Beef Brisket in Red Wine Gravy
Calories: 13
Adjust Servings Here: 8 servings
Description
Beef brisket can be a challenging cut of meat to cook, but with the right approach, it can be absolutely delicious. Choose the right cut of meat, prepare it properly, and use the right cooking techniques. Whether you prefer braised beef brisket or brisket in red wine, you'll find recipes and techniques in this ultimate guide that will help you make a perfect dish every time.
Ingredients
- 2 lbs (1 kg) Beef brisket
- 1 cup (240 ml) Red wine
- 1 cup (240 ml) Broth or stock or water
- 1 tbsp Brown sugar
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
Brisket dry rub
- 1 tbsp Onion powder
- ½ tsp Garlic powder
- 2 tbsp Brown sugar
- 1 tbsp Mustard powder or paste
- 1 tsp Smoked hot paprika
- 1 tsp Smoked sweet paprika
- 1 tsp Coriander powder
- ¼ tsp Cumin powder
- ½ tsp Kosher salt
- ½ tsp Black pepper powder
Red wine gravy
- 2 tbsp Butter room temperature
- 1 tbsp Honey or date syrup
Instructions
- Trim - Thaw the beef brisket, and trim the fat from the brisket to about ¼ inch thickness, making sure not to remove too much as the fat adds flavor to the meat during cooking.2 lbs Beef brisket
- Dry rub - Combine all the rub ingredients in a bowl or mortar and pestle. Set aside.1 tbsp Onion powder, ½ tsp Garlic powder, 2 tbsp Brown sugar, 1 tbsp Mustard powder, 1 tsp Smoked hot paprika, 1 tsp Smoked sweet paprika, 1 tsp Coriander powder, ¼ tsp Cumin powder, ½ tsp Kosher salt, ½ tsp Black pepper powder
- Rub - Next, season the brisket with a dry rub, making sure to cover all sides of the meat.
- Oven - Preheat the oven at 300℉ 150℃/ Gas Mark 2
- Red wine marinade - Combine the wine, stock, and sugar and pour it into the baking dish. Place the brisket with the rub in the baking dish along with the marinade along with the fresh herbs. Cover tightly with aluminum foil.1 cup Red wine, 1 cup Broth or stock, 1 tbsp Brown sugar, 2 sprigs Fresh rosemary, 2 sprigs Fresh thyme
- Roast - Cook for 90 minutes then baste the brisket and turn it over in the pan. Cover and continue to roast another 60 to 90 minutes or until the the internal temperature of the brisket reaches 195-205℉ on a meat thermometer for perfect doneness.
- Rest - Remove the brisket from the baking pan and tent with a foil. Let the meat rest for 30 minutes while you prepare the gravy.
- Gravy - Pour the pan juices into a frying pan. Cook on medium-high until reduced to almost half. Add butter and honey. Continue to cook until thick like a gravy/syrup. Brush the brisket with the sauce before serving. Serve remaining gravy on the side.2 tbsp Butter, 1 tbsp Honey
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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