This Braised Beef Brisket with vegetabale brooth and Beef is a rich, flavorful dish that’s perfect for special occasions or a comforting family meal. The beef becomes incredibly tender as it simmers in a savory vegetabale brooth sauce, enhanced with smoky beef, fresh herbs, and earthy mushrooms. Whether served over mashed potatoes, rice, or with crusty bread to soak up the sauce, this dish is sure to impress.
Why You’ll Love This Recipe
This recipe combines tender, juicy beef with the richness of red wine, the smokiness of beef, and the depth of fresh herbs and vegetables. The result is a hearty, flavorful stew with a perfect balance of savory and slightly sweet flavors. The braised beef, combined with the velvety sauce and earthy mushrooms, creates a dish that feels indulgent yet comforting. Whether you’re serving it for a family dinner or a dinner party, it’s a meal that will leave everyone wanting seconds.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 6 ounces beef, roughly chopped
- 3 pounds beef brisket (or chuck steak or stewing beef), trimmed of fat, cut into 2-inch chunks
- 1 large carrot, sliced ½-inch thick
- 1 large white onion, diced
- 6 cloves garlic, minced (divided)
- 1 pinch coarse salt
- 1 pinch ground pepper
- 2 tablespoons flour
- 12 pearl onions (optional)
- 3 cups red wine (such as Merlot, Pinot Noir, or Chianti) – use only 2 cups for a milder sauce
- 2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
- 2 tablespoons tomato paste
- 1 beef bouillon cube, crushed
- 1 teaspoon fresh thyme, finely chopped
- 2 tablespoons fresh parsley, finely chopped, divided
- 2 bay leaves
- 1 pound white mushrooms, fresh, small or brown mushrooms, quartered
- 2 tablespoons butter
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Ingredients:
- Brown the Beef: In the same pot, add the beef chunks in batches to avoid overcrowding. Brown the beef on all sides, about 6-8 minutes per batch. Once browned, remove the beef and set it aside with the beef.
- Sauté Vegetables: In the same pot, add the sliced carrot, diced onion, and 4 of the minced garlic cloves. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5-7 minutes. Season with salt and pepper.
- Add Flour: Sprinkle the flour over the vegetable mixture and stir to coat. Let it cook for another minute to remove the raw flour taste.
- Deglaze the Pot: Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Let the wine simmer for about 5 minutes to reduce slightly.
Braise the Beef:
- Add Stock and Seasoning: Add the beef stock, tomato paste, crushed beef bouillon cube, thyme, bay leaves, and the remaining 2 garlic cloves to the pot. Stir to combine.
- Combine Beef : Return the browned beef to the pot. Stir to combine, ensuring the beef is submerged in the liquid. Bring the mixture to a simmer.
- Simmer: Cover the pot with a lid and reduce the heat to low. Let the beef braise for 2.5 to 3 hours, or until the beef is tender and easily shreds with a fork.
Final Touches:
- Add Mushrooms and Pearl Onions: About 30 minutes before the end of cooking, add the quartered mushrooms and pearl onions (if using) to the pot. Stir them into the braise, cover, and continue cooking.
- Finishing the Sauce: Once the beef is tender, remove the pot from the heat. Discard the bay leaves and stir in the fresh parsley. If the sauce needs thickening, use a spoon to mash some of the vegetables and beef, or simmer the sauce uncovered for a few minutes to reduce.
- Serve: Serve the braised beef with mashed potatoes, rice, or crusty bread to soak up the delicious sauce. Garnish with the remaining fresh parsley.
Servings and Timing
- Servings: 6-8
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
Variations
- Vegetarian Version: Substitute the beef with hearty vegetables like mushrooms, eggplant, or cauliflower for a vegetable-based version of this dish.
- Different Meats: You can substitute brisket with chuck roast or other stewing beef cuts for a slightly different texture.
- Spicy Version: Add a pinch of red pepper flakes or a chopped fresh chili for some heat.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will develop even further after a day or two.
- Freezing: This dish freezes well. After cooling, transfer it to a freezer-safe container and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and reheat on the stove over low heat.
FAQs
1. Can I use a slow cooker for this recipe?
Yes, you can cook the beef in a slow cooker. Brown the beef on the stovetop first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or until the beef is tender.
2. Can I use a different type of wine?
Yes, you can use any dry red wine, such as Cabernet Sauvignon, Zinfandel, or Shiraz. If you prefer a less wine-forward sauce, use 2 cups of wine and 3 cups of beef stock.
3. Can I make this recipe ahead of time?
Yes, this dish is perfect for making ahead. The flavors intensify as it sits, and it’s even better the next day. Store leftovers in the fridge for up to 3 days.
4. Can I add more vegetables to this dish?
Absolutely! You can add root vegetables like parsnips, turnips, or potatoes for a heartier dish. Just make sure to add them in the last 30-45 minutes of cooking so they don’t overcook.
5. Can I use a different cut of beef?
Yes, you can use cuts like chuck roast, short ribs, or stewing beef instead of brisket. Adjust the cooking time based on the cut you use, but the beef should be fork-tender when done.
6. How do I know when the beef is done?
The beef is done when it’s fork-tender and shreds easily. You can test a piece by gently pulling at it with a fork — it should fall apart without resistance.
7. Can I substitute the pearl onions?
Yes, if you can’t find pearl onions, you can use regular onions, shallots, or even frozen pearl onions as a substitute.
8. Can I make this dish in a Dutch oven?
Yes, a Dutch oven is ideal for braising this beef. It retains heat well and ensures even cooking, making it a great choice for this recipe.
9. Can I add herbs like rosemary or sage?
Yes, you can add a sprig of rosemary or a couple of sage leaves for an aromatic boost. Just remove them before serving.
Conclusion
This Braised Beef Brisket with Red Wine and Beef is a comforting, flavorful dish that’s perfect for a special dinner or a cozy family meal. The tender beef, rich sauce, and smoky beef combine for a truly indulgent experience. It’s a dish that’s both hearty and elegant, making it the perfect centerpiece for any occasion. Enjoy it with your favorite sides and let this dish impress your guests!
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Braised Beef Brisket
- Total Time: 3 hours 15 minutes
- Yield: 6-8 servings
Description
A rich and flavorful Braised Beef Brisket with red wine, beef, fresh herbs, and earthy mushrooms. This tender dish is perfect for special occasions or a comforting family meal.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 6 ounces beef, roughly chopped
- 3 pounds beef brisket (or chuck steak or stewing beef), trimmed of fat, cut into 2-inch chunks
- 1 large carrot, sliced ½-inch thick
- 1 large white onion, diced
- 6 cloves garlic, minced (divided)
- 1 pinch coarse salt
- 1 pinch ground pepper
- 2 tablespoons flour
- 12 pearl onions (optional)
- 3 cups red wine (such as Merlot, Pinot Noir, or Chianti) – use only 2 cups for a milder sauce
- 2–3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
- 2 tablespoons tomato paste
- 1 beef bouillon cube, crushed
- 1 teaspoon fresh thyme, finely chopped
- 2 tablespoons fresh parsley, finely chopped, divided
- 2 bay leaves
- 1 pound white mushrooms, fresh, small or brown mushrooms, quartered
- 2 tablespoons butter
Instructions
- Brown the Beef: In a large pot, heat olive oil over medium-high heat. Add the beef in batches to avoid overcrowding. Brown the beef on all sides, about 6-8 minutes per batch. Remove beef and set aside.
- Sauté Vegetables: In the same pot, add carrot, onion, and 4 minced garlic cloves. Cook for 5-7 minutes until softened. Season with salt and pepper.
- Add Flour: Sprinkle flour over the vegetable mixture, stir, and cook for 1 minute.
- Deglaze the Pot: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 5 minutes to reduce slightly.
- Braise the Beef: Add beef stock, tomato paste, crushed bouillon cube, thyme, bay leaves, and the remaining garlic to the pot. Stir to combine.
- Combine Beef: Return the browned beef to the pot, ensuring it’s submerged in the liquid. Bring to a simmer.
- Simmer: Cover the pot and reduce heat to low. Let braise for 2.5 to 3 hours, or until the beef is fork-tender.
- Add Mushrooms and Pearl Onions: 30 minutes before the end of cooking, add quartered mushrooms and pearl onions (if using). Stir, cover, and continue cooking.
- Finishing the Sauce: Once beef is tender, remove from heat. Discard bay leaves, stir in fresh parsley. If sauce needs thickening, mash some vegetables and beef or reduce sauce uncovered.
- Serve: Serve the braised beef over mashed potatoes, rice, or with crusty bread to soak up the sauce. Garnish with remaining parsley.
Notes
- For a vegetarian version, substitute beef with mushrooms, eggplant, or cauliflower.
- For a spicy kick, add red pepper flakes or chopped chili to the braise.
- You can use chuck roast, short ribs, or stewing beef instead of brisket.
- For added depth of flavor, consider adding a sprig of rosemary or sage (remove before serving).
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 50g
- Cholesterol: 120mg