERE:
Bottle of Wine Braised Brisket
Ingredients
- 4 - 4.5 lbs. Flat-Cut Brisket
- 3 teaspoons kosher Salt
- 2 teaspoons black pepper
- 1 teaspoon smoked paprika
- ¼ cup flour
- ¼ cup extra virgin olive oil
- 2 cups diced yellow onion or 1 large onion
- 1 cup diced celery or 2 stalks
- ¾ cup diced carrot or 1 large carrot
- 3 cloves garlic thinly sliced
- 2 tbsp tomato paste
- 2 tbsp grainy dijon
- 1 bottle of dry white wine I use a chardonnay
- 1 cup beef or chicken broth
- 2 bay leaves
- 2 sprigs rosemary
- 5 sprigs thyme
- kitchen twine
Instructions
- Preheat the oven to 300 degrees.
- Cut the brisket in half, crosswise. Season the beef all over with the salt, pepper, and smoked paprika and using your hands, rub the seasoning into the meat evenly. Next, sprinkle the flour over the meat and rub into the meat so that it evenly coats the beef on all sides.
- Heat the olive oil in a large dutch oven over medium heat. When hot, sear the beef (you’ll do this in two batches) so that it is golden brown on both sides, about 3 to 4 minutes per side. Transfer the browned meat to a plate and set aside until both pieces of the meat are browned.
- Add the onion, celery, carrot and garlic and cook, stirring, until the veggies are just tender, 5 to 7 minutes.
- Add the tomato paste and dijon mustard and stir to combine. While stirring, slowly pour in the white wine until well combined. Next, add the broth.
- Nestle the browned brisket into the sauce. Add the bay leaves. Using some kitchen twine, make a small bouquet of the thyme and rosemary by tying a little bow around sprigs. Add that to the sauce.
- Cover with a tight fitting lid and transfer to the oven. Bake until the brisket is fork tender, about 4 hours.
- Transfer the cooked brisket to a large sheet pan and using two forks, shred the brisket. Discard the bay leaves and the herb bouquet. Using a spoon, spoon out any excess fat that has accumulated at the top of the sauce. Place the shredded beef back into the pot and toss with the remaining sauce in the skillet.
- Serve and enjoy!
Photography and styling by Eat Love Eats.
134 Comments
rachel
March 20, 2023 at 1:10 amThis is the only roast recipe I will ever use again! I couldn’t find a brisket that was smaller than 8 lbs (and we’re a family of 2), so I subbed a chuck roast and it was amazing!! Served over polenta the first time and as more of a “ragu” with gnocchi for dinner the next night. Highly recommend the gnocchi option. My husband said it was his favorite thing I’ve ever made!
Alex
March 20, 2023 at 3:24 pmDelicious! Thanks for the review!
Margo
January 4, 2023 at 3:04 amI made this for my husband’s work team for a Christmas dinner. Was a BIG hit and so easy! Instead of risotto, I served it over jalapeño cheese grits. So delicious! Thanks for making me look good! New fan!
Alex
January 4, 2023 at 1:13 pmFabulous!! thank you so much for the review and comment!
Erin
December 19, 2022 at 3:39 amI made this last Christmas and it was PERFECT. I would like to try it this year again but want to attempt a lower/slower cook time overnight. What temperature and time do you recommend? Thank you!!
Alex
December 19, 2022 at 9:35 pmohhhh lovely! I have actually cooked it lower and slower before– at 275 and it took closer to 7-8 hours if I remember correctly
Erin
December 20, 2022 at 12:47 pmThank you!!
Casaey
December 10, 2022 at 6:01 amI had to triple this recipe and the Creamy Mushroom Risotto for a large dinner party this evening. I ended up using my Nesco electric roaster pan to fit it all in, and it worked amazing. The cook time was about 5.5 hrs, I think because I made so much. But it turned out the same as when I made a smaller batch in my dutch oven. Everyone loved it and thought I had it catered. Thank you!
Alex
December 12, 2022 at 10:36 pmSo glad this worked out — lucky guests! Thanks for commenting.
Malorey Hadley
December 9, 2022 at 9:23 pmHi Alex! I accidentally bought a red wine instead of white. Do you think it will still work out? Maybe add less red since it’s stronger in flavor?
Alex
December 12, 2022 at 10:34 pmThis will still be tasty! It will be a bit richer since the white wine is a little brighter, but still delicious.
Kate
August 9, 2022 at 6:56 pmIf we’re serving fewer people and cooking a smaller brisket (about 2.5 lbs instead of 4-4.5), would you recommend halving the vegetables/sauce also or would the flavor still it work well with “extra” sauce if we went with original measurements besides the beef?
Alex
August 9, 2022 at 10:27 pmYes, I think if you half it all it should work well– I worry the sauce won’t thicken if you keep the ratios the same and half the amount of the brisket.
Elizabeth
December 7, 2022 at 4:10 pmWould the cook time still be the same? 🙂
Alex
December 12, 2022 at 10:33 pmIf closer to 2.5 pounds, it may be done after 2.5-3 hours; I would check it around hour 2 to see how tender it is and continue cooking as needed.
Lizzie
January 10, 2022 at 7:51 pmHi Alex.
Would this be too big to make in my 5.5 quart dutch oven (#26 le creuset)?
Alex
January 10, 2022 at 9:35 pmI think it will all fit!! I haven’t tried it yet so i am not 100% sure!
Christine Hunter
December 28, 2022 at 4:59 pmHi! I made this a few weeks ago and it was wonderful! I’m making it for New Years and serving more people. Would I double the recipe for a 6-8lb piece of brisket? Or how would you alter the recipe for a larger piece of meat? Thank you!
Alex
December 29, 2022 at 10:39 pmYes I think doubling the recipe for 8lb piece is good. Just be sure to cut down the brisket into smaller hunks so it all has time to cook.
Jamie Martin
January 2, 2022 at 2:41 amMakes a wonderful holiday meal, especially with the mushroom risotto. So spectacular!
Marcia
December 22, 2021 at 8:50 pmI have a large Chuck Roast in the freezer. Do you see any reason I couldn’t sub the chuck for the brisket?
Alex
December 23, 2021 at 12:20 pmit should still be great with a chuck roast!
Matt
December 19, 2021 at 6:08 pmcan you do this in an instant pot? if so how long?
Alex
December 20, 2021 at 12:42 pmI haven’t yet made this in the IP so I am not positive. The beauty of cooking it in the oven is the sauce cooks down and is perfectly thick and the flavor really seeps into the meat when cooking low and slow. I think the sauce would be much thinner in the IP, even though I am sure it’d still be good. Sorry I don’t have an exact cook time to help guide you here.
Deena
December 22, 2021 at 12:15 pmCan this be done in my crock pot for 4 hours?
Alex
December 22, 2021 at 12:37 pmI find that the sauce doesn’t cook down and get thickened/gravy like in the crockpot. I just don’t think it reduces the wine enough :/
Judy N
December 8, 2021 at 7:54 pmI need to double this recipe to feed 16 people. Please confirm you would just double all ingredients, especially the herbs and seasonings….
Alex
December 9, 2021 at 12:20 pmHi! yes– and I do think you’ll need to do two dutch ovens– maybe if it’s doubled it will all fit but I worry it may not with how big the meat is/how much liquid. Separating it would be best if you have 2 dutch ovens to ensure it’s all perfect!
Joseph Winstead
November 12, 2021 at 11:28 pmFirst of all this is an awesome recipe.; maybe my favorite thing I’ve ever made (paired with the risotto and the black truffle vinaigrette salad). My question is this: do you think this would be good with chicken? I was going to make this for friends visiting, however I learned one of them isn’t a fan of beef (crazy, I know). Should I just go with the pot roast chicken recipe, or do you think this would work with chicken? Thanks!
Alex
November 15, 2021 at 6:36 pmIf you are wanting a fun entertaining chicken recipe– I recommend this one:
https://thedefineddish.com/french-chicken-with-creamy-dijon-mustard-white-wine-sauce/
Lexie
November 8, 2021 at 3:15 pmI am dying to make this! But I am gluten free – what kind of flour would you recommend subbing in that is gluten free friendly?
Alex
November 8, 2021 at 4:44 pmYou can use a 1:1 Gluten-Free Flour! Bob’s Red Mill and King Arthur brands each have one.
Jessica
March 29, 2021 at 3:36 amI’ve made this as a meal with the risotto and salad as you suggested and it’s been a hit every time. Since I love spice (like you do) is there a way to incorporate some heat into this dish? If so, what would you suggest?
Alex
March 29, 2021 at 12:02 pmYou could lightly dust the brisket (before browning) with a little cayenne pepper. I wouldn’t do more than 1/2 tsp total! it’ll give it a touch of heat!
Danielle
February 23, 2021 at 4:03 amMade this along with the Creamy Mushroom Risotto for my family tonight and it was WONDERFUL! Might be our all-time favorite Defined Dish recipe! I used 2.5 lb brisket and cooked it for about 3.5 hours; it made enough for 5 people plus some leftovers. Thank you, Alex!
Alex
February 23, 2021 at 1:35 pmso happy you loved it!!!
Megan Marie Johnston
December 20, 2021 at 3:37 pmWith the 2.5 brisket did you half everything else?
Katie
February 15, 2021 at 5:18 pmAbsolutely amazing! My house smelled incredible. I really want to host a dinner party now so I can share this with all my family and friends!
Caitlin
February 14, 2021 at 3:42 amSO GOOD! Already excited to make this again!
Grace Ann
January 24, 2021 at 9:15 pmHave already made this twice — it was a huge hit! Talk about melt in your mouth brisket. Can’t wait to make it AGAIN!
Katy
January 4, 2021 at 5:20 pmMade this for our anniversary– it was so delicious. I thought we’d have way too many leftovers to eat up, but a few days later and they’re gone! (Pretty sure my husband ate brisket for breakfast, lunch, and dinner yesterday! ha!)
Wendy Bastis
January 1, 2021 at 7:18 pmI made this and the mushroom risotto for NYE and it was fantastic. Thanks, Alex!
Bailey
December 31, 2020 at 12:32 amMaking this on New Years! Would a cheap bottle of white wine work ( i.e.yellow tail) or should I use a nice one more suited for drinking?
Alex
January 2, 2021 at 2:34 pmyes! cheap is totally fine here. As long as you like the taste of the wine (enough) it will be good. I use La Crema when cooking a lot and it comes out great and it’s not too pricey ($11)
Bailey
January 2, 2021 at 6:23 pmThank you, used Cupcake Chardonnay and it turned out great,
Grace Ann
January 24, 2021 at 9:14 pmHave already made this twice — it was a huge hit! Talk about melt in your mouth brisket. Can’t wait to make it AGAIN!
Alex
January 25, 2021 at 1:38 pmSo glad you love it, Grace. It really is just so so delicious.
Alli B
December 28, 2020 at 6:26 pmCan’t wait to make this! What temp did you cook this when you cooked it overnight? I’m considering doing the same!
Alex
January 2, 2021 at 2:39 pmI cooked it at 275 when I cooked it overnight!
Tina
December 22, 2021 at 1:34 amHi Alex, would like to try this overnight. How many hours did you cook it for?
Alex
December 22, 2021 at 3:22 amOh gosh I did it years ago and honestly– i can’t remember at all!
Hannah
December 28, 2020 at 5:05 pmAbsolutely loved this. I used a 3.25 on brisket in my 5.5 qt Dutch oven and didn’t change anything else in the recipe and it was perfect! I unfortunately couldn’t find a flat cut so the brisket I used was much fattier than I would have preferred. I’ll definitely keep an eye out for flat cut or a different roast cut to use next time. But the flavors were just amazing and it was EASY. Served it with your mushroom risotto and there were no leftovers!!
Lizzie
January 10, 2022 at 7:52 pmHi! How many people did that end up serving? Thanks!
Jaime
December 27, 2020 at 10:05 pmThis was so good!!! I thought there would be a ton of leftovers, but we couldn’t stop eating it. Can’t wait to make it again
Kelsi
December 27, 2020 at 5:32 pmMade this for Christmas dinner and it was SO good! Makes awesome leftovers too… Brisket breakfast tacos??
Alex
December 28, 2020 at 12:55 amheck. yes!
Adriana Barreneche
December 27, 2020 at 12:34 amMy regular over is too small. Do you think I can make this one on a Dutch oven? Btw your book basically changed the way my family eats now and I’m very grateful for that. Also, I love your husband’s cocktails. Cheers!
Alex
December 28, 2020 at 12:57 amyes, over low heat for 4 hours or so will work. Just make sure it’s got a light simmer going!
Lisa
January 2, 2021 at 12:23 amMade this tonight but had to improvise a little to use what I had..used Chuck roast and my Instant Pot. It turned out amazing!! I think with using the IP though it leaves more liquid, and doesn’t cook down quite as much. I don’t own a Dutch oven but maybe I need one!
Cathryn Grayson
January 14, 2021 at 12:56 amHi there! May I ask how long you cooked it in the Insta Pot?
Theresa
December 19, 2022 at 5:47 amI can’t wait to make this!! I’m cooking it Christmas eve, is it easy to reheat for Christmas day??
Alex
December 19, 2022 at 9:35 pmyes absolutely!! it reheats wonderfully.
Lindsay
December 26, 2020 at 2:07 amI made this tonight for Christmas dinner and it was beyond insane how good it was. People commented on how good the house smelled and were blown away by the taste. You knocked this one out of the park. Well done!
Colyn
December 25, 2020 at 4:40 pmWe made this for Christmas Eve dinner last night. It was absolutely fabulous! Thank you!
Debbi
December 24, 2020 at 6:02 pmIf you cut it crosswise one piece will have fat and the other won’t? correct?
Alex
December 24, 2020 at 6:41 pmno, just cut it in half.The crosswise thing may be confusing.
John
December 23, 2020 at 8:38 pmRecipe looks great. Any reason it wouldn’t work just as well if I add some more vegetables, like peas, lima beans and potatoes?
Alex
December 24, 2020 at 6:46 pmI think the veggies you mentioned particularly might get a little mushy personally. I like to think of this braised brisket just as a good braised meat that you can serve on top of or alongside pretty much anything. Those would make great sides to the dish
Jessica
December 23, 2020 at 4:04 pmDoes enough alcohol cook out of this to serve to children?
Alex
December 24, 2020 at 6:49 pmI am not certain on how much alcohol truly cooks off or how to evaluate that in my kitchen; however, if you see the link I provided in my post it has some good information on this. While I do feed this to my kids, I recommend every individual looking into this topic more if you are concerned to make your own informed decision.
Leah
December 22, 2020 at 6:21 pmThis looks delicious! Do you think anything could sub for the wine? I don’t drink so also don’t cook with wine, curious if maybe a broth or something else would work or if that would entirely change the flavor
Alex
December 23, 2020 at 2:02 pmyes! sub 3 cups more of broth + 2 tbsp apple cider vinegar.
Jessica Dudley
December 24, 2020 at 3:58 pmMaybe try a non-alcoholic wine to preserve the flavor of the recipe without the consumption of any trace alcohol left after cooking.
Natalie
December 21, 2020 at 6:00 pmThis brisket was so good. Extremely tender even our picky kids ate it. It was also very easy and the house smelled amazing all day. I made it with the mushroom risotto which makes it even better. Can’t wait to cook this for a crowd
Jenika
December 20, 2020 at 3:03 pmHi Alex! Love your recipes! I’m making this today. Can I let it cook longer than 4 hours? I’ve got all day.’
Alex
December 20, 2020 at 4:20 pmIf you lower the heat, you could go 5-6 hours (275)
Quinn
February 14, 2021 at 3:41 amAnother amazing recipe! Made this for my dad, who’s the pickiest eater ever, and he got seconds! So excited to make this again
Tracy R.
December 26, 2022 at 8:49 pmMade for Christmas and it turned out wonderful! Thank you!!
Alex
December 27, 2022 at 9:28 pmAmazing!!! So happy to hear that.
Angelina Ferre
December 18, 2020 at 5:53 pmAre there any changes to this recipe if we only have a crock pot? Do I need to sear it first before putting it in the crock pot? Thank you so much!
Alex
December 18, 2020 at 6:30 pmYes, definitely sear it first and saute the veggies. Then place it all in the crockpot with the wine, broth, herbs…. cook on low for 8 hrs.
Alex
December 18, 2020 at 6:33 pmYou will still sear beforehand, saute the vegetables and make the sauce then add all to the crockpot. I would cook on low for about 8 hours!
Kim
December 25, 2020 at 11:27 pmPreparing today in the crock pot don’t have 8 hours hoping it goes well!! ❤️
Gretchen
December 17, 2020 at 2:48 pmHi Alex! I am making this tonight and can’t wait. Curious why you suggest to use a white wine vs. red wine? I usually see red wines with red meat.
Alex
December 17, 2020 at 3:48 pmThe white wine adds more brightness and acidity to the dish. Red wine is often used, but I love how the white wine keeps the dish a little lighter. Enjoy!!
Danielle
December 17, 2020 at 2:41 pmWhat size of dutch oven did you use for this? I don’t have any cast iron ovens yet; what staple sizes would you recommend to start investing in those pieces?
Alex
December 17, 2020 at 3:26 pmI used my 9 1/2-quart for this recipe! I’d go with a round 7-quart first, but the 5-quart is a great size too if you are usually cooking for 1 to 2 people.
Raquel
December 20, 2020 at 5:01 pmIs there a grain free flour we can substitute for regular flour?
Alex
December 20, 2020 at 7:48 pmYou could use cassava flour
Kimberly
December 28, 2020 at 6:38 pmDo you use the same measurement for the cassava flour?
Alex
December 28, 2020 at 9:51 pmyes
Mandy
December 17, 2020 at 5:35 amDoes the brisket need to be trimmed at all? . I got a flat brisket but it has a thick layer of fat on one side.
Alex
December 17, 2020 at 1:09 pmyes, trim as much as you can
Emily B
December 16, 2020 at 11:41 pmWhat could I use to Cook this in if I don’t have a Dutch oven??
Alex
December 16, 2020 at 11:58 pmI can’t say for sure that cooking this in the pyrex or roasting will turn out perfectly with this cook time/temperature. I haven’t yet tried it yet, I am sorry.
If you do try it in one of the two, be sure to wrap it super tight and seal it very very well with foil. I would recommend using a crockpot before using a pyrex and/or roasting pan to ensure it doesn’t dry out 🙂 I’d do low for 8 hours with thee crockpot.
Andrea
December 16, 2020 at 10:50 pmCould you use red wine instead of white wine in this recipe?
Alex
December 16, 2020 at 11:55 pmyou can! it’ll change the flavor quite a bit, though.
Kayla
December 16, 2020 at 8:08 pmYummm! I only have a small dutch oven, should I try to make it n a roasting pan instead?
sera
December 16, 2020 at 7:07 pmDo you think arrowroot powder could be used in place of the flour?
Alex
December 16, 2020 at 9:31 pmI recommend cassava. But if you use arrowroot you’ll just need 2-3 tablespoons
Melanie
December 16, 2020 at 5:55 pmCant wait to try this! Love your book too!
Anne Marie
December 23, 2020 at 1:22 amHi. Excited to try this. Could you make this ahead of time (like one day before) and slowing reheat?
Thanks!
Alex
December 23, 2020 at 2:01 pmDefinitely!! When reheating, I’d add 1/2 cup or so of broth, toss to coat, and heat on low heat (somewhere between 275-300) until nice and warm.
Cristina
December 16, 2020 at 3:37 amIt was ridiculous. Like, unfair how good it was. Goodbye dreams of a diet in the new year, because I ate 2 plates and I’m gonna make it again next week.
Alex’s recipes are always on point, but this one was off the charts. Simple but so flavorful! We halved the recipe for 3 of us and it got devoured even by my six year old. Make it with the risotto and it’s better than any restaurant, I promise.
L Goodman
January 3, 2021 at 5:04 pmWhen you halved the recipe, did you just simply use half of each ingredient or did you use the full amount for any? I have a 2 lb brisket since this is just going to be a weeknight meal for me and my husband and maybe my toddler. Thanks!
Amanda Brown
December 15, 2020 at 10:25 pmMaking this tonight with the risotto and I’m so excited! I am using a smaller brisket (a little over 3 pounds). Do you know what temp it should be? I’m going to check it around the 3 hour mark.
Alex
December 15, 2020 at 11:27 pmI’d keep it at the same temperature.
Stephanie
December 15, 2020 at 12:26 amExcited to try this! Can I use beef Chuck instead? Would I reduce the cooking time?
Alex
December 15, 2020 at 1:42 amChuck roast should work well here! Depending on how heavy the roast is, the cook time will be similar.
Trish
March 5, 2021 at 4:49 pmDoes this recipe work just as well if you halve the whole thing? Any cooking time changes?
Alex
March 7, 2021 at 6:19 pmIt should work fine if you half it! and I think you can cut the time back by about 1 hour.
Alex
December 14, 2020 at 7:14 pmThis looks amazing! Any suggestions for a sub for the dijon mustard? My husband is allergic… Thank you!!
Alex
December 15, 2020 at 1:37 amyou can just omit it!
Judy
December 14, 2020 at 3:53 pmWould an all purpose gfree flour work for this like King Arthur or is cassava flour the way to go?
Alex
December 14, 2020 at 4:03 pmGluten free flour would work fine, too!!!
Lynn Thomas
December 15, 2020 at 4:01 amHi Judy! I would try cassava flour first. It will be delicious!
Elliot Fisch
December 14, 2020 at 2:48 pmCan you do this using a sous vide?
Alex
December 14, 2020 at 4:04 pmI am not familiar with cooking with a sous vide.
Arden
December 14, 2020 at 2:43 pmMaking this tonight! WITH the risotto! Can I ask, why do you cut the brisket in half? To make searing & handling easier?
Alex
December 14, 2020 at 4:04 pmyes + to help it fit into the dutch oven!
Yvette Benitez
December 14, 2020 at 12:08 pmCould I make this a slow cooker? if so how long ? Looks delicious!!
Alex
December 14, 2020 at 4:05 pmyes you could. I definitely prefer this cooking method– but in slow cooker do low for 8 hours.
Emily
December 14, 2020 at 3:55 amMaking it this week! Yum 😋
Lindsay
December 14, 2020 at 1:36 amHow many does this serve? I can’t wait to
try!
Alex
December 14, 2020 at 4:07 pmI’d say about 10 people!
Kacey
December 13, 2020 at 6:14 pmSo excited for this recipe! Would you recommend using a 1:1 flour substitute or cassava flour to make this gluten free?
Alex
December 13, 2020 at 11:56 pmyes for sure!
Barbara
December 13, 2020 at 4:00 pmIf I’m feeding 5 people, do I need a 4lb brisket? They aren’t heavy eaters. If I use a smaller one, by how much would I cut the cook time? Also, we cooking through your book and absolutely love everything. Last night’s blueberry sauce over filet with cauliflower mash was devine!
Alex
December 15, 2020 at 1:41 amYou could definitely cut down to 2.5-3 lbs of brisket. I am not positive on cook time, but I would still do about 3 hours.
So glad you are enjoying the book!
Yvonne Donaldson
December 13, 2020 at 3:44 pmThis looks fabulous. You’ve just given me the menu for my next dinner party.
Melanie
December 13, 2020 at 4:23 pmCan you use arrowroot or tapioca instead of flour? I am gluten free so just wondering if there is a substitute? Thank you!!
Alex
December 13, 2020 at 11:57 pmI’d go with Cassava!!
Carly
December 13, 2020 at 5:41 pmYou posted this at the perfect time! I was craving some comfort food and this popped up on my Instagram! Making it tonight 🙂
Alex
December 13, 2020 at 11:56 pmENJOY!