Name: Braised Beef Brisket
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: American
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

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

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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