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Brisket Braised in Red Wine Recipe – Perfect for Autumn

Brisket Braised in Red Wine Recipe – Perfect for Autumn

So far the weather in East Yorkshire this Autumn has been generally very pleasant, with lots of sunny days accentuating myriad tints of bronzing leaves and not too much rain. Yesterday, though, was a foul day, wet and grey, so Erik and I decided it was time to drive towards Hull and Hessle, scouring the shops for paint samples and colour cards, and, for old times sake,  we did our ‘weekend’ shop at Sainsbury’s in Hessle.

I was delighted to find a brilliant piece of Brisket of Beef – just the right size for the two of us for our Sunday evening meal (and it would fit in our casserole pot).

Brisket Braised in Red Wine - courtesy of Bon Appetit

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Brisket Braised in Red Wine – courtesy of Bon Appetit

Brisket of Beef is an inexpensive cut of beef – I’ve used it for many years, and my two boys grew up loving it braised with veggies in wine, so much so that it has become popular with their own families.  I always loved it when my (almost) grown-up boys asked for my recipes as I knew for sure that they had enjoyed my cooking at home. Happy times.

Back to the present –  we returned to Hornsea, satisfied with a bag load of casserole vegetables, some red wine bought at a special price and are looking forward to our house filling up on Sunday afternoon with that mouthwatering aroma of brisket, vegetables, bay leaves and thyme cooking in red wine and stock for hours in our little kitchen.  We’ll probably serve it with my favourite Cavolo Nero kale, cooked simply in a tiny bit of water, with a knob of butter added, then drained and finished off with a tiny bit of warmed olive oil and red chilli flakes.  Making me very hungry now, at 6.30am in the morning, just thinking of it!!

I usually just follow the same recipe I’ve used for years for Braised Brisket, but I thought it was about time I searched around for maybe another one, what with my new kitchen getting nearer and nearer.  I came up with this one, that sounds very ‘yummy’, from Bon Appetit magazine. If my Brisket comes out as fantastic as this one in the picture, Erik and myself will be very happy folk on Sunday evening.  See what you think.

Brisket Braised in Red Wine Recipe

Brisket Braised in Red Wine - courtesy of Bon Appetit

sharingourfoodadventures.com
Brisket Braised in Red Wine – courtesy of Bon Appetit

Brisket Braised in Red Wine Recipe - Perfect for Autumn
Author: 
Recipe type: Main Meat Course
Prep time: 
Cook time: 
Total time: 
Serves: 10 - 12 servings
 
This Brisket Braised in Red Wine recipe sounds and looks so mouthwatering. Can't wait to try it tonight. I've added the small orange turnip, cut into chunks to the recipe, as I always feel it adds almost a sweetness to the sauce in these braised dishes. Plus I've suggested sweating the vegetables in oil to soften - I always do this as I feel they give you more flavour. If you'd rather have half the amount of wine and half beef stock, this should be fine. And obviously this amount is for quite a crowd, but just cut it down if there's only two of you. We usually warm the sauce up the next day, and finish off any slices of brisket with it. In the past, I've generally served this with freshly mashed potato, sometimes with the addition of some whole-grain mustard, or grated parmesan. It just goes so well with Braised Brisket, particularly on windy Autumn days.
Ingredients
  • 1 5lb (2.40kg) untrimmed brisket of beef
  • Salt & freshly ground black pepper
  • 3 tbsp vegetable oil
  • 2 large white onions, thinly sliced
  • 3 celery stalks, cleaned and chopped into 1 inch (3cm) pieces with leaves
  • 1 small orange turnip peeled & cut into ½ inch (2cm) cubes (my own addition)
  • 5 garlic cloves, smashed
  • 6 sprigs thyme
  • 2 bay leaves 1 28oz (750g) can whole peeled tomatoes
  • 1 tbsp tomato paste
  • 1 750ml bottle full-bodied red wine
  • 8 small carrots
Method
  1. Preheat oven to 350degrees / 175C/ 155Fan/Gas4. You need a good, strong casserole with a lid that has a good seal with the base of the casserole.
  2. Season brisket with salt and pepper. Heat oil in large ovenproof casserole over medium high heat. Cook brisket, turning occasionally, until browned all over, for 8 - 10 minutes. Transfer to plate. Pour off fat from the casserole and discard.
  3. Sweat onions, celery, turnip and garlic in a tbsp oil gently until softened, then add thyme, bay leaves, tomatoes, tomato paste and wine into casserole and stir to combine. Season with salt and pepper.
  4. Place the brisket on top, fat side up. Cover and braise in oven, spooning juices, onions and tomatoes over brisket every 30 mins, until meat is fork-tender, for about 3 - 3½ hours.
  5. Take the lid off the casserole, and nestle the small carrots around the brisket and cook until the carrots are tender and the top of the brisket is browned and crisp and the sauce has thickened (about 30 mins).
  6. Skim any fat from the surface of the sauce and disgard. Remove brisket from the pot and allow to rest for a few minutes. Slice against the grain to serve.

 Can you imagine the amazing aromas that will start to waft around our house this afternoon, about 2.30pm when I start my prep for this evening meal.  At least it will overpower the smell of all the dust scattered around downstairs, due to our lounge now being opened out to a big empty new room, with a concrete floor that scuffs into a dust cloud every few minutes. Erik and I sound a bit wheezy, like heavy smokers, but all that will be finished and sorted soon.  For this afternoon, we’ll enjoy the aroma of Brisket Braised in Red Wine, and then tonight, we’ll just manage to squeeze around our table (due to furniture being moved away from the walls – don’t ask!). 

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