Description
This Red Wine and Honey Braised Brisket is a hearty and comforting dish perfect for special occasions or cozy dinners. Slow-roasted to tender perfection, the brisket is infused with a rich blend of red wine, honey, spices, and fresh aromatics, creating a complex and flavorful sauce that complements the beef beautifully.
Ingredients
Scale
Beef and Seasoning
- 5.5 lbs Beef Brisket
- 2 tbsp Vegetable Oil (or canola/neutral oil)
- 2 tbsp Kosher Salt
- 1 tbsp Coarsely Ground Black Pepper
Vegetables and Aromatics
- 1 whole Onion (white onion preferred)
- 1 bulb Fennel (fresh)
- 2 stalks Celery (fresh and washed)
- 4 cloves Garlic (fresh)
- 1 tbsp Chopped Ginger (fresh)
Sauce and Spices
- 2 tbsp Sugar
- 1 cup Freshly Squeezed Orange Juice (not store-bought)
- 1/2 cup Honey (unflavored)
- 2 cups Red Wine (dry)
- 1 cup Unsalted Beef Bouillon (or stock concentrate)
- 1 leaf Bay Leaf
- 2 sticks Cinnamon Sticks
- 2 pcs Star Anise
- 2 tbsp Dried or Fresh Chilis (adjust to taste)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for slow roasting the brisket.
- Season Brisket: Generously season both sides of the beef brisket with kosher salt and coarsely ground black pepper to enhance flavor.
- Sear Brisket: Heat vegetable oil in a large pan over medium-high heat. Sear the brisket for 4-5 minutes on each side until it develops a rich, browned crust that locks in juices.
- Sauté Vegetables: In the same pan, sauté chopped onion, fennel, and celery for 5-7 minutes until they become browned and fragrant.
- Add Aromatics: Stir in minced garlic and chopped ginger, cooking for about 1 minute until fragrant but not burnt.
- Add Sweeteners and Liquids: Sprinkle sugar over the vegetables, then add freshly squeezed orange juice, honey, red wine, bay leaf, cinnamon sticks, star anise, and chilis. Stir to combine.
- Simmer Sauce: Let the mixture simmer gently on medium heat for 3-5 minutes to allow the alcohol in the wine to evaporate and flavors to meld.
- Combine and Roast: Return the seared brisket to the pan, making sure it is mostly submerged in the liquid. Cover the pan and place it in the preheated oven. Roast for about 3 hours, until the brisket is tender.
- Rest Brisket: Remove the brisket from the oven and allow it to rest for at least 15 minutes, which helps juices redistribute within the meat.
- Strain Sauce: Strain the braising liquid to remove vegetables and spices, setting the solids aside if desired for another use.
- Reduce Sauce: Pour the strained liquid into a saucepan and reduce it over medium heat until it thickens to a rich sauce consistency.
- Slice and Serve: Slice the brisket against the grain to maintain tenderness, then serve slices topped with the reduced sauce for a flavorful, comforting meal.
Notes
- Use a dry red wine that you enjoy drinking, such as Cabernet Sauvignon or Merlot, to enhance the sauce’s depth.
- Fresh fennel adds a subtle anise flavor; if unavailable, substitute with additional celery or omit.
- Adjust the chili quantity depending on your heat preference or omit for a milder dish.
- Allowing the brisket to rest after roasting is crucial for juicy results.
- Leftover sauce can be refrigerated and used to enhance other beef dishes or as a flavorful gravy.
- If you prefer, the brisket can be cooked in a heavy Dutch oven rather than a pan for easier oven transfer.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Baking
- Cuisine: American
