– “Melt-in-Your-Mouth Brisket: A Wine and Broth Recipe
Are you looking for a hearty and savory meal that will satisfy your cravings without requiring too much effort in the kitchen? Look no further than this wine and broth braised brisket recipe for your crock pot!
As a professional chef, I can attest to the mouth-watering taste of slow-cooked beef brisket. The tender and juicy meat is infused with flavors of red wine, beef broth, and aromatic spices such as bay leaves and dried thyme. This recipe is perfect for anyone who loves hearty beef dishes that are easy to prepare and delicious to eat.
The best part about this recipe is that it takes only a few minutes to put together before you can let your slow cooker do the rest of the work. Whether you are hosting a dinner party or simply cooking for your family, this wine and broth braised brisket recipe is sure to please even the most discerning palate.
So why not give this recipe a try? Trust me; you won’t be disappointed!
Why You’ll Love This Recipe
Attention all foodies and home chefs, this recipe is a must-try for anyone who loves tender, savory meat paired with a bold, flavorful sauce. Picture this: slow-cooked, succulent beef brisket that falls apart at the mere touch of a fork, infused with the rich flavors of red wine, tangy tomato sauce, and fragrant herbs and spices. The wine and broth braised brisket is a true masterpiece that will delight your taste buds and leave you craving more.
This recipe offers the perfect balance between simplicity and sophistication. Using just a handful of ingredients, you can transform an inexpensive cut of meat into a show-stopping main dish that your family or guests will adore. Let your crock pot do all the work as the brisket cooks to perfection over several hours, becoming infused with luscious aromas and juicy tenderness.
But the real star of this show is the wine sauce. Red wine brings both depth and acidity to the dish, perfectly complementing the meaty flavor of the beef. The broth adds richness and balancing out the acidity from the tomato sauce. The bay leaves, thyme, black pepper flakes deliver an added layer of complexity to this amazing concoction.
Are you planning a special dinner party or holiday feast? Then look no further than this wine braised beef brisket recipe. Not only does it taste like heaven on a plate but it’s also easy to make ahead of time if you’re short on time in the day. Serve it up with some whipped garlic mashed potatoes or buttered egg noodles; you’ll have a comforting meal that everyone will rave about.
In short, whether you’re an experienced cook or just starting out in the kitchen, this wine and broth braised beef brisket recipe is sure to be a hit. It’s affordable, easy-to-follow, low maintenance and perfect for all occasions – need I say more? So dust off your crockpot, grab some red wine and brisket, and let’s get cooking!
This recipe requires a few ingredients that put together will create the most succulent, tender, and flavorful brisket you’ve ever tasted. You’ll need 3 pounds of beef brisket, which is the cut of beef that yields the best results when braised. You can also use chuck roast or pot roast if brisket is not available.
For the braising liquid, you’ll need a combination of wine and broth: 1 cup red wine, preferably a dry red, and 2 cups beef broth. The wine adds acidity and depth while the beef broth adds richness and flavor.
In addition to the wine and broth, you’ll need some aromatics that have distinct yet complementary flavors. You’ll need 2 medium-sized onions, which are used for their sweetness, 3-4 fresh garlic cloves, which add a pungent aroma when sautéed with onion, and 2 bay leaves which will infuse the dish with an herbal note.
To season the meat, use 1 tablespoon kosher salt, 1/2 teaspoon ground black pepper, 1/4 teaspoon red pepper flakes for heat, and 1 teaspoon dried thyme for a subtle earthy touch.
Finally, don’t forget to add some acidity for balance in your sauce with 1 tablespoon red wine vinegar, 1 can (8 oz.) tomato sauce, and 2 tablespoons great value Worcestershire Sauce.
The Recipe How-To
- 3-pound beef brisket
- 2 tbsp. Great Value Vegetable Oil
- 1tsp. salt
- 1tbsp. ground black pepper
To add a deep and hearty flavor to your dish, searing your beef brisket is required. Start by heating 2 tablespoons of Great Value Vegetable Oil in a Dutch oven or large skillet over high heat. Season your brisket with 1 teaspoon of salt and 1 tablespoon of ground black pepper. Sear the beef for about 3 to 4 minutes on each side, or until brown crust forms.
Step 2: Prep Your Vegetables
- 2 medium onions, chopped
- 4 garlic cloves, peeled and minced
- 2 cups carrots, peeled and chopped
- 1 cup red wine
After removing the brisket from the pan, reduce the stove heat to medium-high and toss in the onions, garlic, and carrots. Cook them for approximately 5 minutes, stirring occasionally until they begin to soften.
Step 3: Add Your Spices
- 2 bay leaves
- ½ tsp of red pepper flakes
- 1 tbsp dried thyme
To add bold flavors to your recipe, include spices like bay leaves, red pepper flakes and dried thyme. Add these ingredients to the vegetable mix and cook until fragrant for about one minute.
Step 4: Add Tomatoes and Liquid
- One can (15 oz) tomato sauce
- One cup of beef broth
- One cup of dry red wine
- Two teaspoons kosher salt
Pour a cup of dry red wine into the Dutch oven with the cooked vegetables then add in one can (15 oz) of tomato sauce and one cup of beef broth. Stir together making sure to scrape the bottom of the pot to scrap off any brown bits for extra flavor. Add two teaspoons kosher salt then bring to a simmer.
Step 5: Cook Your Brisket
- Beef brisket
- Braising liquid mix
Add your seared brisket into the braising liquid mix, with a big spoon or tongs to make sure it is covered with the sauce before covering it with a tight-fitting lid. Put your Dutch oven in your preheated oven at 350°F and cook for approximately 3-4 hours or until fork-tender.
Step 6: Finish and Serve
- Two tablespoon red wine vinegar
- One-two bay leaves
- Salt and freshly ground black pepper to taste
After 3 hours, add two tablespoons of wine vinegar and one-two bay leaves. Continue cooking for another hour, checking its tenderness after every 30 minutes. When the beef is so tender that it can be pulled apart easily
Substitutions and Variations
For a twist on this wine-braised brisket dish, try incorporating other vegetables into the slow cooker. Carrots, onions, and even potatoes can be added to create a heartier stew-like consistency.
If you don’t have beef brisket readily available or prefer a different cut of meat, consider using chuck roast or even short ribs. These cuts will also benefit from being slow-cooked to tender perfection in the red wine broth.
For those who prefer a sweeter flavor profile, try adding a small amount of honey or brown sugar to the braising liquid. This will add depth and complexity to the dish.
To make this recipe gluten-free, substitute the beef broth for chicken or vegetable broth. Additionally, if you do not have red wine readily available, any dry red wine will work well in this recipe, although Cabernet Sauvignon is a popular choice.
For those who want an even richer flavor profile, try using tomato paste instead of tomato sauce. This adds a more concentrated tomato flavor to the dish without overpowering the other flavors.
Finally, for those looking for faster preparation times but still want that perfect braised beef taste and texture, consider making this recipe in an Instant Pot or dutch oven. These cooking methods will still produce tender and flavorful wine-braised beef that melts in your mouth!
Serving and Pairing
Now that you have prepared this delicious wine and broth braised brisket, it’s time to enjoy it! When it comes to serving, I prefer slicing the beef brisket against the grain. This ensures that each slice is tender and easy to chew. Arrange the slices on a platter or directly onto individual plates, and pour some of the braising liquid over the meat.
When it comes to pairing, I recommend serving this dish with some creamy mashed potatoes or roasted root vegetables such as carrots, parsnips or beets. The starchiness of the potatoes and the sweetness of the vegetables are a great complement to the richness of the beef brisket. You can also pair this dish with some crusty bread, which will allow you to soak up all of the delicious braising liquid.
For wine pairing options, I suggest serving this dish with a full-bodied red wine such as Cabernet Sauvignon or Syrah. The deep fruit flavors and robust tannins of these wines complement the rich flavor of the beef brisket. If you prefer a white wine, opt for something like a Chardonnay or Viognier with buttery notes to balance out the acidity in the wine sauce.
Overall, this wine and broth braised brisket is a versatile dish that pairs well with a variety of sides and wines. Enjoy!
Make-Ahead, Storing and Reheating
One of the great things about this Wine and Broth Braised Brisket recipe is that it can be made ahead of time and stored for later use. After cooking the brisket to perfection, let it cool down to room temperature before storing it. You can store the cooked brisket in an airtight container or wrap it tightly with aluminum foil or plastic wrap. Properly stored, the brisket can last in your fridge for up to 4 days without sacrificing flavor.
To reheat the leftovers, start by bringing the brisket back to room temperature by taking it out of the fridge an hour before reheating. Then, you can either use a microwave or preheated oven to reheat the meat. If you’re using a microwave, make sure to cover the container loosely with a damp paper towel, heat on low power for 1-2 minutes or until heated through. If you want to reheat in an oven, preheat it at 275 °F and warm the beef brisket for about 15-20 minutes covered with foil. Keep in mind that overcooking may result in dry meat.
In addition, this wine braised beef recipe can also be frozen for later use. To freeze leftovers simply place cooked brisket in an airtight container or plastic freezer bag and freeze for up to 3 months.
Overall knowing how to correctly store and reheat your leftover wine braised brisket opens up possibilities to make pulled beef, beef stew or even a pot roast using leftovers.
Tips for Perfect Results
A braised beef brisket is an excellent choice for a big family dinner because it can be cooked well in advance, reheated when needed, and will taste even better the next day. The recipe for wine and broth braised brisket is rather simple, as you can throw everything in the slow cooker and let it cook for hours, but there are a few tips that will help you achieve the perfect results.
First of all, make sure to sear your brisket before slow cooking it. When you sear meat on high heat before slow cooking, you lock in flavor and create a caramelized crust on the surface that adds richness to the dish. Don’t skip this step!
When choosing a brisket, always opt for one with a good fat marbling because this means it’s more tender and juicy. Additionally, don’t forget to trim some of its fat cap off so that the braising liquid doesn’t get too greasy.
It’s essential to use quality wine in this recipe. A dry red wine like Merlot or Cabernet Sauvignon works splendidly with beef because it imparts complex flavors that will enhance the meat’s taste. However, avoid using cheap or overly sweet wines because they won’t do justice to your flavorful brisket.
Another tip is to add carrots and onions to the slow cooker alongside your brisket because they release natural sweetness that balances out the savory juices from the meat. Moreover, these veggies will become incredibly soft and tender during slow cooking so that they will melt in your mouth.
Last but not least: patience! Set aside around 8 hours for cooking if using a slow cooker on low for this recipe. The brisket needs enough time to reach that point of falling apart easily when gently tugged with a fork; don’t rush it or try to turn up the heat.
By following these tips, your wine and broth braised brisket will turn out incredibly tender, juicy, and full of flavor. Enjoy!
As we wrap up this recipe for wine and broth braised brisket, you may have some questions about ingredients, substitutions, or the best way to achieve tender, flavorful meat. Here are some common questions and expert answers to help ensure your success with this delicious crockpot meal. Let’s get into it with our frequently asked questions (FAQ):
Do you use stock or broth for brisket?
As a sommelier, I have learned that when it comes to cooking brisket, injecting it with beef broth is a great option. The lengthy cooking time of this cut of meat means it can easily become dehydrated, but the added moisture from the broth can help prevent this and improve the overall flavor. It’s important to keep it simple and use only broth, without the addition of any other spices or juices. The salt content in the broth can also help the meat retain its moisture and give it a delicious taste.
What wine is best for braising brisket?
When it comes to cooking a rich and flavorful wine-braised brisket dish, opting for a robust wine like Cabernet Sauvignon is the way to go.
Should you add broth to brisket?
To enhance the tenderness of the beef brisket, I prefer to inject plentiful amounts of beef broth into the meat, using a methodical row pattern to ensure maximum absorption. In my experience, the greater the quantity of moisture added, the juicier the finished product will be. Once the brisket has been injected with broth, I generously apply dry rub on each side.
Does brisket in crockpot need liquid?
To ensure the tenderness and flavor of the brisket, it is recommended to have it partially submerged in the slow cooker. Adding 2 1/2 cups of broth to a 3-pound piece of meat is sufficient. For added texture to the sauce, whisking in some cornstarch can do the trick.
In conclusion, the Wine and Broth Braised Brisket recipe is the best beef brisket recipe you’ll ever come across. The wine braised beef turns out succulent, tender and juicy meat that is perfect when paired with a variety of dishes. Even those who are picky eaters will have a change of heart after tasting this dish.
Moreover, preparing this recipe is easy and straightforward. With just a few ingredients, you can achieve slow-cooked perfection by using either a crock-pot or a Dutch oven. The beef brisket slow cooker simplifies cooking even more as it cooks evenly throughout the day.
Let’s not forget how versatile this recipe is with its various substitutions and variations. Try substituting beef broth for chicken broth or using chuck roast instead of brisket. Make this dish your own and find what works best for you and your taste buds.
So, if you’re looking for a dish that screams comfort food, then look no further than Wine and Broth Braised Brisket. Its rich flavors will leave you wanting more, and its ease of preparation makes it the perfect go-to recipe to entertain guests or just whip up for an enjoyable weeknight dinner. Give it a try today; I guarantee that you will not be disappointed.
Wine and Broth Braised Brisket ( Crock Pot) Recipe
- 5 -6 lbs beef brisket
- 3 fresh garlic cloves, cut in half
- 1 tablespoon salt
- 1 teaspoon fresh ground black pepper
- 1 large onion, sliced
- 1/2 teaspoon red pepper flakes (to taste)
- 2 cups wine (red or white)
- 2 cups beef stock (can use broth)
- 1 cup balsamic vinegar
- 1 bay leaf (optional)
- Put 6 slits in the brisket, and place the cut garlic into the slits. Sprinkle the salt and pepper all over the brisket. Place the rest of the ingredients over the brisket, place the lid on and cook on low for 8 to 10 hours.