Red Wine Braised Brisket with Caramelized Pearl Onions and Apricots
Indulge in the rich and savory flavors of our Red Wine Braised Brisket, a sumptuous dish expertly created by chef Wolfgang Puck. This delectable recipe celebrates the art of braising, transforming a tough cut of beef brisket into a tender, melt-in-your-mouth experience. Infused with aromatic root vegetables, red wine, and a unique Eastern European touch of dried apricots, this dish promises a delightful fusion of tastes that capture both sophistication and comfort. Perfect for gatherings or special occasions, this brisket is accompanied by caramelized pearl onions for an unforgettable finish.
20
Servings
N/A
Calories
19
Ingredients
Ingredients
beef brisket
5 lbs (Seasoned with salt and pepper)
kosher salt
2 tablespoons (For seasoning brisket)
fresh ground black pepper
1 tablespoon (For seasoning brisket)
red wine
750 ml (Reduced by half)
all-purpose flour
as needed (Dusting brisket)
vegetable oil
6 tablespoons (Used in stages)
garlic cloves
10 (Peeled and smashed)
large shallots
6 (Peeled and thinly sliced)
medium carrots
2 (Peeled, cut into 1-inch chunks)
celery ribs
2 (Cut into 1-inch chunks)
medium leek
1 (White part only, cut into 1-inch chunks)
dried apricots
1 cup (Half whole, half cut into strips)
fresh flat-leaf parsley
6 sprigs (Whole sprigs)
fresh thyme
2 sprigs (Whole sprigs)
bay leaves
2 (Whole leaves)
tomato paste
2 tablespoons (Added to vegetables)
beef stock or broth
2 quarts + 1/4 cup (For braising and deglazing)
white pearl onions
1 cup (Blanched and peeled)
minced fresh parsley
as needed (For garnish)
Instructions
1
Season the brisket generously with kosher salt and freshly ground black pepper on both sides. Cover and refrigerate for 2 hours to allow the flavors to develop.
2
Pour the bottle of red wine into a medium saucepan and bring to a boil. Maintain a steady boil until the wine reduces by half, approximately 15 to 20 minutes.
3
Preheat your oven to 350°F (175°C). Lightly coat the brisket with all-purpose flour, shaking off any excess.
4
In a heavy Dutch oven, heat 2 tablespoons of vegetable oil over high heat until nearly smoking. Reduce the heat to medium-high, and sear the brisket on each side until a deep brown crust forms, about 5 minutes per side. Transfer the brisket to a platter and set aside.
5
Pour off the fat from the Dutch oven and add another 2 tablespoons of oil. Sauté the garlic cloves, shallots, carrots, celery, and leek until they become glossy and lightly browned, roughly 5 minutes.
6
Stir in half of the dried apricots, fresh parsley, thyme, bay leaves, and tomato paste. Cook for an additional minute to meld the flavors.
7
Return the brisket to the Dutch oven, pouring in the reduced wine and 2 quarts of beef stock or broth. If necessary, add extra liquid to ensure the brisket is submerged. Bring to a simmer, cover, and transfer to the preheated oven.
8
Braise in the oven until fork-tender, approximately 2 to 2 1/2 hours. Meanwhile, blanch and peel the pearl onions as instructed below, and cut the remaining apricots into 1/4-inch strips.
9
In a small sauté pan, heat the remaining 2 tablespoons of oil. Add the blanched pearl onions and sauté until golden brown, about 5 to 7 minutes. Stir in the apricot strips and 1/4 cup beef stock or broth, deglazing the pan. Reduce heat and simmer until tender, about 5 minutes. Keep warm.
10
Once the brisket is tender, transfer it to a warmed plate and cover with foil to retain heat.
11
Boil the remaining liquid in the Dutch oven until it reduces to about 1 quart and thickens, about 15 to 20 minutes. Strain through a fine-mesh sieve, and adjust seasoning with salt and pepper as needed.
12
Slice the brisket across the grain into 1/4-inch thick slices. Arrange on serving plates or a platter, topping with half of the sauce, pearl onions, and apricot pieces. Garnish with minced fresh parsley and offer additional sauce on the side.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Who created the recipe for Red Wine Braised Brisket with Caramelized Pearl Onions and Apricots?
The recipe was expertly created by chef Wolfgang Puck.
What is the main flavor profile of this brisket dish?
It features rich and savory flavors from red wine and beef stock, balanced with a unique Eastern European sweetness from dried apricots.
How long should the brisket be refrigerated after seasoning?
The brisket should be covered and refrigerated for 2 hours to allow the kosher salt and black pepper flavors to develop.
What size beef brisket is required for this recipe?
This recipe requires a 5 lb beef brisket.
What temperature should the oven be set to for braising?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How much should the red wine be reduced before adding it to the brisket?
A 750 ml bottle of red wine should be boiled and reduced by half, taking approximately 15 to 20 minutes.
What is the purpose of coating the brisket in flour?
The brisket is lightly coated with all-purpose flour before searing to help develop a deep brown crust and thicken the sauce.
What vegetables are used in the braising liquid?
The aromatic base includes garlic cloves, shallots, carrots, celery, and the white part of a leek.
Which herbs are included in the recipe?
The recipe uses fresh flat-leaf parsley sprigs, fresh thyme, and bay leaves.
How do you prepare the dried apricots for this dish?
Half of the apricots are cooked whole with the vegetables, and the other half are cut into 1/4-inch strips for the final garnish.
What type of pot is best for this recipe?
A heavy Dutch oven is recommended for searing the meat and braising it in the oven.
How long does the brisket need to cook in the oven?
The brisket should braise in the oven for approximately 2 to 2.5 hours until it is fork-tender.
What should I do if the beef stock doesn't fully cover the brisket?
If necessary, you should add extra liquid to ensure the brisket is submerged before braising.
How are the pearl onions prepared before sautéing?
The white pearl onions should be blanched and peeled before being caramelized.
How do you caramelize the pearl onions?
Sauté the blanched onions in oil for 5 to 7 minutes until golden brown, then simmer with apricot strips and beef stock.
What is the final step for the cooking liquid in the Dutch oven?
The liquid is boiled and reduced to about 1 quart until thickened, then strained through a fine-mesh sieve.
How should the brisket be sliced for serving?
The brisket should be sliced across the grain into 1/4-inch thick slices.
What is the recommended garnish for this dish?
Garnish the brisket with minced fresh parsley, caramelized pearl onions, and apricot pieces.
How many people does this brisket recipe serve?
This recipe is designed to serve 20 people.
What amount of garlic is used in the recipe?
The recipe calls for 10 peeled and smashed garlic cloves.
Is tomato paste used in this recipe?
Yes, 2 tablespoons of tomato paste are stirred in with the vegetables to meld the flavors.
How many shallots are needed?
The recipe requires 6 large shallots, peeled and thinly sliced.
Can I use beef broth instead of beef stock?
Yes, either beef stock or beef broth can be used for the braising liquid.
What is the first step in preparing the meat?
The first step is seasoning the brisket generously with kosher salt and freshly ground black pepper.
How much vegetable oil is used in total?
The recipe uses a total of 6 tablespoons of vegetable oil added in different stages.
Why is it important to slice the brisket across the grain?
Slicing across the grain ensures the meat is tender and easier to eat by breaking up the muscle fibers.
What should I do with the meat once it is removed from the oven?
Transfer it to a warmed plate and cover it with foil to retain heat while you finish the sauce.
What role does the red wine reduction play?
It provides a concentrated, deep flavor base that characterizes the braising sauce.
How are the carrots and celery prepared?
They should be peeled and cut into 1-inch chunks.
Should I offer extra sauce on the side?
Yes, the instructions suggest offering additional strained sauce on the side for guests.