The Best Red Wine Braised Shredded Beef Brisket
Tender, slow cooked in the oven beef brisket thats perfect for sandwiches or over mashed potatoes.
Equipment
- Large Dutch Oven or big pot
Ingredients
- 1 3-4lb beef brisket, fat removed
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup red wine
- 3 cups beef stock
- 1 sprig fresh rosemary
- 3 whole garlic cloves, peeled
- 1 onion, halved and peeled
- 2 bay leaves
Gravy
- 3 tbsp cornstarch
- 2 tbsp cold water
- juices from the brisket
Instructions
- Remove the beef brisket from the fridge and sprinkle the salt and pepper over the whole thing. Prepare the rest of the ingredients.
- Preheat the oven to 225°.
- On the stove, preheat a large dutch oven over medium heat. Add in the olive oil, and let the oil heat. Once hot, brown the brisket on both large sides. This will take 3-5 minutes per side.
- Once the brisket is browned, pour in the wine and beef stock. Now add in the onion, garlic, herbs, and bay leaves. Cover with the lid.
- Bring to a low boil, and then move to the oven for 5-6 hours. You can also leave this on the stove on low for that amount of time. Just check on it every hour and make sure nothing is sticking.
- Once the beef is cooked and tender ( it should pull apart easily ), remove the brisket from the dutch oven. If you're making gravy, strain the juices from the solids, and put them back in the pot. Take the cornstarch and mix with a little cold water until you have a runny paste. While whisking, slowly pour the cornstarch mixture into the juices. Bring the gravy to a boil and see how much it thickened. You can repeat that step if needed. Test for flavour and adjust as needed with salt, pepper, and even a dash of wine.
Notes
The more flavourful the beef broth is, the more flavourful the brisket will be. Test for salt, as some beef stocks are very salty.
Nutrition
Calories: 529kcal
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