Red Wine Braised Beef Brisket
Ingredients
- 1.5 kgBeef rib roast (whole)
- 150 gSmoked lardons (in sticks)
- 3 pcCarrot (in thick slices)
- 2 pcYellow onion (sliced)
- 3 pcGarlic (crushed)
- 750 mlRed wine
- 30 gWheat flour
- 40 gUnsalted butter
- 2 tbspSunflower oil
- 2 pcThyme (sprigs)
- 2 pcBay leaf (leaves)
- 300 mlMineral water
- 1 pinchGray sea salt
- 1 pinchBlack peppercorns
- 1.5 kgBeef brisket (trimmed and tied)
Method
Meat that falls apart with a fork after slow cooking. The sauce is dark, glossy, and coats the back of a spoon with aromas of thyme and reduced wine.
- 1
In a cast-iron pot, heat oil and butter. Sear the beef on all sides until a uniform brown crust forms. Remove and set aside.
- 2
Toss bacon lardons, sliced carrots, and chopped onions into the cooking fat. Let them color slightly. Add crushed garlic at the end of the browning process.
- 3
Dust the flour over the vegetables (singer). Stir for a minute to cook the flour, then pour in the red wine. Scrape the bottom of the pot to release the meat juices.
- 4
Return the meat to the pot. Add thyme, bay leaf, and peppercorns. Top up with a little mineral water so the liquid reaches two-thirds of the meat's height.
- 5
Cover and simmer over very low heat. The sauce should reduce slowly and become velvety. The meat is ready when a knife tip enters it with no resistance.
Frequently asked questions
How do you get this dish right?
- Don't rush the cooking: it's the collagen melting that creates the tenderness.
- If the sauce is too thick at the end, add a splash of water. If too thin, reduce it without the lid.
- Skim the fat off the sauce with a spoon if the beef was particularly fatty.
How long does this dish keep?
Keeps for 3 days in the refrigerator in its sauce. It's even better reheated the next day over low heat.
