The robust flavour of beef brisket makes it my new favorite meat for stewing and braising. I find brisket to have a taste very similar to short ribs, but leaner and with less fuss as you only need to brown one piece of meat rather than several.
This simple braised brisket recipe uses red wine as the basis of the sauce so choose something you would be willing to drink. If you do make this, don’t forget to save some for leftover sandwiches the next day.
Note: There are actually two cuts of brisket, one which involves a fatty tip which makes it less lean, but this typically not the way it is butchered for consumers.
Red Wine Braised Beef Brisket(serves 2-4)
1. Preheat oven to 300F. Sprinkle the beef with salt and pepper. Heat a large medium dutch oven (or other heavy oven safe pot with a lid) to medium high heat. Add the first teaspoon of oil and when it shimmers add the beef. Fry until well browned, then flip and do the same on the other side. Remove to a plate.
2. Add the onion and stir until it starts to brown. Add the carrot and allow to brown for a few minutes. Add the garlic and allow to cook for just a minute. Add the thyme and the wine and bring to a simmer. Allow to simmer for a minute and while simmering use a wooden spoon to scrape any of the browned bits from the bottom of the pan and into the sauce.
3. Return the beef to the pot along with any juices. Nestle the beef in to the pot. Cover and transfer to the oven. Cook for 3 hours minutes, flipping halfway through.
4. While the beef cooks, sauté your mushrooms. Quarter your mushrooms if small, if large cut them into sixths. Heat a large sauté pan to medium high heat and add the remaining teaspoon of vegetable oil. Sauté the mushrooms until browned evenly and season them. Stir into the sauce during the last 30 minutes of cooking.
5. Check to make sure the meat is tender and transfer to a cutting board. Slice across the grain.
6. Remove the thyme and discard. Season the sauce to taste. Serve meat with sauce spooned over top.