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Braised Brisket

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Celebrate National Tartan Day or any cozy holiday with this richly flavored Red Wine Braised Brisket. Slow-simmered in red wine and aromatic herbs until fork-tender, and served with caramelized pearl onions and sweet roasted carrots, this impressive dish brings the warmth of Scottish-inspired comfort food to your table.

Ingredients

  • 1 (5-lb) flat-cut beef brisket

  • 3 tbsp extra-virgin olive oil

  • 2 tbsp garlic, minced

  • 7 cups yellow onions, thinly sliced

  • 1 cup chopped carrots

  • 1 cup chopped celery

  • 2 bay leaves

  • 8 sprigs fresh thyme

  • 12 oz pearl onions, peeled

  • 1 lb young carrots, trimmed

  • 8 cups chicken stock or low-sodium beef broth

  • 2 (750ml) bottles dry red wine

 

  • Kosher salt and freshly ground black pepper, to taste

Instructions

  • Preheat oven to 325°F (163°C).

  • Season brisket liberally with salt and pepper. In a large Dutch oven, heat 2 tbsp olive oil over medium-high. Sear brisket for 4–5 minutes on each side until browned. Remove and set aside.

  • Add remaining 1 tbsp oil to the pot. Sauté garlic, onions, chopped carrots, and celery for 5–7 minutes until soft.

  • Add bay leaves, thyme, red wine, and stock. Bring to a simmer.

  • Return brisket to the pot, fat-side up. Cover and braise in oven for 3.5–4 hours until fork-tender.

  • Meanwhile, toss pearl onions and young carrots in olive oil, salt, and pepper. Roast at 375°F (190°C) for 25–30 minutes until caramelized.

  • When brisket is done, remove to a board and let rest. Skim fat from sauce and reduce slightly on the stovetop if desired.

 

  • Slice brisket against the grain and serve warm, topped with pan sauce and garnished with roasted onions and carrots.

Notes

This brisket can be made 1 day ahead and reheated gently before serving—flavors deepen beautifully. Use beef broth for a richer base. Serve with mashed potatoes or crusty bread.

Nutrition

Find it online: https://yumfoodusa.com/braised-brisket/