Slow Cooked Wine-Braised Beef Brisket
Recipe from Better Homes and Gardens
SERVINGS
6
YIELD
6 servings + reserves
PREP TIME
30 mins

Slow Cooked Wine-Braised Beef Brisket

Slow Cooked Wine-Braised Beef Brisket
SERVINGS
6
YIELD
6 servings + reserves
PREP TIME
30 mins
Ingredients
  • 1  4  pound fresh beef brisket
  • 4   medium carrots, bias-sliced in 2-inch lengths (2 cups)
  • 1   cup finely chopped onion (1 large)
  • 1   cup dry red wine
  • 1/3  cup tomato paste
  • 2   tablespoons quick-cooking tapioca
  • 1   tablespoon Worcestershire sauce
  • 2   teaspoons garlic salt
  • 2   teaspoons liquid smoke
  • 1 1/2  teaspoons chili powder
  •  Salt and ground black pepper
  • 3   cups hot cooked mashed potatoes
Related Video
What is Aioli--Counter Intelligence

Aļoli is a garlic mayonnaise, originally from the Provence region of France. It's used as a condiment for potatoes, fish, and vegetables.

Directions
1. 
Trim fat from brisket. If necessary, cut beef to fit in a 4- or 5-quart slow cooker. Place carrots and onion in cooker. Top with brisket. In a medium bowl stir together wine, tomato paste, tapioca, Worcestershire sauce, garlic salt, liquid smoke, and chili powder; pour over brisket in cooker.
2. 
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Season to taste with salt and pepper.
3. 
Remove brisket from cooker. Using a slotted spoon, remove vegetables from cooker. Reserve half of the beef (about 1 pound), 1 cup of the vegetables, and 1 cup of the cooking juices; store* as directed below. Use in Brisket Pie (see recipe below). Slice remaining beef; serve with vegetables, cooking juices, and mashed potatoes. Makes 6 servings + reserves.

Storage

  • Place beef in an airtight container. Place vegetables and cooking juices in a second airtight container. Seal and chill for up to 3 days.

Variation

  • Brisket Pie:

    Preheat oven to 350 degrees F. Chop the reserved beef (about 4 cups). In a large saucepan, combine chopped beef; reserved vegetables and juices; 1 cup frozen whole kernel corn; 1/2 cup chopped sweet green pepper; and 1 cup shredded cheddar cheese. Bring to a boil, stirring occasionally; transfer to a 2-quart rectangular baking dish. In a small bowl, stir together 1 cup milk and 2 eggs, lightly beaten. In a medium bowl, stir together 2 cups packaged biscuit mix; 1 cup shredded cheddar cheese; and 1/4 teaspoon onion salt. Add milk mixture to biscuit mixture and whisk until combined. Spoon batter over hot beef mixture in baking dish. Bake, uncovered, about 30 minutes or until top is light brown. Let stand for 10 minutes before serving. Makes 6 servings.

Note

  • Nutrition Facts per serving of Brisket Pie:

    653 cal., 32 g total fat (14 g sat. fat), 207 mg chol., 1164 mg sodium, 42 g carb., 2 g dietary fiber, 48 g protein.

nutrition information

Per Serving: cal. (kcal) 355, Fat, total (g) 11, chol. (mg) 96, sat. fat (g) 4, carb. (g) 25, Monosaturated fat (g) 5, fiber (g) 3, sugar (g) 4, pro. (g) 33, vit. A (IU) 2235, vit. C (mg) 9, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 20, Cobalamin (Vit. B12) (µg) 3, sodium (mg) 641, Potassium (mg) 896, calcium (mg) 40, iron (mg) 4, Starch () 2, Lean Meat () 4, Percent Daily Values are based on a 2,000 calorie diet
Comments
Back to Top