Delicious Beef Brisket (Red Wine Braised)
Recipe: #18351
April 02, 2015
Categories: Roast Beef, Passover, Sunday Dinner, Oven Roast Gluten-Free, High Protein, Non-Dairy, Wine, Kosher Meat, Beef Dinner, more
"Since this is one of my favorite briskets (I have a few) I most always make it for Passover or special dinners with family and friends. This is braised in red wine and the wine I have listed is Kosher for Passover, feel free to use another good wine of your choice"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (780.8 g)
- Calories 1233.3
- Total Fat - 61.1 g
- Saturated Fat - 19 g
- Cholesterol - 277.7 mg
- Sodium - 3238 mg
- Total Carbohydrate - 119.7 g
- Dietary Fiber - 4 g
- Sugars - 105.7 g
- Protein - 56.7 g
- Calcium - 124.3 mg
- Iron - 7.6 mg
- Vitamin C - 104.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 325F.
Step 2
Season the brisket with salt and pepper on both sides.
Step 3
Heat a braising pan on medium-high heat and add 1/4 cup of oil. Place the brisket in the pan and sear all sides until you have a golden brown crust. Remove the brisket and set aside. Add onions, fennel and celery to the pan. Brown the vegetables, then add garlic and ginger, let cook 1 minute. Add sugar, cook until it melts, then add orange juice, honey, red wine, bay leaf, cinnamon, star anise and chili. Cook off the alcohol, place brisket back into pan. Be sure that has enough liquid to almost cover the meat, if not, add unsalted beef stock.
Step 4
Cover and roast in the oven for 3 hours until the brisket is fork tender. Remove brisket, place onto a cutting board.
Step 5
Strain vegetable from braising liquid. Remove excess fat from braising liquid and reduce liquid on stove top until desired consistency.
Step 6
Slice brisket across the grain and sauce with wine and honey reduction, garnish with rosemary and parsley.
Tips
No special items needed.
0 Reviews
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