Easy Red Wine-Braised Brisket

This easy braised brisket recipe is a favorite in my house. I make it regularly, especially during the winter months when having the oven on for a few hours is particularly comforting.

The simple, but flavorful preparation lends itself well to a variety of dishes. Use the shredded beef in tacos or wraps, serve over greens as a salad or with rice or potatoes on the side. I love crisping the beef up in a skillet with a bit of the fat, then serving with eggs and avocados for a delicious hearty breakfast.

(That's actually one of my absolute favorite ways to enjoy it!)

You can make an even larger brisket just by doubling the recipe, then freeze half the meat for more easy meals in the future.

I recommend a dry red wine in the recipe, but I've honestly used just about any kind of wine I've had laying around, and it always turns out well. If you don't have enough wine, you can supplement with a few cups of pomegranate or cranberry juice.

Easy Red Wine-Braised Brisket

1 3-5-pound beef brisket
3 tablespoons smoked spanish paprika
5 teaspoons kosher salt
2 teaspoons ground black pepper
2 tablespoons dried oregano
2 medium yellow onions, peeled and quartered
10 large garlic cloves, peeled and smashed slightly
1 6-ounce can tomato paste
5 cups dry red wine
Water or broth, as needed

Preheat oven to 350 degrees.

Mix smoked paprika, salt, black pepper, and oregano.

Place brisket in a roasting pan and rub on all sides with spice mixture. Turn so brisket is fat-side up, and scatter quartered onions and garlic cloves around the sides.

Whisk together wine and tomato paste, and pour in around brisket. Add enough water or broth to the pan so that the liquid comes 3/4 up the side of the meat. Cover pan tightly with foil and braise in oven about 5-6 hours, or until meat is tender.

Scrape off and discard the fat. Use a fork to mash in garlic cloves and shred the brisket. Stir meat into the pan sauce. Taste and adjust seasoning with additional salt and pepper, as desired. 

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