Description
Tender brisket slow-cooked in red wine with carrots, celery, and onion.
A perfect make-ahead Sunday dinner.
Ingredients
Units
Scale
- 2 lbs (907 g) beef brisket
- 0.25 tsp pepper
- 0.25 tsp salt
- 1 tbsp olive oil
- 2 medium carrots
- 2 stalks celery
- 1 small onion
- 3 cloves garlic
- 1.5 cups (355 ml) beef stock
- 3 tbsp red wine
- 1 tbsp Worcestershire sauce
- 2 whole bay leaves
- 0.125 tsp pepper
Instructions
- Preheat oven to 300°F (149°C).
- Season the brisket with salt and pepper.
- Add ½ tablespoon oil to a cast iron skillet.
- Over high heat, sear the brisket on both sides for about 2 minutes per side. Remove from the pan and set aside.
- Add ½ tablespoon oil to the same cast iron pan. Cook carrots, celery, and onion for 3-4 minutes, until slightly tender.
- Add garlic and cook for 1 minute.
- Add beef stock, red wine, and Worcestershire sauce. Bring to a simmer.
- Remove from heat and add bay leaves; season with pepper.
- Place in the oven and cook for 3-4 hours, basting every 30 minutes to 1 hour. Add more beef stock if needed. The brisket should be easy to cut and fall apart with a fork.
- Remove from oven and let rest for at least 30 minutes.
- Cut or shred and serve immediately.
Notes
- For deeper flavor, marinate the brisket in the red wine mixture for at least 2 hours before cooking.
- To speed up the cooking time, use a pressure cooker instead of slow roasting. Adjust cooking time according to your pressure cooker’s instructions.
- Leftovers can be stored in the refrigerator for up to 4 days and are even better the next day!
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 4
- Protein: 40
- Cholesterol: 100