Imagine a dish so tender it practically melts in your mouth, infused with rich red wine and aromatic herbs that transform an ordinary cut of meat into a culinary masterpiece. This Slow Roasted Red Wine Beef Brisket is not just a meal—it's an experience that will transport you to a world of deep, complex flavors and mouthwatering comfort. Whether you're hosting a dinner party or craving a luxurious weekend meal, this recipe promises to elevate your cooking game and impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 4 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 pounds beef brisket
- 2 cups red wine
- 1 onion, quartered
- 4 cloves garlic, minced
- 2 carrots, chopped
- 2 teaspoons thyme
- Salt and pepper to taste
Instructions
- Remove the beef brisket from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures even cooking.
- Preheat the oven to 325°F (165°C).
- Pat the brisket dry with paper towels and generously season all sides with salt and freshly ground black pepper.
- Heat a large Dutch oven or heavy-bottomed roasting pan over medium-high heat. Sear the brisket on all sides until a deep golden-brown crust forms, approximately 4-5 minutes per side.
- Remove the brisket from the pan and set aside. In the same pan, sauté the chopped onions, carrots, and minced garlic until they begin to soften, about 3-4 minutes.
- Return the brisket to the pan, adding the red wine, thyme, and additional salt and pepper. The liquid should come about halfway up the sides of the meat.
- Cover the pan tightly with a lid or aluminum foil, ensuring a secure seal to trap moisture.
- Transfer the covered pan to the preheated oven and slow roast for 4 hours, or until the meat is extremely tender and can be easily pulled apart with a fork.
- Remove from the oven and let the brisket rest for 15-20 minutes before slicing against the grain.
- Optional: Strain the cooking liquid and reduce it on the stovetop to create a rich sauce for serving alongside the meat.
Tips
- Room Temperature Magic: Always let your brisket sit out for 30 minutes before cooking to ensure even heat distribution.
- Searing Secrets: Take time to develop a deep golden-brown crust when searing—this builds incredible flavor foundations.
- Low and Slow is the Way to Go: Resist the temptation to rush the cooking process. The 4-hour slow roast is crucial for breaking down tough meat fibers.
- Grain Matters: Always slice your brisket against the grain for maximum tenderness.
- Sauce Enhancement: Don't discard those delicious pan drippings! Reduce them into a rich sauce that will take your brisket from great to extraordinary.
- Make Ahead Friendly: This dish actually tastes even better the next day, so consider preparing it in advance for stress-free entertaining.
Nutrition Facts
Calories: 313kcal
Carbohydrates: g
Protein: 20g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 60mg
