Brisket With Sherry And Raisins Recipe

Name: Brisket With Sherry And Raisins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup raisins; 1 cup dry sherry; 4 lbs beef brisket, tied; seasoned flour (for dredging); 3 onions, chopped; 3 tablespoons olive oil; 2 tablespoons tomato paste; 1/2 cup beef broth; 2 tablespoons red wine vinegar; 2 tablespoons dark brown sugar; 1 clove garlic, minced; buttered orzo pasta; steamed broccoli

Servings: persons

1 cup raisins
1 cup dry sherry
4 lbs beef brisket, tied
seasoned flour (for dredging)
3 onions, chopped
3 tablespoons olive oil
2 tablespoons tomato paste
1/2 cup beef broth
2 tablespoons red wine vinegar
2 tablespoons dark brown sugar
1 clove garlic, minced
buttered orzo pasta
steamed broccoli

1
Let the raisins marinate in the Sherry for 1 1/2 hours.
2
Preheat oven to 310 degrees F (150C).
3
Pat the beef dry and dredge it in the flour.
4
In a large ovenproof casserole just large enough to hold the beef, heat the oil over moderately-high heat until it is smoking.
5
Brown the beef and transfer it to a plate.
6
Add the onions and garlic to the casserole and cook over moderate heat, stirring, until the onions are golden.
7
Return beef to casserole and add broth.
8
Bring to a boil and braise beef, covered, in oven (310F - 150C) for 1 1/2 hours Stir the tomato paste, sugar, vinegar and raisin mixture into the cooking liquid.
9
Bring liquid to boil and braise beef, covered, turning 2-3 times for 30 minutes to 1 hour more.
10
Transfer beef to a platter and keep it warm, covered loosely with aluminum foil.
11
Skim fat from cooking liquid and reduce to about 1 cup.
12
Season and keep warm.
13
Slice beef across grain and arrange slices on platter.
14
Pour some of the sauce over beef and serve remainder in sauceboat.

1298

kcal

Calories

Fat

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup raisins, 1 cup dry sherry, 4 lbs beef brisket, tied, seasoned flour (for dredging), and more.

Yes, Brisket With Sherry And Raisins falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brisket With Sherry And Raisins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions