Red Wine and Honey Braised Brisket
A tender and juicy brisket braised in red wine and honey. Not just a Passover and Rosh Hashanah staple, but great for all year round!
Servings: 8
Calories: 711kcal
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 1/4 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!
Video
Notes
* You can use anywhere from 3.5-5.5 lbs. of brisket in this recipe without changing the other quantities of ingredients.
** Use half the amount of salt if using kosher brisket.
*** Brisket takes about 30-60 minutes per pound. Check your 3-pound brisket after 2.5 hours, 4-pound brisket after 3 hours, and 5-pound brisket after 3.5 hours.
Making this in advance? Refrigerate the brisket overnight. The next day, remove the excess fat from the liquid.
Nutrition
Calories: 711kcal | Carbohydrates: 86g | Protein: 43g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 123mg | Sodium: 1942mg | Potassium: 1308mg | Fiber: 3g | Sugar: 77g | Vitamin A: 286IU | Vitamin C: 56mg | Calcium: 89mg | Iron: 6mg
