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Bottle of Wine Braised Brisket
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5 from 48 votes

Bottle of Wine Braised Brisket

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

Ingredients

  • 4 to 4.5 pounds flat-cut brisket
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1/4 cup all-purpose flour
  • 1/4 cup extra virgin olive oil
  • 2 cups diced yellow onion (from 1-2 large onions)
  • 1 cup diced celery (from about 2 stalks)
  • 3/4 cup diced carrot (from about 1 large carrot)
  • 3 cloves garlic, thinly sliced
  • 2 tablespoons tomato paste
  • 2 tablespoons whole grain mustard
  • 1 (750 ml) bottle dry white wine, such as chardonnay
  • 1 cup beef or chicken broth
  • 2 fresh rosemary
  • 5 fresh thyme sprigs
  • 2 bay leaves

Instructions

  • Preheat the oven to 300 degrees.
  • Cut the brisket in half crosswise. Season the beef evenly with salt, pepper, and smoked paprika and, using your hands, rub the seasoning into the meat evenly. 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, working in batches, until it is evenly golden brown, 3 to 4 minutes per side. Transfer the browned meat to a plate and set aside.
  • Add the onions, celery, carrots, and garlic and cook, stirring, until the veggies are just tender, 5 to 7 minutes.
  • Add the tomato paste and mustard and stir to combine. While stirring, slowly pour in the white wine until well combined. Add the broth and stir to combine.
  • Nestle the browned brisket into the sauce. Using some kitchen twine, make a small bouquet of the rosemary and thyme by tying a little bow around sprigs. Add the herb bundle and bay leaves to the pot.
  • 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 use two forks to shred the brisket. Discard the bay leaves and the herb bouquet. Using a spoon, remove 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. Serve and enjoy!

Nutrition

Calories: 430kcal | Carbohydrates: 10g | Protein: 39g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 112mg | Sodium: 1009mg | Potassium: 827mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1832IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 4mg