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Beef Brisket with Red Wine Sauce

Beef Brisket with Red Wine Sauce

This slow-cooked beef brisket with red wine sauce transforms a tough cut into melt-in-your-mouth perfection. The meat becomes tender after hours of gentle braising, while the sauce develops deep, complex flavors from quality red wine and aromatic vegetables.
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Total Time 4 hours
Course Main Course
Cuisine American, French
Servings 4

Ingredients
  

  • 4-5 pound beef brisket trimmed of excess fat (but leave about ¼ inch for flavor)
  • 2 tablespoons olive oil the decent stuff, not the "cooking oil" you use for everything
  • 2 large onions sliced into half-moons
  • 4 carrots chopped into chunks (peeling optional, I'm not your mom)
  • 6 cloves garlic smashed (vampires beware)
  • 2 cups dry red wine something you'd actually drink, not "cooking wine"
  • 2 cups beef broth low sodium preferred unless you're into salt licks
  • 3 tablespoons tomato paste the secret umami bomb
  • 2 bay leaves
  • 4 sprigs fresh thyme or 2 teaspoons dried if your herb garden is nonexistent
  • 1 tablespoon brown sugar
  • Salt and black pepper to taste be generous
  • 2 tablespoons butter for finishing the sauce—trust me
  • 2 tablespoons flour for thickening, if needed

Instructions
 

  • Preheat your oven to 325°F (165°C). Season your brisket generously with salt and pepper on both sides. Don't be shy—this is a big piece of meat.
  • Heat olive oil in your Dutch oven over medium-high heat until it's shimmering but not smoking.
  • Sear the brisket on both sides until deeply browned, about 4-5 minutes per side. This isn't the time for pale meat. We want caramelization, people!
  • Remove the brisket to a plate and lower the heat to medium. Add onions and carrots to the pot, cooking until they start to soften, about 5 minutes.
  • Add the garlic and cook for another minute until fragrant. Your kitchen should smell amazing right about now.
  • Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release all those flavorful browned bits. Let it simmer for 2-3 minutes.
  • Add the beef broth, tomato paste, bay leaves, thyme, and brown sugar. Stir to combine and bring to a gentle simmer.
  • Return the brisket to the pot, fat side up, along with any juices that collected on the plate. The liquid should come about halfway up the sides of the meat.
  • Cover the pot with a tight-fitting lid and transfer to the preheated oven.
  • Cook for 3-4 hours, until the meat is fork-tender. Seriously, you should be able to pull it apart with minimal effort.
  • Remove the brisket to a cutting board, tent loosely with foil, and let it rest for 20 minutes.
  • Meanwhile, strain the cooking liquid into a saucepan if you want a smooth sauce (optional). Simmer over medium heat until reduced by about one-third.
  • Whisk in the butter for richness and glossiness. If you want a thicker sauce, add a slurry of 2 tablespoons flour mixed with 2 tablespoons cold water.
  • Slice the brisket against the grain into thin slices. Seriously, against the grain—it makes all the difference.
  • Serve with the red wine sauce poured over the top. Watch as people close their eyes in satisfaction with the first bite.

Notes

  • Make-ahead option: This dish actually tastes better the next day, so feel free to make it in advance and reheat gently.
  • The fat cap on the brisket should be facing up in the pot so it bastes the meat as it cooks.
  • Don't rush the searing step—proper browning equals maximum flavor.
  • If your sauce is too thin after reducing, the flour slurry works wonders.
  • For extra flavor, add mushrooms to the vegetable mix.