When it comes to Christmas and the holidays I really never loved the traditional meat dishes that were made. I have never been a huge fan of ham, and absolutely hate a prime rib. Nothing against prime rib lovers out there, but I always found myself only eating the edges for the flavor. This is why I have been making this braised brisket recipe for the past 5+ years. Every Christmas, you better believe you will see this at my table. It is extremely flavorful, saucey, and melts in your mouth! With red wine, tomatoes, onions and garlic being the main flavoring components, how could it not be amazing?

Ingredients and Substitutions:

  • Brisket – brisket it the ideal cut here for best flavor. But if you are looking for a cut more affordable, beef chuck will also work here.
  • The tomato sauce- the homemade sauce is so delicious for this recipe. It is essentially a fancy homemade ketchup made with tomato paste and spices. If you really don’t want to make this portion, replace with ketchup! I use a sugar free ketchup like Primal Kitchen so it isn’t too sweet.
  • Red wine – this adds a huge depth of flavor to the dish. Use a balanced one like a pinot noir. If you can’t cook with wine, omit and just replace with stock.
  • Onions and garlic – my two favorite aromatics. I really wouldn’t leave these out unless you cannot eat them!
  • Chicken or beef stock – either stock works here! I personally like chicken and think it is more flavorful.

Key Steps to Braising Brisket:

  • Season the brisket with salt the day before! This allows flavor to penetrate.
  • Sear the brisket first, this creates fond, aka the brown flavorful part, and means better flavor.
  • Saute all the aromatics and liquids to create a flavorful sauce!
  • Add the beef back and make sure the liquid comes up at least 3/4 up the side. Add more stock if necessary.
  • Braise in the oven at a low temperature until it is fork tender. Depending on your size of brisket, this could take 3-4 hours.
  • Shred the brisket and then simmer in the sauce until thickened!

This dish is amazing made ahead of time! If you are in a pinch and need to make this the day before, it reheats very well. Just add it to a pot and simmer to heat up.

@kellyscleankitchen

How to make braised brisket that is melt in your mouth kinda good 🤤 ans youlk never guess the secret ingredient #brisket #cooking #meat

♬ Rockin’ Around The Christmas Tree – Brenda Lee
  • SERVINGS:  6-8
  • PREP TIME: 20 Mins
  • ACTIVE TIME: 3 Hrs 30 Mins
  • TOTAL TIME: 4 Hrs

This recipe is the perfect with fondant potatoes or pommes puree! 

Ingredients:

Sauce: (or use 14 oz ketchup)

  • 12 oz tomato paste
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 1/4 cup coconut aminos
  • 1/2 tsp mustard powder
  • 1/2 tsp pepper
  • salt to taste
  • 2 tbsp maple syrup

Brisket:

  • 3-4 lb brisket
  • salt and pepper
  • 2 tbsp avocado oil
  • 2 onions, julienned
  • 2 garlic cloves, minced
  • 2 cups red wine, I use pinot noir
  • 14 oz tomato sauce (above) – if you don’t want to make the sauce use a high quality ketchup
  • 1 tbsp dried mustard
  • 1 tsp chili powder
  • 1 tsp paprika
  • 2 bay leaves
  • 2-4 cups beef stock or chicken stock

Preparation:

STEP 1.

Day before cooking, season the brisket with salt and pepper and sit in the fridge overnight, uncovered. Day of preheat the oven to 300*F.

STEP 2.

Make the sauce by simmering all in a pot for 10 minutes and whisking together. Set aside. This can be done in advance. If you don’t want to make the sauce, use a high quality ketchup instead.

STEP 3.

In a dutch oven over medium heat, add avocado oil and sear the brisket on both sides until golden brown and remove. In the same pan add the onions and cook until translucent, around 8 minutes. Salt as you go. Add minced garlic and cook another 2 minutes. Deglaze with red wine. Bring the red wine up to a simmer and reduce by half, around 4 minutes.

STEP 4.

Add the tomato sauce, mustard, chili powder, paprika, bay leaves and beef stock to the pot. Add the beef back and bring up to a simmer (make sure the liquid comes up 3/4 of the side of the brisket). Cover with a lid and transfer to the oven. Cook for 2 hours. Remove from the oven, flip, and cook another 2 hours. (If you want to slice it instead of shred it, take it out after 3 hours)

STEP 5.

Remove from the oven and test for fork tenderness. If it is fork tender, remove and shred. Add back to the sauce and simmer 10 minutes stovetop to coat thoroughly in the sauce and serve.

If it isn’t fork tender yet, place back in the oven for another hour.

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