Beef Brisket with Red Wine & Shallots Recipe

This Beef Brisket with Red Wine & Shallots Recipe is a tender and rich recipe, which is made with quality beef brisket and a full-bodied red wine. It’s the ultimate comfort food recipe, ready in about 1 hour and 40 minutes using a pressure cooker.

Beef Brisket with Red Wine & Shallots Recipe Ingredients

• 12 shallots
• 6 cloves of garlic
• 2 tablespoons extra virgin olive oil
• 1.5kg brisket of beef, rolled and tied
• 1 whole nutmeg, for grating
• 1 x 400g tin of chopped tomatoes
• 2 tablespoons tomato purée
• 250ml red wine
• 2 fresh bay leaves
• 1 stick of cinnamon
• 1 small handful of black olives
• 1 teaspoon dried oregano
• A few sprigs of fresh thyme
• 2 tablespoons red wine vinegar

How To Make Beef Brisket with Red Wine & Shallots Recipe

1. Sear the Beef: Peel the shallots and garlic. Heat the oil in a pressure cooker or a large, heavy-based casserole dish. Add the beef and brown it on all sides. Remove the beef from the pan and set it aside.
2. Sauté the Aromatics: Add the whole shallots and garlic to the pan and cook for about 10 minutes, until they start to soften and turn golden.
3. Build the Sauce: Finely grate about a quarter of the nutmeg into the pan. Add all the remaining ingredients (tomatoes, purée, wine, herbs, spices, olives, vinegar). Half-fill the empty tomato tin with water and add that to the pan as well. Season well with sea salt and black pepper and stir until the sauce is hot and begins to thicken.
4. Cook the Brisket: Return the browned beef to the pan. Secure the lid on the pressure cooker and cook on low heat for 1 hour and 15 minutes. (If using a casserole dish, cover and simmer gently on the stovetop or in a low oven for 2 to 2.5 hours).
5. Rest the Meat: Once cooked, release the pressure from the cooker. Let the beef rest in the sauce for 10 minutes before removing it to a board. The meat should be tender enough to flake apart with two forks.
6. Serve: Carve or shred the beef. Stir the sauce, season to taste, and spoon the rich sauce and shallots over the meat to serve.

Recipe Tips

• What’s the best beef for this recipe? Brisket is perfect because its connective tissues break down during the long, slow cook, making it incredibly tender. A chuck roast would also be an excellent substitute.
• Can I make this without a pressure cooker? Yes, the recipe works perfectly in a heavy-based casserole dish or Dutch oven. You will just need to increase the simmering time to 2 – 2.5 hours, or until the beef is fall-apart tender.
• How do I get a rich, deep sauce? The key is to build flavor in stages. Browning the beef well, sautéing the shallots until they caramelize, and using a good quality red wine all contribute to a deeply flavorful sauce.
• Why rest the meat before carving? Letting the brisket rest for 10 minutes allows the juices to redistribute throughout the meat. If you slice it immediately, the juices will run out, and the beef will be drier.

What To Serve With Beef Brisket

This rich and savory dish is perfect with something to soak up the delicious sauce.

• Creamy mashed potatoes or polenta
• Crusty bread
• Buttered egg noodles
• Simple steamed green beans or roasted carrots

How To Store Beef Brisket

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavor is often even better the next day.
• Freeze: This dish freezes beautifully. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently.

Beef Brisket Nutrition Facts

• Calories: 650 kcal
• Carbohydrates: 20g
• Protein: 65g
• Fat: 30g
• Saturated Fat: 11g
• Sodium: 550mg
• Fiber: 5g
• Sugar: 12g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Beef & Quince Stew Recipe
• Beef Stroganoff Recipe
• Beef Stifado Recipe