Red wine and beef.
Yeah! It’s Friday!!
And what’s even better is my oven cooked this brisket for me. All I had to do was slice some onions, uncork some wine, and push START.
That’s my idea of easy cookin’.
Can I tell you something?
My favorite part of brisket is the fat. I know. Some of you are gagging right now. But it’s true. I even eat Lucas’ fat. That sounds wrong.
I think brisket might be my favorite beef dish. Maybe because it can be enjoyed at any time of the year. It’s comforting enough for winter, but easy enough for summer.
It’s the only piece of meat I feel like I could eat on it’s own. No sides. Or veggies. Just meat. And maybe some bread. Totally sandwich worthy.
I think this weekend you need to make this. Invite some people over. Make new friends.
Swap funny cat stories.
Share a few drinks. Celebrate Leap Year Weekend <— Totally made up that holiday, pretty cool right?!
…or don’t…cook this all day…and lock yourself in your house…and savor it on your own.
Either way, you need this. Like now.
Slow Roasted Brisket
serves at least 9 starving mountain men
1 tablespoon olive oil
1 yellow onion, sliced
1 bottle of red wine
7 pounds beef brisket
3 tablespoons garlic powder
2 tablespoons garlic salt
2 tablespoons onion powder
1 tablespoon black pepper
32 ounces beef broth
barbeque sauce for dipping and slathering
In a medium pan sauté onions with olive oil on medium heat for 6-8 minutes or until onions are translucent and are just starting to caramelize. While onions are cooking, in a separate pot, bring wine to a low simmer and cook for about 10 minutes or until reduced to about half it’s original volume. Set onions and wine aside when done.
Preheat oven to 350 degrees F and line a roasting pan with foil.
Season the brisket evenly on both sides with garlic powder, garlic salt, onion powder, and black pepper. Make sure to rub the seasonings in to the meat. Place seasoned brisket in to roasting pan. Top with onions and pour reduced wine over the top of brisket. Pour beef broth around the edges of the brisket. Cover the pan with foil, sealing it up, and pace in oven.
Cook brisket until it’s fork tender, about 5 hours. When finished, remove brisket from pan and place on a cutting board. Let the brisket rest for a few minutes. Then cut brisket across the grain in to slices. Serves as is or with barbeque sauce.
Recipe adapted from Epicurious
{ 19 comments… read them below or add one }
Must make. Gorgeous pics, lady!
Looks delicious!!
My husband is a huge fan of brisket.
I love brisket!! I had it for the first time my freshman year of college and I’ve loved it since!
We love brisket but I’ve never heard of reducing the wine before cooking the meat. Interesting. I add it in with the beef broth (actually I use veal stock) and when the brisket is cooked I reduce the sauce. It makes a yummy, syrupy gravy. I agree that it’s an excellent weekend meal!
I love roasted brisket, soooo yummy! It always ends up being so tender and delicious. Happy Friday!
This reminds me of your pulled pork slow cooker recipe which I totally made and the boyfriend nearly died of excitement and salivation. Ha! This looks so yummy! I love me some good barbecue. Two days later we made your pulled pork nachos, too. Um I’m not stalking you or anything lol.
I do love me some brisket and I hope you did not eat that one section-because in case you did not notice it had my name on it. I SO want to have some of this for lunch, or dinner, or breakfast or a snack…now I have a craving and I must leave this post. Enjoy the weekend Steph!
I’ve seriously wanted to try brisket for forever but I had no idea how to cook it. But if I can just throw it in a slow cooker I absolutely have to try this out. It looks incredible! (It’s sick but I like the fat too) Yum! Great weekend dish.
Yum! Love the addition of red wine while cooking the brisket.
This looks great, Steph! And I know what you mean about the fat. I can’t eat much of it or I end up really sick lol, but I do so love a few small bites of it.
Oooh, doesn’t that look perfectly tender!
My husband equals 5 mountain men so I think I am sold. It is gorgeous! A meat-lovers paradise.
I have never laughed so hard out loud while reading someone’s blog. I even eat Lucas’ fat. hahahahha. Oh my goodness you are too funny. Love it!
That looks amazing! I love the fat too! Hahaha! And great choice on the bbq sauce!!! SBR is the BEST!!!!!!!!!!
Red wine and beef are definitely my husband’s favorites. Bookmarked! (He will thank me.)
THIS. LOOKS. INCREDIBLE. I want to try it asap – and I love the “mountain men” portions, my husband definitely blows regular “serves 4″ estimates out of the water
I AM DROOLING. I’ve been craving red meat all week and this put me over the edge. I need to make or eat this ASAP. Thank you for sharing with me. As I sit down with a bowl of cereal (pretzels in the oven), I’m glad I visited!
Love brisket, looks moist and tender!
Alright Sunshine, you lost me at the fat part… but that’s ok – because this looks killer. And I knoooow you can’t make a small brisket – so where are my leftovers?