Red Wine Braised Beef Brisket

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.

• Prep time: 30 min
• Cook time: 180 min
• Difficulty: Medium
• Calories: 1916
• Protein: 175 g
• Carbs: 18 g
• Fat: 109 g

Ingredients

• 1.5 kg Beef rib roast ( whole )
• 150 g Smoked lardons ( in sticks )
• 3 piece Carrot ( in thick slices )
• 2 piece Yellow onion ( sliced )
• 3 piece Garlic ( crushed )
• 750 ml Red wine
• 30 g Wheat flour
• 40 g Minimum butter sweet
• 2 tbsp Sunflower oil
• 2 piece Thyme ( sprigs )
• 2 piece Bay leaf ( leaves )
• 300 ml Mineral water
• 1 pinch Gray sea salt
• 1 pinch Black peppercorns
• 1.5 kg Beef brisket ( trimmed and tied )

Instructions

1. Searing the meat

   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. Sweating the aromatics

   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. Dusting and deglazing

   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. Adding liquid and seasoning

   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. Slow simmering

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in its sauce. It's even better reheated the next day over low heat.