Brisket with Wine Reduction
This dish can be turned into a one-pot medley by adding some carrots and potatoes.
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- Prep time
- 15 min
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- Cook time
- 3 hr
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- Servings
- 8 Servings
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- Serving size
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1/8 recipe
Ingredients
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Extra Virgin Olive Oil
- 2 tbsp
- 2 tbsp
-
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beef brisket (about 3 pounds)
- 1
- 1
-
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large garlic (chopped)
- 3 clove
- 3 clove
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large onion (chopped)
- 1
- 1
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fine sea salt
- 1 tsp
- 1 tsp
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coarse ground black pepper
- 1 tsp
- 1 tsp
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dry red wine (such as Pinot Noir, Chianti, or Syrah; or beef broth; or a combination of wine and broth)
- 1 1/2 cup
- 1 1/2 cup
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cremini (baby bella) mushrooms (quartered)
- 10 oz
- 284 g
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Wondra flour
- 1 tbsp
- 1 tbsp
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Directions
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Preheat oven to 275°F.
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Place extra virgin olive oil in the bottom of the braising or sauté pan. Heat to medium high and add brisket. Cook until the brisket is nicely browned. Turn and brown on other side. While second side is browning, place garlic and onions in pan around brisket. Sprinkle salt and pepper over brisket and rub it in. (You can also add some fresh herbs if you have them. A sprig of rosemary is nice.)
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Once onions begin to brown, add wine or broth. (It will deglaze pan and lift all the good stuff the bottom of the pan.) Add mushrooms, cover, and place in preheated oven for 2-3 hours. Remove from oven and let cool.
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Once the brisket has cooled, remove it from the pan and let it rest on a cutting board. Bring the pan juices to a boil and reduce until thickened. You can also add a sprinkle or two of Wondra flour to help thicken. Slice the brisket against the grain, and serve with red wine sauce.