Red Wine Braised Brisket Roulade Recipes

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WINE-BRAISED BRISKET



Wine-Braised Brisket image

Beef braised with porcini and red wine is classically Italian, but here's a Jewish twist: adding sweet, caramelized onions. Portland, Oregon chef Jenn Louis says this combo packs a flavorful umami punch for a brisket that'll be the star of your holiday meal.

Provided by Jenn Louis

Categories     main-dish

Time 3h30m

Yield 8 servings

Number Of Ingredients 13

2 ounces dried porcini mushrooms
1 1/2 cups boiling water
1 large yellow onion
2 cloves garlic
4 pounds brisket, trimmed of most fat
Kosher salt
Freshly ground black pepper
5 tablespoons olive oil, divided
1 sprig rosemary, about 3 inches
3 bay leaves
1/2 cup tomato paste
1 cup red wine
4 cups chicken stock, or beef stock

Steps:

  • Porcini: Preheat oven to 325 degrees F. Place the mushrooms in a small bowl and cover with boiling water. Let sit until rehydrated, 10-15 minutes. Meanwhile, line a strainer with cheesecloth and place over a bowl. Gently squeeze the liquid from the rehydrated mushrooms with your hands and set the mushrooms aside. Pour soaking liquid through the cloth-lined strainer into the bowl. (The cloth will filter out any dirt and sediment from the mushrooms.) Set the soaking liquid aside.
  • Vegetables: Cut onions into a large dice. Smash garlic, releasing the peel, then roughly chop; roughly chop mushrooms. Set aside.
  • Brisket: In a large skillet, heat 4 tablespoons of oil over medium-high heat. Season brisket with salt and pepper on both sides. Sear brisket, fat side down, until golden brown, 5-10 minutes. Flip over and sear the other side, about 5 more minutes. Transfer to a roasting pan.
  • Braising liquid: Add another tablespoon of oil to the skillet, lower heat to medium, and add onions, garlic, mushrooms, rosemary, and bay leaves. Stir in a pinch of salt and sauté until onions are translucent, 8-10 minutes. Add tomato paste, and stir constantly until caramelized, 2-3 minutes. Add red wine and bring to a simmer; cook until the liquid has nearly evaporated, 5-6 minutes. Add reserved porcini soaking liquid and chicken stock. Raise heat to medium-high and bring back to a simmer. Season to taste with salt and pepper.
  • Pour hot liquid over brisket and cover with foil. Braise in oven for 2-2½ hours, flipping the brisket once halfway through cooking. After 2½ hours, raise heat to 350 degrees F, remove foil, and continue cooking to brown, 30 minutes. Brisket should be very tender when pierced with a skewer.
  • Assembly: Remove from oven and allow to cool slightly in braising liquid. Remove to a cutting board and thinly slice across the grain. Pour braising liquid over the meat before serving.

WINE-BRAISED BEEF BRISKET



Wine-Braised Beef Brisket image

This is yummy the day you make it, but is even more delicious the next day.

Provided by RickyBobby

Categories     Main Dish Recipes     Roast Recipes

Time 2h45m

Yield 8

Number Of Ingredients 9

1 teaspoon dried thyme
1 teaspoon salt
¼ teaspoon ground black pepper
1 (3 pound) beef brisket
1 tablespoon olive oil
1 red onion, sliced
1 (14.5 ounce) can beef broth
1 (8 ounce) can tomato sauce
½ cup red wine

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix thyme, salt, and black pepper in a small bowl and rub the mixture over both sides of brisket.
  • Heat olive oil in a roasting pan over medium-high heat; place brisket in the hot oil and brown on both sides, 3 to 4 minutes per side. Remove brisket from pan and set aside.
  • Place red onion slices into the hot roasting pan and cook and stir until onion is slightly softened, about 2 minutes. Stir in beef broth, tomato sauce, and wine.
  • Place the brisket back into the roasting pan and cover pan with foil.
  • Roast the brisket in the preheated oven for 1 hour; remove foil and baste brisket with pan juices. Place foil back over roasting pan and roast brisket until very tender and pan sauce has thickened, 1 1/2 to 2 more hours.

Nutrition Facts : Calories 326.8 calories, Carbohydrate 3.3 g, Cholesterol 69.1 mg, Fat 25.1 g, Fiber 0.7 g, Protein 18.4 g, SaturatedFat 9.4 g, Sodium 649 mg, Sugar 1.8 g

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