Sometimes writing a blog post is hard. Sometimes we just can’t think of a lot to say. This is how the conversation about this recipe went…
“Ally, not everything we make is so enlightened that I have a lot to say about it.”
If we’re posting it, it tasted good – trust us.
Basic Braised Beef Brisket
- 2 tbsp oil (we used truffle oil for extra deliciousness!)
- 3oz minced shallots (~3-4 bulbs)
- 8 cloves garlic, minced
- 6oz carrots, chopped
- 2 large sprigs of rosemary
- 1 1/2 tbsp tomato paste
- 1 1/2 lb beef brisket
- 1/2 bottle (~1 2/3 cup) dry red wine
- 1/2 cup beef stock
- Salt & pepper
- In a large dutch oven, heat the oil. Meanwhile, preheat oven to 300 degrees.
- Season the brisket with salt & pepper. Sear brisket until browned on all sides. Remove brisket to the side.
- Add garlic and shallots to the dish. Cook, stirring occasionally, for ~5 minutes until softened and fragrant.
- Now add in the carrots and tomato paste. Stir together. Cook another ~5 minutes.
- Now deglaze the dish with the wine. Make sure to scrape up all of the delicious brown bits stuck to the bottom.
- Add the stock and rosemary sprigs. Return the brisket to the dish. Just the top should be exposed.
- Bring the liquid to a simmer and then cover. Transfer to the oven.
- Braise for ~ 1 1/2 hours, then flip the meat over. Braise for another 1 to 1 1/2 hours.
When I decided to make surprise Hanukkah dinner tonight, I knew I wanted to make latkes and dessert, but what to make for a main dish…? I’ve never made brisket before, but I don’t live under a rock. I know that this cut of meat is beloved by Jewish bubbes and Texas pit-masters alike. Honestly, I don’t think I’ve ever made a brisket before, but tonight seemed like the perfect night to give it a whirl!
Brisket is a cut that comes from the chest of the cow. It is a tough cut of meat, with a lot of connective tissue to support the cow’s weight. Hence, it requires a long, low, slow method of cooking to tenderize it sufficiently. Those Texas pit-masters like to smoke over low heat for long periods of time, but Jewish cooks traditionally braise it. We love any kind of braised meats, as we’ve mentioned a few times (check out our Braised Balsamic Pork with Grapes, Kimchi Braised Chicken with Noodles, Red Wine Braised Beef, or Braised Chicken Thighs with Middle Eastern Spices).
This recipe is an interesting mix of sweet and savory. The honey and balsamic add sweetness that balances out the meat and onions. The meat comes out so tender, but the sauce and vegetables really make it. I’m not going to lie – I think I actually liked the onions and the carrots even better than the meat.
Wine & Honey Brisket
- 1 tbsp neutral oil
- 3 1/2 – 4lb brisket
- Salt & fresh ground black pepper
- 3 medium onions, sliced
- 2 tbsp fresh thyme
- 8 garlic cloves, minced
- 2 bay leaves
- 1 cup + 1 cup red wine
- 2 tbsp + 2 tbsp balsamic vinegar
- 1/4 cup honey
- 1 tsp garlic powder
- 1/2 cup beef stock
- 6 large whole carrots or a few handfuls of baby carrots
- Heat the oil in a Dutch oven over medium heat. Meanwhile, preheat oven to 325 degrees.
- Generously season both sides of the brisket with salt and pepper. Sear on all sides, several minutes per side.
- Remove the brisket from the dutch oven and set to the side.
- Deglaze the pan with 1 cup of red wine. Add the onions, garlic, thyme, bay leaves, and 2 tbsp of balsamic vinegar.
- Cook, stirring occasionally, for ~ 10 minutes.
- Meanwhile, whisk together the other cup of red wine with honey, remaining 2 tbsp balsamic vinegar, garlic powder, and stock.
- Nestle the carrots under the onions. Then place the brisket on top of the vegetables. Pour the wine and honey mixture over top.
- Cover and place in the oven. Braise for 2 hours. After those 2 hours, stir the vegetables and flip the meat. Re-cover and braise for another 2 hours.
- Remove the brisket from the dutch oven. Place on a cutting board and tent foil overtop. Allow to rest for ~15 minutes.
- Meanwhile, return the dutch oven to the stovetop. Simmer the pan sauce and reduce it while the meat is resting.
- After resting, slice the brisket on the perpendicular. Serve with the onions, carrot, and topped with pan sauce.
Serves 6-8 (the brisket shrinks considerably as it braises)