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Red-Wine-Braised Brisket with Cremini, Carrots, and Thyme

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Serves twelve.

To get a jump start on this recipe, you can season the brisket up to 1 day ahead.

  • 2 Tbs. sweet paprika
  • Kosher salt and freshly ground black pepper
  • 8-1/2 to 9 lb. beef brisket (whole brisket or flat and/or point halves), untrimmed of fat
  • 5 Tbs. vegetable oil
  • 6 large yellow onions, diced (about 12 cups)
  • 3 to 4 cloves garlic, thinly sliced
  • 1 15-oz. can tomato purée
  • 1 cup dry red wine
  • 4 large sprigs fresh thyme
  • 8 large carrots, cut into 2-inch pieces
  • 10 oz. cremini or white button mushrooms, quartered if large, halved if small (3 cups)

In a small bowl, combine the paprika, 1 Tbs. salt, and 1 Tbs. pepper. Rub the mixture all over the brisket. Let rest at room temperature for two hours or cover and refrigerate overnight (bring the meat to room temperature before cooking).

Position a rack in the center of the oven and heat the oven to 350°F.

Meanwhile, heat the oil in a large pot over medium heat. Add the onions and garlic and cook, stirring occasionally, until very soft and pale gold, 15 to 20 minutes. Transfer the onions to a large heavy-duty roasting pan and spread them in an even layer. Set the brisket fat side up on the onions (it’s okay if the pieces overlap), cover tightly with heavy-duty foil (or a double layer of regular foil), and braise in the oven for 1 hour. As the brisket cooks, it will give off quite a bit of liquid.

Pour the tomato purée and wine around the brisket and add the thyme sprigs. Cover and continue to braise the meat for 2-1/2 hours.

Add the carrots and mushrooms and continue to braise, covered, until the meat is fork-tender, about 1 hour more.

Transfer the meat to a cutting board and trim the fat. If using a whole brisket or a point half, separate the two layers of meat and trim the fat. With a slotted spoon, move the vegetables to a serving bowl.

Skim the excess fat from the pan juices, strain 2 cups of the juices, and bring to a boil in a small saucepan over medium-high heat. Boil until reduced to about 1 cup; the sauce should be rich and flavorful. Season to taste with salt and pepper.

Slice as much brisket across the grain as you need for the meal and serve with the vegetables and reduced sauce. Wrap the leftover brisket, vegetables, and juices separately. Leftovers will keep in the fridge for 3 to 4 days, or in the freezer for up to 2 months.

Serving Suggestions

Serve with potato pancakes or mashed potatoes, and offer hot mustard, horseradish, and applesauce at the table.

Leftovers

Use the leftovers for Brisket and Root Vegetable Salad, Brisket and Bean Chili, or Rigatoni with Brisket Ragù

nutrition information (per serving):
Calories (kcal): 440; Fat (g): 15; Fat Calories (kcal): 140; Saturated Fat (g): 4; Protein (g): 53; Monounsaturated Fat (g): 6; Carbohydrates (g): 17; Polyunsaturated Fat (g): 3; Sodium (mg): 540; Cholesterol (mg): 90; Fiber (g): 4;

Photo: Scott Phillips

Absolutely delicious! A day's worth of work but worth it.

My whole family, including a fussy two year old, enjoyed this recipe. It was my first time cooking a brisket and I will definitely do it again. I also wasn't sure about the tomato puree, so I used a small can of tomato paste and then added water to equal the total volume required. I made chili with the leftovers, which was fantastic as well. Very easy to prepare

Too much work for nothing spectacular. It was OK. Recipe is easy just long. I will stick to the short Ribs, they are more flavorful.

Followed the recipe as written. Straightforward ingredients, not hard to assemble and results were delish. Definitely will make this again.

This was delicious! We used a 6 1/2 pound brisket and it was done perfectly. Easy to make, too. I wasn't sure what "tomato puree" was so I used stewed tomatoes. I'm glad my wife suggested we buy a foil roasting pan because we didn't have anything big enough. Lots of liquid! We have a ton of leftovers that we intend to bring to lunch to make our co-workers jealous. Thank you Ms. Goldstein!

We had this for Easter and it was a huge hit. I followed the recipe exactly except for the mushrooms. I used button and mini bellas - all I could find in the market. The recipe was easy to follow and easy to put together. The best part was I wasn't tied to the stove for any great lenght of time. I didn't seem to have any problems with the liquid. There was plenty to keep it moist and to freeze for later use. I also froze the leftovers and will be making the Ragu within the next week or so. I did serve this with horseradish on the side - I think it adds a nice kick to the beef. I believe I have found my Easter meal tradition. Thanks so much.

This recipe turned out very well. I've made brisket before and have tried different recipes but this will be my new go-to recipe. It isn't too complicated. I did use white mushrooms instead of the brown ones just because I wanted to use them up instead of buying something new at the store. I had a 5# brisket but I didn't really need to alter the recipe too much. I like a lot of sauce so I kept the sauce amounts the same as posted. We had the brisket for one meal, left overs for lunch, sandwiches with some nice fresh horseradish and I am hoping to make the penne recipe over the weekend. We still have brisket left that I will be freezing for a heat and eat meal later in the month. You do need to watch the liquids as they cook. I mixed the wine and puree together and I checked every 45 minutes or so and kept adding more liquid as needed. I did it this way so I wouldn't have any boil-over in the oven. You could certainly make this a day or two ahead and reheat only the amounts you need. I hope you enjoy the recipe as much as our family did.

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