Brisket Braised in Red Wine Recipe - Perfect for Autumn
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.
  • 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
  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.
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