📝 About This Recipe
This soul-warming brisket is the ultimate expression of slow-cooked comfort, transformed through hours of gentle simmering into a fork-tender masterpiece. Deeply savory notes of dried porcini mushrooms and a full-bodied Cabernet Sauvignon create a luscious, velvet-like gravy that clings to every slice. It is a dish that celebrates patience, filling your home with an intoxicating aroma and promising a dining experience that is both rustic and profoundly elegant.
🥗 Ingredients
The Beef
- 4-5 pounds Beef Brisket (first cut or flat cut, excess fat trimmed to 1/4 inch)
- 2 tablespoons Kosher Salt (plus more to taste)
- 1 tablespoon Black Pepper (freshly cracked)
- 3 tablespoons Grapeseed Oil (for high-heat searing)
The Aromatics & Base
- 2 large Yellow Onion (halved and thinly sliced)
- 3 medium Carrots (peeled and cut into 1-inch chunks)
- 2 pieces Celery Stalks (diced)
- 6 pieces Garlic Cloves (smashed and peeled)
- 2 tablespoons Tomato Paste (for richness and color)
The Braising Liquid
- 2 cups Dry Red Wine (such as Cabernet Sauvignon or Merlot)
- 3 cups Beef Bone Broth (low sodium)
- 1/2 ounce Dried Porcini Mushrooms (rinsed and roughly chopped)
- 1 tablespoon Worcestershire Sauce
- 4 sprigs Fresh Thyme (tied with twine)
- 1 sprig Fresh Rosemary
- 2 pieces Bay Leaves (dried)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). Pat the brisket completely dry with paper towels; a dry surface is essential for a deep, flavorful crust.
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2
Season the meat generously on all sides with kosher salt and cracked black pepper, pressing the seasoning into the grain of the meat.
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3
In a large Dutch oven, heat the grapeseed oil over medium-high heat until it begins to shimmer. Carefully place the brisket in the pot.
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4
Sear the brisket for 6-8 minutes per side. Do not rush this; you want a dark, mahogany-brown crust. Remove the meat to a plate and set aside.
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5
Reduce heat to medium. Add the sliced onions, carrots, and celery to the remaining fat in the pot. Sauté for 8-10 minutes until the onions are golden brown and soft.
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6
Stir in the garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste turns a rusty brick color and smells sweet.
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7
Pour in the red wine, using a wooden spoon to scrape up all the 'fond' (the brown bits) from the bottom of the pot. Bring to a simmer and let the wine reduce by half.
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8
Add the beef broth, dried porcini mushrooms, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir to combine.
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9
Return the brisket and any accumulated juices to the pot. The liquid should come about halfway to two-thirds up the side of the meat.
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10
Bring the liquid to a gentle simmer on the stovetop, then cover with a tight-fitting lid. Transfer the pot to the oven.
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11
Braise for 3.5 to 4 hours, turning the meat once halfway through. The brisket is done when a fork slides in and out with zero resistance.
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12
Remove the brisket to a cutting board and tent loosely with foil. Let it rest for at least 20 minutes before slicing.
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13
While the meat rests, strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids. Skim off excess fat from the surface.
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14
Simmer the liquid over medium heat for 10 minutes until it reduces into a glossy, thickened sauce. Adjust seasoning with salt and pepper.
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15
Slice the brisket against the grain into 1/4-inch thick slices. Arrange on a platter and pour the warm reduction over the top.
💡 Chef's Tips
Always slice the brisket against the grain; look for the direction of the muscle fibers and cut perpendicular to them for maximum tenderness. For the best results, make this a day in advance. Chilling the brisket in its liquid overnight makes it easier to slice and allows the flavors to deepen significantly. Don't skip the searing step—the Maillard reaction that occurs during browning provides the foundational depth for the entire sauce. If your sauce is too thin after reducing, whisk in a small 'beurre manié' (equal parts softened butter and flour) to reach your desired consistency. Use a wine you would actually enjoy drinking; the flavors concentrate during the long cook, so quality matters.
🍽️ Serving Suggestions
Serve over a bed of creamy, buttery polenta or garlic mashed potatoes to soak up the rich sauce. Pair with a glass of the same bold Cabernet Sauvignon used in the braise. Add a side of honey-glazed roasted root vegetables or sautéed haricots verts for a pop of color. A dollop of fresh horseradish cream on the side provides a sharp, bright contrast to the rich beef. Garnish with a sprinkle of gremolata (lemon zest, garlic, and parsley) to lift the heavy flavors of the dish.