Michael Symon's Red Wine Braised Brisket
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Michael made this on The Chew today, 2/11/13
- Ready In:
- 3hrs 45mins
- Serves:
- Yields:
- Units:
ingredients
- olive oil
- beef brisket (or Beef Shank, Pot Roast, Shoulder, Beef Cheeks, or Short Ribs)
- salt and pepper
- 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
directions
- 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.
- 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.
- 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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RECIPE MADE WITH LOVE BY
@Kerena
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