I was looking to do something new with my brisket. There was nothing wrong with my briskets up until now, but there’s was nothing outstanding either. They were good fresh from the oven and borderline over-cooked the next day when re-heated, and whether I marinated or or rubbed, something was lacking. I turned to one of the chef’s whose style always impresses, and adapted a recipe based on the ingredients I had in the house. The result, a brisket recipe I am happy to share with you!
Beef Brisket in Red Wine
I used the following ingredients:
- Williams Sonomoa Streakhouse Rub
- 4 large garlic cloves, smashed
- 1 teaspoon dried thyme
- 1/4 cup extra-virgin olive oil
- 1 (4 pound) beef brisket
- Coarsely ground black pepper
- 2 large onions, diced
- 3 celery stalks, cut in 3-inch chunks
- 2 cups dry red wine
- 1 (16-ounce) can tomato paste
This is a little different than the recipe I was following but I adapted to save myself from a late-night shopping trip!
Let’s start with the brisket, gently rub with the spice rub of your choice, wrap in foil or plastic wrap and allow to sit for at least an hour. If the weather is hot, keep it in the fridge while it’s sitting.
Place a reversible griddle on the stove-top on a medium heat. Allow for for it to heat.
Using the side of a knife, crush the cloves of garlic, add to the olive oil and stir in the dried thyme. Paint the brisket with the garlic paste that you have made, but don’t use it all. Sear the brisket on both sides until you are happy with the color.
Put the onion and celery in the bottom of a dutch oven or large cast iron, enameled, pot. Allow the brisket to sit for 15 minutes and cool off. Drizzle the rest of your garlic-thyme paste over the brisket, followed by the tomato paste. Finally, add two cups of red wine.
Pre heat the oven to 325 degrees, and put the brisket in the oven. Be sure to check on it every thirty minutes and baste it. Depending on the size of your brisket, this will take anywhere from 90 minutes to four hours to roast. The best way to know when your brisket is ready is to use a meat thermometer. For a medium roast, you want to make sure the internal temperature doesn’t surpass 160 degrees.
Tyler Florence knows how to cook red meat. Tyler’s Ultimate Swedish Meatballs are another favorite dish of mine, perhaps I need to go defrost some ground beef!