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Slow Cooked Red Wine Beef Brisket
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Slow Cooked Red Wine Beef Brisket

4 hServes 4Nutri-Score C€€
from @chloeboyle_1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • beef brisketMeat700 g
  • baby new potatoes (washed)Produce450 g
  • onion (large, sliced)Produce1 piece
  • carrots (chopped into chunks)Produce2 pieces
  • garlic cloves (minced)Produce2 pieces
  • red wineBeverages150 ml
  • beef stock (1 stock pot dissolved in boiling water)Pantry350 ml
  • tomato purée (1 tbsp)Pantry15 ml
  • plain flour (1 tbsp)Pantry8 g
  • Worcestershire sauce (1 tsp)Pantry5 ml
  • dried thyme (1 tsp)Spices1 g
  • bay leafSpices1 piece
  • oil (1 tbsp)Pantry15 ml
  • salt (to taste)Spices5 g
  • black pepper (to taste)Spices2 g

per serving

Nutrition

476kcal

Carbs
24 g
Proteins
36 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Tongs

step by step

Method

  1. Brown the brisket

    • Heat the oil in a Dutch oven over medium-high heat.
    • Season the brisket with salt and black pepper, then brown really well on all sides.
    • Remove the brisket and set aside.
    Step 1

  2. Soften the vegetables

    • Add the onion and carrots to the same pot and cook for around 5 minutes.
    • Add the garlic and cook for another minute.
    Step 2

  3. Build the sauce base

    • Add the tomato purée and cook for 1–2 minutes, stirring well.
    • Sprinkle over the flour and stir for around 1 minute, making sure everything is coated.
    Step 3

  4. Deglaze with red wine

    • Pour in the red wine and scrape the bottom of the pot.
    • Let it bubble for 2–3 minutes.
    Step 4

  5. Add stock and aromatics

    • Add the beef stock, Worcestershire sauce, dried thyme and bay leaf.
    • Stir well.
    Step 5

  6. Assemble and slow cook

    • Return the brisket to the pot and arrange the baby potatoes around it; the liquid should come roughly halfway up the meat rather than completely covering it.
    • Cover with the lid and place in a 150 °C fan / 170 °C conventional oven for around 3–3½ hours.
    Step 6

  7. Turn the brisket

    • After around 1½–2 hours, carefully turn the brisket over, cover and return to the oven.
    • Continue cooking until the beef is completely tender and pulls apart easily with a fork.
    Step 7

  8. Shred and serve

    • Shred the beef and serve over creamy mash.
    Step 8
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