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Wine and Tomato Braised Brisket with Spicy Red Onion Jam

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

Ingredients

Recipe Details

  • Yield: 8-10 Servings
  • Course:
  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; add to the casserole and cook until browned, 4-5 minutes per side. Transfer the brisket to a plate and reserve. Return the casserole to the heat and stir in the celery, carrots, garlic and thyme; cook, stirring occasionally, until starting to soften, 2 minute. Pour in the wine mixture, bring to a boil and cook 2 minutes. Return the brisket to the casserole, cover and place in the center of the oven. Cook 1 1/2 hours, turn the brisket over and cook an additional 1 1/2 hours until tender. Remove the casserole from the oven and let the brisket sit 20-30 minutes before slicing against the grain.
  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; cook, stirring occasionally, until the onions are very tender, 35-40 minutes.
  5. To serve, spoon some of the pan juices and vegetables over the sliced brisket and top with the onion jam.

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