Brisket with Wine Reduction

Brisket with Wine Reduction
Summary

This dish can be turned into a one-pot medley by adding some carrots and potatoes.

  • Servings
    8 Servings
  • Serving size
    1/8 recipe
Dinner Holidays & Entertaining Lunch Main Dish Lower Carb
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1/8 recipe
  • Amount per serving Calories 270

  • Total Fat 13g
    • Saturated Fat 4g
  • Cholesterol 90mg
  • Sodium 370mg
  • Total Carbohydrate 5g
    • Dietary Fiber 1g
    • Total Sugars 2g
  • Protein 31g

Choices/Exchanges: 1 Vegetable, 4 Lean meat, 1 1/2 Fat

Dinner Holidays & Entertaining Lunch Main Dish Lower Carb
Ingredients

Ingredients

  • extra virgin olive oil
    2 tbsp
  • beef brisket (about 3 pounds)
    1
  • large garlic (chopped)
    3 clove
  • large onion (chopped)
    1
  • fine sea salt
    1 tsp
  • coarse ground black pepper
    1 tsp
  • dry red wine (such as Pinot Noir, Chianti, or Syrah; or beef broth; or a combination of wine and broth)
    1 1/2 cups
  • cremini mushrooms (quartered)
    10 oz
  • Wondra flour
    1 tbsp
Directions

Directions

  1. Preheat oven to 275°F.

  2. 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.)

  3. 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 cooled, remove brisket to 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. Pour the sauce over the brisket and reheat covered, if desired.

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