When I think of the ultimate comfort meal, my mind immediately goes to brisket. In this braised brisket in red wine and honey recipe, I'm teaching you my secret to getting the best jiggly and juicy brisket. This is not just a staple for Passover and Rosh Hashanah, but a great dish all year round.
For a brisket recipe that can be made in a slow cooker or instant pot, try my beloved slow cooker Passover brisket.
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🌟 Why You’ll Love This Braised Brisket
🥩 Lean or Fatty Brisket?
This recipe removes the hard brisket fat and deliberately leaves the soft fat to keep the meat juicy during the cooking process.
If you're looking for a leaner brisket, make it the day before you intend to eat it, allow it to cool, and then put it in the refrigerator. This step helps the excess fat float to the surface, so it's easier to skim off and remove. Then you can easily reheat it in the oven or slow cooker and enjoy a less fatty brisket.
🧾 Ingredients in This Recipe
See the recipe card for full information on ingredients and quantities.
👩🍳How to Make This Recipe
🥩 Don't Overcook that Meat 🥩
Do not cook your brisket for too long on each side or it will dry out and won't be able to reach that melt-in-your-mouth tenderness. Just cook until brown to seal in the juices.
🏆 Tips for The Best Braised Brisket
- Let the cooked brisket rest: This crucial step makes the meat tender and juicy, as it allows the juice and connective tissue to cool down and solidify. If you cut it right away all the tasty juice will run out of the meat and be wasted.
- Always cut against the grain to serve: Cutting against the grain allows the meat to flake apart easily when you bite into it. Brisket meat is made of very strong muscle fibers. You can see the line of grain running through the piece of meat, and if you cut a long them, each piece of brisket will be hard to bite and pull apart.
🥗 What to Eat with This Braised Brisket
I love to pair brisket with a few vegetable sides and a great rice dish. These options will help round out any Jewish feast from Passover to Rosh Hashanah to Shabbat dinners!
🍽 More Comforting Jewish Recipes
Are you looking for more delicious Jewish recipes that hit the spot? Feast your eyes on these incredible options!
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Red Wine and Honey Braised Brisket
Ingredients
- 3.5 lb. beef brisket hard fat trimmed off, can use up to 5.5 lbs.*
- ¼ cup vegetable oil
- 2 tablespoons coarsely ground black pepper
- 2 tablespoons kosher salt see note**
- 1 large onion cut in large dice
- 2 heads fennel cut into large dice
- 3 large celery stalks cut into large dice
- 8 cloves garlic chopped
- 3 tablespoons chopped ginger
- ¾ cup sugar
- 3 cups freshly squeezed orange juice
- 1 lb. honey 1.5 cups
- 1 bottle Red wine
- 1 unsalted beef bouillon dissolved in water if needed
- 1 bay leaf
- 2 cinnamon sticks
- 3 whole star anise
- 1 dried ancho pepper or Thai chili, or use one fresh jalapeño or serrano for a kick
Instructions
- Preheat to 325F.
- Salt and pepper both sides of the brisket.
- Heat ¼ cup oil in a large pan over medium-high.
- Sear brisket on both sides until brown. Set brisket aside.
- In the same pan add the onions, fennel and celery. Brown the vegetables, then add garlic and ginger. Cook for ~1 minute.
- Add the sugar and stir until it dissolves, then add orange juice, honey, red wine, bay leaf, cinnamon, star anise and chili.
- Allow the alcohol from the red wine to burn off. Return the brisket to the pan. The brisket needs to be covered by liquid, so add unsalted beef stock (or bouillon dissolved in water) until covered.
- Cover and roast for about 3 hours*** until the brisket is fork tender. (Depends on the size of the brisket.)
- Skim the excess fat sitting on the surface of the braising liquid. Remove the brisket from the braising liquid and place it on a cutting board. Let the brisket rest for a minimum of 15 minutes.
- Strain the vegetables from the braising liquid.
- Simmer the braising liquid on the stovetop over medium heat until it has been reduced to about half the amount.
- Gently slice the brisket across the grain of the meat and cover it with the reduced brazing sauce.
- Top with the chopped vegetables and a few ladles of the sauce, and enjoy your tender and fresh brisket!
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