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!!!
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Bottle of Wine Braised Brisket
- 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
- 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!