Red wine braised brisket is the perfect December meal

Red, Wine-Braised Brisket: A Decadent Winter Meal

Winter calls for hearty, comforting dishes, and this red wine braised brisket is just the ticket. With tender, melt-in-your-mouth meat, perfectly seasoned and slow-cooked in a rich, flavorful sauce, it's the perfect December dinner.

Preparing the Brisket

Start by trimming excess fat from a 5-pound brick of beef brisket, leaving about 1/4-inch of fat for flavor. Season generously with salt and pepper before searing it in a large, heavy-bottomed skillet over medium-high heat. The trick here is to brown it well on all sides – this adds that wonderful crusty exterior that makes everything taste so much better.

Red Wine Sauce

While the meat is searing, chop up some aromatics like carrots, celery, and garlic, and sauté them in a little bit of olive oil until soft. Pour in a bottle of Cabernet Sauvignon and let it simmer until reduced by about half. Add in tomato paste, herbs, and Worcestershire sauce before pouring it over the seared brisket in a crockpot or large Dutch oven.

Slow and Low

Now it's time to let it cook low and slow – around 300 degrees Fahrenheit for 8 hours or so. This will allow the meat to become incredibly tender and the flavors to meld together perfectly. Don't worry if the sauce seems too thick at first – it will reduce down during cooking and become rich and glossy.

Side Dishes to Complete the Meal

Serve the brisket with mashed potatoes or cauliflower mash, roasted vegetables, or even a simple green salad to balance out the richness of the dish. Don't forget to make extra sauce to drizzle over the top for an added burst of flavor.

Pairing with Wine

Red wine pairs beautifully with beef brisket, so think about opening a bottle of Cabernet Sauvignon, Merlot, or Zinfandel to sip alongside your meal. Lighter reds like Pinot Noir or Gamay can also work well depending on how much fat is in your brisket.

Sharing Your Love of Cooking

If you've mastered this red wine braised brisket recipe, consider sharing your culinary skills with a friend. Invite them over for dinner and teach them how to prepare the dish – it's a fun way to connect and impress your taste buds at the same time.

References

• Aussiedlerbote. "Red wine braised brisket." (2023).
• Nix, Julia. "The Ultimate Guide to Pairing Wine with Beef." (2015).
• Jones, John Frazier. "The Ultimate Guide to Pairing Wine with Beef." (2017).

Tips and Tricks for the Perfect Red Wine Braised Brisket:

1. Use a six- to eight-pound brisket for the best results.
2. Trim fat evenly from both sides of the brisket, leaving just enough to get a nice sear.
3. Make sure the pan is hot before adding the brisket to create that perfect crust.
4. Pat the brisket dry before seasoning and searing to help with browning.
5. Pour the wine slowly around the brisket to avoid splattering and burning yourself.
6. Use a crockpot or Dutch oven with a tight-fitting lid to trap in heat and moisture.
7. Add water to the sauce if it reduces too quickly during cooking.
8. Let the brisket rest for 10-20 minutes before slicing to allow the juices to redistribute throughout the meat.
9. Serve with plenty of sauce for drizzling.

Enjoy this hearty, comforting dish and let us know if you have any favorite braising techniques or wine pairings to share!