Brisket Slow-cooked in Red Wine Sauce | Recipe

A recipe that results in an incredibly tender piece of brisket, served with vegetables and pressed potatoes. A dinner with a classic old-school gourmet vibe.

For 3-4 you’ll need 1 kg of beef brisket, 1 large onion, 3 large carrots, 2 large stalks of celery, 4 cloves of garlic, 2.5 dl red wine, 2.5 dl beef broth, 2 large twigs of fresh rosemary, 5 twigs of fresh thyme, salt and black pepper. Olive oil for sautéing.

The red wine sauce needs at minimum 1.5 dl red wine, 1 dl beef broth, 1 tbsp butter, 1 tbsp flour, 1 clove of garlic, salt and black pepper.

Start by removing the fat and sinew from the brisket. Once done, rub it generously on all sides with salt and pepper.

Heat the oven to 165 °C.

Chop the onion, carrots and celery.

Heat some olive oil in a Dutch oven and brown the brisket on all sides, then remove it from the pot and set it aside.

In the same pot, on medium heat, add the onion, carrots and celery. Sauté for a few minutes until they start to soften, then add the pressed garlic and sauté a few minutes more.

Then pour the red wine into the pot and return the brisket. Add the beef broth, rosemary and thyme. Cover the pot with a lid and place it in the oven for roughly 4 hours.

Let the brisket braise until it’s tender and can be pulled apart with a fork. The texture should be similar to pulled pork.

When done, remove the brisket and vegetables from the pot. If there’s any liquid left, strain it and use as a base for the red wine sauce.

To make the red wine sauce, melt some butter in a sauce pan, add a pressed clove of garlic and the flour and whisk to form a roux.

Slowly add any leftover sauce, wine and beef broth while whisking to avoid the flour forming lumps.

Let the sauce reduce by about 1/3 to 1/2. Add salt and pepper to taste. Taste it while reducing and remove it when it’s peaking. If you feel it needs more of something, try adding small amounts of butter or reduce it more to concentrate the broth.

Serve the cut brisket with the red wine sauce, pressed potatoes and the vegetables from the pot, now infused with the wine and broth. Pour a glass of red wine and enjoy some of the most tender beef you’ll ever have.