Brisket with Wine Reduction Recipe

Recipe By Slurrp

Brisket with Wine Reduction is a delicious and flavorful dish that is perfect for special occasions or a hearty family meal. The brisket is slow-cooked until tender and then served with a rich and savory wine reduction sauce. The combination of the tender meat and the flavorful sauce creates a mouthwatering dish that is sure to impress. This recipe is a great option for those who enjoy cooking with wine and want to elevate their brisket to the next level.

4.9
14 Rating -
Rate
Non Vegdiet
3hr 25minstotal
25minsPrep
3hr Cook
3hr 25m.total
25m.Prep
3hr Cook
Brisket with Wine Reduction
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ingredients serve

Ingredients for Brisket with Wine Reduction Recipe

  • 1.75 pound Beef Brisket
  • As required Salt And Pepper, To Taste
  • 1 tablespoon Oil
  • 1/2 Onion, Chopped
  • 1 Carrots, Chopped
  • 2 cloves Cloves Garlic, Minced
  • 1/2 cup Red Wine
  • 1 cup Beef Broth
  • 1 tablespoon Tomato Paste
  • 1/2 teaspoon Dried Thyme
  • 1 Bay Leaves
  • as needed Fresh Herbs, For Garnish

Directions: Brisket With Wine Reduction Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 325°F (163°C).
  • STEP 2.Season the brisket with salt, pepper, and any other desired spices.
  • STEP 3.Heat a large oven-safe pot or Dutch oven over medium-high heat and add oil.
  • STEP 4.Sear the brisket on all sides until browned, about 4-5 minutes per side.
  • STEP 5.Remove the brisket from the pot and set aside.
  • STEP 6.Add onions, carrots, and garlic to the pot and cook until softened, about 5 minutes.
  • STEP 7.Pour in red wine and deglaze the pot, scraping up any browned bits from the bottom.
  • STEP 8.Add beef broth, tomato paste, thyme, and bay leaves to the pot.
  • STEP 9.Return the brisket to the pot, cover with a lid, and transfer to the preheated oven.
  • STEP 10.Cook for 3-4 hours, or until the brisket is fork-tender.
  • STEP 11.Remove the brisket from the pot and let it rest for 10-15 minutes before slicing.
  • STEP 12.Meanwhile, strain the cooking liquid and discard the solids.
  • STEP 13.Return the liquid to the pot and simmer over medium heat until reduced and thickened.
  • STEP 14.Slice the brisket against the grain and serve with the wine reduction sauce.
  • STEP 15.Garnish with fresh herbs, if desired.
  • STEP 16.Enjoy the tender and flavorful brisket with wine reduction!

Cooking Tips

  • Choose a good quality red wine for the reduction sauce to enhance the flavor of the dish.
  • For a deeper flavor, marinate the brisket in the wine and spices overnight before cooking.
  • If the sauce is too thin, you can thicken it with a cornstarch slurry.
  • Leftover brisket can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the brisket in a covered dish in the oven or on the stovetop over low heat.
  • Serve the brisket with mashed potatoes, roasted vegetables, or crusty bread for a complete meal.

Storage and Serving

  • Store leftover brisket in an airtight container in the refrigerator for up to 3 days.
  • Reheat the brisket in a covered dish in the oven or on the stovetop over low heat.
  • Serve the brisket with the wine reduction sauce and garnish with fresh herbs, if desired.
Nutrition
value
240
calories per serving
14 g Fat2 g Protein5 g Carbs5 g FiberOther

Current Totals

  • Fat
    14g
  • Protein
    2g
  • Carbs
    5g
  • Fiber
    5g

MacroNutrients

  • Carbs
    5g
  • Protein
    2g
  • Fiber
    5g

Fats

  • Fat
    14g

Vitamins & Minerals

  • Calcium
    50mg
  • Iron
    3mg
  • Vitamin A
    528mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    45mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    23mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    65mg
  • Manganese
    3mg
  • Phosphorus
    25mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp