WEEKDAYS 1e|12c|p

Red Wine Braised Brisket

Mario Batali
Servings: 8
2+ hr

This hearty dish is just the thing for dinner tonight.

  • Ingredients
  • step-by-step directions
Red Wine Braised Brisket
  • 6 tablespoons Extra-Virgin Olive Oil
  • 4 pounds Beef Brisket
  • 2 Spanish Onions (1/2 inch dice)
  • 1 Carrot (1/2 inch thick rounds)
  • 2 Celery Stalks (1/2 inch thick slices)
  • 4 ounces Pancetta (1/4 inch dice)
  • 2 cups Barolo or other hearty red wine
  • 2 cups Basic Tomato Sauce
  • Salt and pepper to taste
  • 1/3 cup parsley (chopped)
  • 2 lemon (zest)
  • salt and pepper
  • In a large Dutch oven, heat the olive oil over high heat until smoking. Season the meat liberally with salt and pepper.
  • Sear in the pan for 4-5 minutes per side.
  • Add the onions, carrot, celery and pancetta and cook until the vegetables are light brown and starting to soften, about 8 minutes.
  • Add the wine and tomato sauce and bring to a boil.
  • Reduce to a simmer. Cook until the meat is very tender, 2 1/2 to 3 hours.
  • Transfer the meat to a festive platter.
  • Topping: Make a gremolata by combining the lemon zest, chopped parsley and salt and pepper.
  • Bring the cooking liquid from the brisket to a boil and reduce to 2 1/2 cups. Season with salt and pepper, pour over meat and serve immediately.  Top with gremolata.
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