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Michael Symon's Red Wine Braised Brisket

Red Wine Braised Brisket Michael Symon
Winter Brisket
skill level
Easy
time
Over 120min
servings
12
cost
$
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Warm up with a bowl of this savory stew.
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ingredients
  • Olive Oil
  • 1 3-4 pound Brisket (or Beef Shank; Pot Roast; Shoulder; Beef Cheeks; or Short Ribs)
  • Salt and Pepper to taste 
  • 2 Onions (large dice)
  • 2 large Carrots (large dice)
  • 2 Celery Ribs (large dice)
  • 3 Garlic cloves (smashed)
  • 2 cups Red Wine
  • 4 cups Beef Stock
  • 3 sprigs Thyme
  • 1 Bay Leaf 
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Olive Oil
    1 3-4 pound Brisket (or Pot Roast; Shoulder; Beef Cheeks; or Short Ribs)
    Salt and Pepper to taste
    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 to 5 minutes per side. Remove once dark golden brown and set aside.
  • 2
    2 Onions (large dice)
    2 large Carrots (large dice)
    2 Celery Ribs (large dice)
    3 Garlic cloves (smashed)
    2 cups Red Wine
    4 cups Beef Stock
    Add the onions, carrot, celery and garlic and cook until the vegetables are starting to brown, about 8 minutes. Add the wine and bring to a boil. Reduce by half, about 3 to 5 minutes, then add the beef stock.
  • 3
    3 sprigs Thyme
    1 Bay Leaf
    Add the brisket back in, along with the thyme and bay leaf, and bring up to a simmer. Place a lid on the pot and cook at a low temperature for 2 1/2 to 3 hours, or until the meat is fork tender. Serve the brisket with the sauce and vegetables.
 
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