Savory Red Wine Braised Brisket with Sweet Caramelized Pearl Onions
Indulge in a rich and flavorful Savory Red Wine Braised Brisket with Sweet Caramelized Pearl Onions, perfect for a family gathering or special occasion. This hearty one-dish meal features a tender, slow-cooked brisket infused with the deep flavors of red wine, fresh herbs, and a medley of aromatic vegetables, balanced beautifully by the sweetness of caramelized pearl onions. The dish is a true celebration of comfort food that pairs wonderfully with mashed potatoes or crusty bread, allowing you to soak up the delicious sauce. Impress your guests with this elegant yet comforting recipe that serves 8.
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
Beef Brisket
5 lbs (Trim excess fat)
Kosher Salt
2 tablespoons (For seasoning)
Fresh Ground Black Pepper
1 tablespoon (For seasoning)
Red Wine
1 (750 ml) bottle (Any good quality red wine)
All-Purpose Flour
As needed (For dusting the brisket)
Vegetable Oil
4 tablespoons (Divided for sautéing)
Garlic Cloves
10 (Peeled and smashed)
Shallots
6 large (Peeled and thinly sliced)
Carrots
2 medium (Peeled and cut into 1-inch chunks)
Celery Ribs
2 (Cut into 1-inch chunks)
Leek
1 medium (White part only, cut into 1-inch chunks)
Dried Apricots
1 cup (Half chopped into strips, half added whole)
Fresh Italian Parsley
6 sprigs (For flavoring and garnish)
Fresh Thyme
2 sprigs (For flavoring)
Bay Leaves
2 (For flavoring)
Tomato Paste
2 tablespoons (For flavoring)
Beef Stock or Broth
2 quarts (Homemade or good-quality canned)
Beef Stock or Broth
1/4 cup (For sautéing onions)
White Pearl Onions
1 cup (Blanched and peeled)
Minced Parsley
As needed (For garnish)
Instructions
1
1. Begin by seasoning the brisket liberally with kosher salt and fresh ground black pepper on both sides. Cover and refrigerate for 2 hours to allow the spices to penetrate the meat.
2
2. Meanwhile, in a medium saucepan over medium-high heat, bring the red wine to a boil. Reduce the heat and let it simmer until the wine has reduced by half, about 15-20 minutes. This will concentrate the flavors.
3
3. Preheat your oven to 350°F (175°C).
4
4. Lightly dust the chilled brisket with all-purpose flour, shaking off any excess flour. In a heavy Dutch oven, heat 2 tablespoons of vegetable oil over high heat until nearly smoking. Carefully add the brisket and sear on both sides until a deep brown crust forms, approximately 5 minutes per side. Once browned, transfer the brisket to a platter.
5
5. Pour out excess fat from the Dutch oven and add the remaining 2 tablespoons of oil. Sauté the smashed garlic cloves, sliced shallots, carrot chunks, celery ribs, and leek until glossy and lightly browned, about 5 minutes.
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6. Stir in half of the dried apricots, along with the fresh Italian parsley, thyme sprigs, bay leaves, and the tomato paste, cooking for an additional minute to meld the flavors.
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7. Place the brisket back into the Dutch oven and add the reduced red wine along with 2 quarts of beef stock or broth. Ensure the brisket is submerged; if not, add extra stock, broth, or water accordingly. Bring to a gentle simmer before covering.
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8. Transfer the covered Dutch oven to the preheated oven and braise for 2 to 2.5 hours, or until the brisket is fork tender.
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9. As the brisket cooks, prepare the pearl onions by blanching and peeling them as per your preference, leaving them whole. Cut the remaining apricots into 1/4-inch strips as well.
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10. In a small sauté pan, heat 2 tablespoons of vegetable oil over medium-high heat. Add the pearl onions and sauté until they are lightly golden, about 5-7 minutes. Then, add the apricot strips and the remaining 1/4 cup of stock or broth. Stir to deglaze the pan and simmer gently until the onions are tender, about 5 minutes. Keep warm until serving.
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11. Once the brisket is cooked, transfer it to a warm platter; cover it with aluminum foil to keep it warm. Increase the heat on the Dutch oven and boil the braising liquid until it thickens and reduces to about 1 quart, approximately 15-20 minutes. Strain this sauce through a fine-mesh strainer into a bowl, and taste to adjust seasonings if necessary.
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12. To serve, slice the brisket against the grain into 1/4-inch thick slices. Arrange them on heated serving plates or a platter, spoon half of the rich sauce over the slices, and top with the caramelized pearl onions and apricot strips. Garnish with minced parsley and serve the remaining sauce on the side for drizzling. Enjoy your meal!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
How many people does this Savory Red Wine Braised Brisket serve?
This recipe is designed to serve 8 people.
What size beef brisket is required for this recipe?
You will need a 5-pound beef brisket with the excess fat trimmed.
How long should the brisket be refrigerated after seasoning?
The brisket should be seasoned and refrigerated for 2 hours to allow the spices to penetrate the meat.
What is the first step in preparing the red wine for the braise?
The red wine should be brought to a boil and simmered until it reduces by half, which takes about 15-20 minutes.
What temperature should the oven be preheated to?
The oven should be preheated to 350°F (175°C).
Why is the brisket dusted with flour before searing?
The brisket is lightly dusted with all-purpose flour to help create a deep brown crust during the searing process.
How long should you sear each side of the brisket?
You should sear the brisket for approximately 5 minutes per side over high heat.
Which aromatic vegetables are used in the braising liquid?
The recipe uses garlic cloves, shallots, carrots, celery ribs, and the white part of a leek.
How should the carrots and celery be prepared?
The carrots and celery should be cut into 1-inch chunks.
What herbs are included in this savory brisket recipe?
The recipe includes fresh Italian parsley, thyme sprigs, and bay leaves.
What is the role of dried apricots in this dish?
Dried apricots are used both whole in the braise for flavor and sliced into strips as a sweet garnish.
How much beef stock is needed for the main braising step?
You will need 2 quarts of beef stock or broth for the main braising process.
How long does the brisket need to cook in the oven?
The brisket should braise for 2 to 2.5 hours, or until it is fork tender.
How are the pearl onions prepared before sautéing?
The pearl onions should be blanched and peeled before being sautéed until golden.
What liquid is used to deglaze the pearl onions?
A 1/4 cup of beef stock or broth is used to deglaze the pan with the pearl onions.
What should you do with the braising liquid once the meat is cooked?
You should boil the braising liquid until it thickens and reduces to about 1 quart, then strain it through a fine-mesh strainer.
How should the brisket be sliced for the best texture?
The brisket should be sliced against the grain into 1/4-inch thick slices.
What are the recommended side dishes for this meal?
This dish pairs wonderfully with mashed potatoes or crusty bread to soak up the rich sauce.
How many garlic cloves are used in the recipe?
The recipe calls for 10 peeled and smashed garlic cloves.
What type of oil is used for searing and sautéing?
Vegetable oil is used throughout the recipe for searing the meat and sautéing vegetables.
What should you do if the brisket is not fully submerged in the pot?
You should add extra stock, broth, or water until the meat is submerged before braising.
When do you add the tomato paste?
The tomato paste is stirred in with the aromatics and herbs just before placing the brisket back into the Dutch oven.
What is used as a final garnish?
The dish is garnished with minced parsley and the caramelized pearl onions.
Can I use any type of red wine?
The recipe suggests using any good quality red wine for the best flavor results.
How many shallots are required?
You will need 6 large shallots that have been peeled and thinly sliced.
Is the beef brisket seasoned with anything besides salt and pepper?
The initial seasoning uses kosher salt and fresh ground black pepper, while other flavors come from the braising liquid.
How do you handle the apricot strips for serving?
The apricot strips are simmered with the pearl onions and then used to top the sliced brisket.
How many bay leaves are used?
The recipe calls for 2 bay leaves to be added to the braising mixture.
What kind of salt is specified in the ingredients?
The recipe specifically calls for 2 tablespoons of kosher salt.
What is the final target volume for the reduced sauce?
The braising liquid should be reduced to approximately 1 quart before serving.