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Bottle of Wine Braised Brisket
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5 from 42 votes

Bottle of Wine Braised Brisket

Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Servings: 10 People
Author: Alex Snodgrass

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!