Braised Beef Brisket in Red Wine Gravy Recipe
- 5 lb. beef brisket
- 3 TB vegetable oil
- 2 TB butter
- 2 onions, sliced
- 4 cloves garlic, minced
- 2 TB tomato paste
- 2 cups beef broth
- 1 bottle fruity red wine such as Zinfandel or Pinot Noir
- Preheat the oven to 325.
- Heat the oil in a heavy-bottomed, oven-proof Dutch oven that fits the brisket snugly.
- Once the oil is hot, place the brisket in the pot and turn heat down to medium.
- Brown the brisket on both sides, about five minutes per side, and then remove it from the pot and place on a large plate or cutting board.
- Season the brisket with salt and pepper and set aside.
- Pour out all but 1 TB of the oil and add the butter and heat over medium heat.
- Add the onion and sauté until tender, about ten minutes, scraping up any brown bits on the bottom of the pot with a wooden spoon.
- Add the garlic, tomato paste, beef broth, and red wine and stir to combine.
- Return the brisket and any juices that have accumulated to the pot. The liquid should cover about ⅔ of the meat.
- Cover tightly and place pot in oven.
- Cook the brisket for three hours, turning once every hour. If the liquid level gets too low, add more beef broth or water.
- Remove the pot from the oven and refrigerate the meat and gravy separately for at least several hours but preferably overnight.
- To reheat the brisket, skim off any congealed fat from the top of the gravy.
- Preheat oven to 350.
- Using a sharp carving knife, remove the fat cap from the top of the brisket. Slice the brisket against the grain into thin slices.
- Place the sliced brisket into a 3 quart glass baking dish and pour the gravy over the meat.
- Cover the baking dish with foil and bake until the meat and gravy are heated through, 45 minutes to an hour.
- To serve, arrange the slices of meat on a platter and pass the sauce separately.