Michael Symon'S Red Wine Braised Brisket Recipe

Name: Michael Symon'S Red Wine Braised Brisket
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil; beef brisket (or Beef Shank, Pot Roast, Shoulder, Beef Cheeks, or Short Ribs); salt and pepper; 2 onions (large dice); 2 large carrots (large dice); 2 celery ribs (large dice); 3 garlic cloves (smashed); 2 cups red wine; 4 cups beef stock; 3 sprigs thyme; 1 bay leaf

Servings: persons

olive oil
beef brisket (or Beef Shank, Pot Roast, Shoulder, Beef Cheeks, or Short Ribs)
salt and pepper
2 onions (large dice)
2 large carrots (large dice)
2 celery ribs (large dice)
3 garlic cloves (smashed)
2 cups red wine
4 cups beef stock
3 sprigs thyme
1 bay leaf

1
In a large Dutch oven, heat the olive oil over high heat until smoking. Season the meat liberally with salt and pepper. Sear in the pan for 4 to 5 minutes per side. Remove once dark golden brown and set aside.
2
Add the onions, carrot, celery and garlic and cook until the vegetables are starting to brown, about 8 minutes. Add the wine and bring to a boil. Reduce by half, about 3 to 5 minutes, then add the beef stock.
3
Add the brisket back in, along with the thyme and bay leaf, and bring up to a simmer. Place a lid on the pot and cook at a low temperature for 2 1/2 to 3 hours, or until the meat is fork tender. Serve the brisket with the sauce and vegetables.

178

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: olive oil, beef brisket (or Beef Shank, Pot Roast, Shoulder, Beef Cheeks, or Short Ribs), salt and pepper, 2 onions (large dice), and more.

Yes, Michael Symon'S Red Wine Braised Brisket 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.

Michael Symon'S Red Wine Braised Brisket

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