EF~Braised Beef Brisket

Serves 6
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 3 1/2 pounds beef brisket, cut into 3-inch pieces
  • Coarse salt and ground pepper
  • 8 shallots, halved
  • 6 garlic cloves, smashed and peeled
  • 3 cups dry red wine


  1. Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Season brisket with salt and pepper; in batches, cook, turning occasionally, until dark brown on all sides, about 20 minutes total. Transfer brisket to a plate and discard fat from pot. Return pot to heat and add 2 teaspoons oil and shallots; cook, stirring, until shallots are browned, 3 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.
  2. Add wine and simmer rapidly until reduced by three-fourths, about 15 minutes. Return beef to pot and add just enough water to cover meat (5 to 6 cups). Bring to a boil, cover, then place pot in oven. Cook until beef is tender, 3 1/2 to 4 hours.
From Everyday Food, October 2009

Serve with buttered noodles and carrots. 

*Cooks note:  I used Tisdale Cabernet Sauvignon for the wine and it was delish. 
Family wasn't impressed with the buttered noodles.  I think mashed potatoes will go with this next time I make it.
This was not a cheap recipe because the shallots are not cheap but we thought this was really tasty.  It was worth peeling all those shallots too.  Will make again.
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