Wine and Tomato Braised Brisket with Spicy Red Onion Jam

By Marge Perry & David Bonom
The brisket can be made well in advance and frozen -- or make it the day you serve it to perfume the house with a heady savory aroma
  • Course: Entrée


  • Brisket
  • carrots
  • celery stalks
  • center cut brisket
  • chopped fresh thyme
  • Crushed red pepper flakes
  • dry red wine
  • garlic cloves
  • ground black pepper
  • olive oil
  • Petite diced tomatoes
  • raspberry vinegar
  • red onions
  • Salt
  • Spicy Red Onion Jam
  • sugar
  • tomato paste


  1. Preheat the oven to 325F.
  2. For the brisket, combine the wine, tomatoes and tomato paste in a bowl
  3. Heat the oil in a 7-quart cast iron casserole or large heavy bottomed pot over medium-high. Season the brisket with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper
  4. Meanwhile, for the onion jam, heat the oil in a large skillet over medium. Add the onions, sugar, vinegar, salt and red pepper flakes
  5. To serve, spoon some of the pan juices and vegetables over the sliced brisket and top with the onion jam.