Lindsay Ann Bakes: Red Wine Braised Beef Brisket with Caramelized Onions and Carrots

Thursday, May 28, 2015

Red Wine Braised Beef Brisket with Caramelized Onions and Carrots

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Looking for a special Father's Day dinner? Then look no further than my tender, fall apart with your fork, juicy, flavorful braised beef, smothered in caramelized onions and carrots, dripping in a red wine reduction sauce bursting with flavor. This dish is the ultimate special-occasion dinner. Braised Beef is actually really simple to make, even if you are a beginner, and it gives you a super impressive, gourmet meal, with little effort. So go ahead, give it a try and let me know how it goes!

 

Braising is a super simple and wonderful method of cooking where the meat is seared on the stovetop and then is cooked in a covered pot in the stove, "low and slow" while submerged in liquid. This technique creates a moist, flavorful and tender meat depending on what kind of liquid you use and what you add to it. I start by sautéing some onions in a little olive oil, in a big heavy pot.


Then, add some garlic for extra flavor.

The last vegetable I chose to use was carrots. You can use celery too if you want. But I just love the onion, garlic, carrot mixture that comes together to get spooned on top of the meat once it has cooked all nice and soft and flavorful.


Then, remove the veggie mixture from the pot to make room to sear the meat.


Season the brisket with salt, pepper and brown sugar, rubbing it into the meat on both sides.


Add the brisket to the hot hot hot pot to sear the bottom.


Then, give it a flip and sear the other side until well browned. You are going to cook the meat about 5 minutes per side to seal in all of the juices. 


Then, pour in the wine! The acidity is going to keep the meat ultra tender and give it that fall-off-the-bone texture.

Add the rest of the ingredients and spoon the vegetables back in to the pot, and it's ready to go!


If the brisket is not completely covered with liquid, add a little extra broth or water until it is completely covered in liquid. Bring the liquid to a simmer. Cover, remove from the stovetop and place in the lower section of the preheated oven to bake! Then, your work is done. Just let it braise low and slow in the oven and let the magic happen :)


When the meat is done, you can reduce the liquid on the stove into a sauce. Then, slice the brisket across the grain, gently, and spoon the sauce and vegetables on top for serving.


I like to serve it with my favorite garlic roasted mashed potatoes (recipe below) and some roasted veggies like zucchini and squash or asparagus, baked in a 450 degree F oven for about 20 minutes.




Red Wine Braised Beef Brisket with Caramelized Onions and Carrots

Yield: 8 servings

Ingredients
  • olive oil for the pan
  • 1 large onion or 2 small/medium, chopped
  • peeled and roughly chopped cloves from 1 head of garlic
  • 4-6 carrots, chopped
  • 4 pounds beef brisket
  • 2-3 teaspoons salt
  • 1/2-1 teaspoon freshly ground black pepper
  • 3 tablespoons brown sugar
  • 1 bottle dry red wine
  • 1/4 cup tomato paste
  • 1 teaspoon dried thyme  
  • 1 (14.5oz) can chicken or beef broth

Directions

Preheat oven to 325ºF.

Heat 2 tablespoons of oil in a large heavy pot or Dutch oven, over medium heat. Add the onions and sauté for about 3-5 minutes. Add the garlic followed by the carrots to the pot and continue to sauté until softened, about 3-5 more minutes. Remove vegetables from the pot and set aside.

Coat brisket with salt, pepper and brown sugar, rubbing it into the meat on both sides. Heat 2 more tablespoons of oil in the pot over medium-high heat until it is almost smoking. Add the brisket and cook each side until well browned, about 5 minutes per side to seal in the juices. 

Pour the wine, tomato paste, thyme and broth over the meat, and stir gently. Then, add the vegetables back in to the pot. If the brisket is not completely covered with liquid, add a little extra broth or water until it is completely covered in liquid. Bring the liquid to a simmer. Cover, remove from the stovetop and place in the lower section of the preheated oven. Bake until meat is tender when you stick a fork into it, about 3-3 1/2 hours.

When the meat is done, carefully transfer it to a platter to rest and cover with aluminum foil to keep warm, while you reduce the liquid. Scrape the bottom of the pot with a wooden spoon to lift any flavorful brown bits stuck to the bottom. Then, boil the liquid in the pot until it thickens slightly and reduces to your desired consistency, about 10-20 minutes. Use a sharp knife to slice the brisket across the grain and spoon the sauce and vegetables on top for serving.

You can make the brisket a day ahead of time and reheat in the sauce the next day in a 300ºF oven until warm.

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Garlic Mashed Potatoes
  • 3 potatoes, peeled
  • 1 bulb roasted garlic (400'F for 30min)
  • 1/4 cup butter
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup parmesan cheese, optional
  • Italian seasoning or chopped chives, optional


Directions
  1. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop.
  2. Blend potatoes with remaining ingredients using an electric mixer until smooth.


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