Wine-Braised Beef Brisket

Wine-Braised Beef Brisket Enlarge Image
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15 users rated this recipe an average rating of 2.5
Yields:
6 servings + reserves
Prep:
30 mins
Cook:
5 hrs to 6 hrs (low) or 10 to 12 hours (high)
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Wine-Braised Beef Brisket

Ingredients
1
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

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. Slice remaining beef; serve with vegetables, cooking juices, and mashed potatoes. Makes 6 servings and reserves.

From the Test Kitchen

To store reserves:

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

Nutrition Facts

(Wine-Braised Beef Brisket)
    Per serving:
  • 355 kcal cal.,
  • 11 g fat
  • (4 g sat. fat,
  • 0 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 96 mg chol.,
  • 641 mg sodium,
  • 25 g carb.,
  • 3 g fiber,
  • 4 g sugar,
  • 33 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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