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    Hearty Red Wine-Braised Beef Brisket

    clock-icon465 minutes
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    Pixicook editorial team

    Savor the robust flavors of our Hearty Red Wine-Braised Beef Brisket, a dish that transforms your Sunday dinner into a stress-free gourmet experience. Let your slow cooker do the work, infusing succulent beef with an array of aromatic vegetables and a rich red wine gravy. Perfect for those bustling weekends when time is precious but flavor is paramount.

    Ingredients for Hearty Red Wine-Braised Beef Brisket

    units in
    USchevron
    units in
    USchevron
    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Sunflower Oil

    tablespoons

    Substitute chevron-down

    Rolled Beef Brisket, seasoned with salt and pepper

    0 lb

    Substitute chevron-down

    Plain Flour

    tablespoons

    Substitute chevron-down

    Carrots, chopped

    each

    Substitute chevron-down

    Celery Sticks, chopped

    each

    Substitute chevron-down

    Parsnips, chopped

    each

    Substitute chevron-down

    Onion, chopped

    each

    Substitute chevron-down

    Button Mushrooms

    0 oz

    Substitute chevron-down

    Bay Leaves

    each

    Substitute chevron-down

    Garlic Clove, crushed

    each

    Substitute chevron-down

    English Mustard

    teaspoons

    Substitute chevron-down

    Red Wine

    0.25 fluid ounces

    Substitute chevron-down

    Beef Stock

    0.25 fluid ounces

    Substitute chevron-down

    How to Make Hearty Red Wine-Braised Beef Brisket

    1. Prep and Sear the Brisket

    Heat the sunflower oil in a large pan over medium-high heat. Dust the beef brisket with flour and season well with salt and pepper.

    2. Veggie Base Assembly

    Place the chopped carrots, celery, parsnips, onion, and mushrooms in the slow cooker and set it to Low.

    3. Beef Meets Veggies

    Sear the beef brisket on all sides in the hot pan until golden brown and place it atop the vegetables in the slow cooker.

    4. Flavor Infusion

    Add the bay leaves, crushed garlic cloves, and English mustard to the slow cooker. Pour in the red wine and beef stock, ensuring the beef is well-covered. Cover with the lid and let it cook for 7 hours.

    5. Final Roast

    Preheat the oven to 200°C (180°C fan/gas mark 6). Carefully transfer the beef to a baking tray and roast in the oven for 20 minutes to develop a flavorful crust.

    6. Gravy Creation

    While the beef roasts, ladle the cooking liquid from the slow cooker into a shallow pan. Boil on high heat until reduced to a rich, velvety gravy.

    Pitfalls and tips

    Choose the Right Cut

    Opt for a middle-cut brisket with a good amount of marbling for flavor, but not too much fat cap.

    Slicing Against the Grain

    Slice the brisket against the grain for maximum tenderness.

    Low and Slow Cooking

    Cook your brisket at a low temperature for several hours to break down the connective tissue.

    Wine Selection

    Use a full-bodied wine like a Cabernet Sauvignon, Zinfandel, or Merlot that you would enjoy drinking.

    Make Ahead

    Prepare the brisket a day ahead to allow flavors to meld and make skimming fat easier once chilled.


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