If you’re looking for an easy way to make tender, flavorful beef brisket, this Brisket Wine Reduction is a classic recipe worth keeping in your dinner rotation. A roughly 3-pound brisket is browned in olive oil, then slowly braised in dry red wine or beef broth with garlic, onion, and cremini mushrooms. The long, gentle cooking time allows the brisket to become tender while the pan juices develop into a rich sauce with plenty of savory flavor.
The technique is straightforward and doesn’t require a complicated marinade. The brisket is first browned on both sides to develop a flavorful crust. Garlic and chopped onion are added to the pan, followed by salt and coarse-ground black pepper. Red wine—or beef broth, or a combination of both—is then added to deglaze the pan and loosen all of those flavorful browned bits from the bottom. Cremini mushrooms go in before the covered brisket moves to a 275°F oven for 2 to 3 hours.
A large oven-safe braising pan is the ideal tool for this recipe because the brisket is browned, braised, and finished in the same pan. Once the meat is tender, it is transferred to a cutting board while the pan juices are brought to a boil and reduced until thickened. A small amount of Wondra flour can also be used to help thicken the sauce before it is poured over the brisket.
One of the best features of this brisket recipe is that it works particularly well as a make-ahead dinner. The finished brisket can be refrigerated in its sauce, either whole or sliced, for up to two days and reheated covered in the oven. That makes it especially convenient for a Sunday dinner, holiday meal, or any occasion when you want the main dish prepared ahead of time.
Try these other diabetic recipes: Roasted Brussels Sprouts, Mushroom Scrambled Eggs or Broiled Rainbow Trout with Fresh Tomato.
Print
Brisket with Wine Reduction
- Total Time: 3:25
- Yield: 8 1x
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 beef brisket (about 3 pounds)
- 3 large cloves garlic, chopped
- 1 large onion, chopped
- 1 teaspoon fine sea salt
- 1 teaspoon coarse ground black pepper
- 1 1/2 cups dry red wine, such as Pinot Noir, Chianti, or Syrah; or beef broth; or a combination of wine and broth
- 10 ounces cremini mushrooms; quartered
- 1 tablespoon Wondra flour
Instructions
- Preheat oven to 275°F.
- Place extra virgin olive oil in the bottom of the braising or sauté pan. Heat to medium high and add brisket. Cook until the brisket is nicely browned. Turn and brown on other side.
- While second side is browning, place garlic and onions in pan around brisket. Sprinkle salt and pepper over brisket and rub it in. (You can also add some fresh herbs if you have them. A sprig of rosemary is nice.)
- Once onions begin to brown, add wine or broth. (It will deglaze pan and lift all the good stuff the bottom of the pan.)
- Add mushrooms, cover, and place in preheated oven for 2-3 hours, remove brisket to cutting board. Bring the pan juices to a boil and reduce until thickened. You can also add a sprinkle or two of Wondra flour to help thicken.
- Pour the sauce over the brisket and reheat covered, if desired.
Notes
- The brisket can be refrigerated in the sauce, whole or sliced, for up to 2 days. Rewarm in the oven.
- Prep Time: :25
- Cook Time: 3:00
- Category: Entree
- Method: Oven
- Diet: Diabetic