Wine and Herb Braised Brisket

Wine and Herb Braised Brisket

Prep Time


Cook Time



Wine and Herb Braised Brisket

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This braised brisket is truly fork-tender. Start with an arugula salad with a lemon-walnut dressing and accompany the brisket with Caramelized Carrots, Sage-Laced Polenta Squares, cooked rice or noodles. Offer a red wine that is intense enough to stand up to the beefiness of this dish, such as a Cabernet or Bordeaux.

Nutrition Facts

Serves 6

Facts per Serving

Calories: 618 Fat, Total: 30g Carbohydrates, Total: 15g
Cholesterol: 159mg Sodium: 296mg Protein: 50g
Fiber: 2g % Cal. from Fat: 44% % Cal. from Carbs: 10% Tip: Don’t use a large stock pot or saute pan to create this fabulous dish. Because this dish is started on the stovetop and finished in the oven, you’ll need a heavy-duty ovenproof casserole.


  • One 3-pound beef brisket, trimmed of excess fat
  • 3 lean bacon slices, cut crosswise into 1/4-inch strips
  • 1/3 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 2 tablespoons (1/4 stick) unsalted butter
  • 1 tablespoon olive oil
  • 1 small yellow onion, thinly sliced
  • 2 medium carrots, peeled, cut into 1/4-inch dice
  • 2 ribs celery, cut into 1/4-inch dice
  • 3 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh rosemary
  • 2 teaspoons finely chopped fresh sage
  • 4 garlic cloves, finely chopped
  • 2 bay leaves
  • One bottle Australian Shiraz or California Syrah
  • Cooked rice or noodles
  • SAGE-LACED POLENTA SQUARES: 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 cups chicken broth
  • 2 cups whole milk
  • 1 cup instant polenta
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon finely chopped fresh sage
  • 2 tablespoons (1/4 stick) butter, melted
  • CARAMELIZED CARROTS: 1 1/2 cups chicken broth
  • 3/4 cup dry white wine or vermouth
  • 2 teaspoons turbinado sugar
  • 1 fresh tarragon sprig
  • 1/4 teaspoon fine sea salt
  • Pinch of freshly ground white pepper
  • 2 pounds young carrots, peeled, cut diagonally into 1/2-inch wedges
  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped fresh parsley


  • 1 Preheat oven to 300ºF.
  • 2 Using small sharp knife, cut slits all over brisket. Stuff slits with bacon strips. Sprinkle brisket with salt and pepper. Combine 1/3 cup flour and paprika on large rimmed baking sheet. Dredge brisket in flour mixture to coat lightly. Set aside.
  • 3 Heat butter and oil in heavy large casserole over medium-high heat. Add brisket and cook until brown, about 4 minutes per side. Transfer brisket to baking sheet. Add onion and next 7 ingredients to casserole; saute until onion is tender, scraping up browned bits from bottom, about 5 minutes. Stir in remaining 2 tablespoons flour. Cook 1 minute longer. Add wine. Bring to boil. Return brisket to casserole.
  • 4 Cover and bake in oven until meat is fork-tender, turning meat every hour, about 4 hours 30 minutes. Transfer meat to warm platter; cover loosely. Boil braising liquid until thickened to sauce consistency, about 2 minutes. Season sauce to taste with salt and pepper. Pour sauce over meat.
  • 5 DO-AHEAD TIP: Brisket can be prepared up to 2 days ahead. Cool. Cover and refrigerate. Rewarm in 400ºF oven until brisket is heated through, about 25 minutes.
  • 6 Serve brisket with Sage-Laced Polenta Squares.
  • 7 SAGE-LACED POLENTA SQUARES: Heat oil in heavy large saucepan over medium heat. Add onion and garlic; saute until tender, about 4 minutes. Add broth and milk. Bring to boil. Reduce heat to simmer. Gradually add polenta, stirring constantly, until all grains are incorporated and no lumps remain. Reduce heat to very low. Stir constantly until mixture pulls away from sides of pan and grains of polenta have softened, about 5 minutes. Remove from heat. Stir in Parmesan and sage; season to taste with salt and pepper.
  • 8 Rinse 9-inch square baking pan with cold water; drain. Scoop warm polenta into dampened dish; smooth with rubber spatula to 1-inch thickness. Cool polenta at room temperature at least 1 hour, or cover and refrigerate overnight.
  • 9 TO SERVE: Preheat broiler. Cut polenta into 16 squares. Using offset spatula, transfer polenta squares to broiler pan. Brush each with melted butter. Sprinkle with freshly ground black pepper. Broil until golden brown, about 3 minutes. Place on heated dinner plates with main course; serve immediately.
  • 10 CARAMELIZED CARROTS: Combine broth, wine, sugar, tarragon, salt and pepper in heavy large saute pan. Stir over low heat until sugar has dissolved, about 1 minute. Add carrots and garlic. Increase heat and bring liquid to a boil. Reduce heat to low. Cover and cook until carrots are crisp-tender, about 10 minutes.
  • 11 Uncover and simmer until all liquid has evaporated, shaking pan occasionally, about 15 minutes. Add olive oil. Continue cooking until carrots and garlic are tender on inside, but crisp and golden on outside, turning each once with spatula, about 7 minutes (avoid crushing carrots and garlic while turning). Remove tarragon.
  • 12 Transfer carrot mixture to bowl. Garnish with parsley and serve immediately.


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