Braised Brisket and Shallots

October 2, 2017

It’s fall!  My favorite season for so many reasons.  The smells, football, cooler weather and of course the food!  It’s so nice to have a cozy sweater on while cooking a nice comfort meal.  One of the first meals I usually cook in the fall is braised brisket and shallots.

braised brisket and shallots

The first time I made this meal, my family was flipping over it.  The first time I made this for guests, they were flipping over it.  So, I’ve got some clout with this recipe.

Let’s go shopping!  Go to the brisket aisle and you’ll find everything from what looks like half a cow (something I’m assuming people use for giant cookouts or bbq cookoffs) and regular sized ones.

Get the regular.  It’s usually 3-4 pounds.  Get a slab that has a good layer of fat on it.  And if you’re lucky enough to find marbling, grab that.

Start prepping this meal around lunchtime, since it takes around 4-5 hours in the oven.  Take your brisket and cut it into large pieces just so you can better handle it in the pan while browning.  Then, salt and pepper both sides of the meat.

Peel your shallots and garlic.  The only shallots I could find at the grocery store were huge, so I sliced them down.  Otherwise, if you find normal sized shallots (slightly larger than garlic cloves) you don’t need to do this.

braised brisket and shallots

Heat a drizzle of oil in your dutch oven to medium high.  Add your meat and brown on all sides.  This adds flavor and seals in the juices while baking.

 

braised brisket and shallots

Remove your meat from the pan and set aside.  Turn the heat down to medium and add a bit more olive oil.  Cook your shallots and garlic, stirring frequently, until fragrant and caramelized.  This usually takes around 15 minutes or so.

 

braised brisket and shallots

Add 3 cups of red wine.  I had a bottle open, so I just used that.  One eyeball trick is… as you’re pouring, count “one-one thousand, two-one-thousand…. up to 3”.  There’s your three cups.

Cook the wine down to 3/4 of the original amount then remove from heat.  Add the meat and 3-4 cups of water.  Cover and bake 4-5 hours.

 

braised brisket and shallots

Enjoy the fantastic smells going through your home while it’s cooking.  It gets everybody in the mood for dinner.

After you remove from the oven, let it sit for a good 10-15 minutes so the juices will reabsorb and settle into the meat before slicing.

 

braised brisket and shallots

Plop the meat on your plate and add sides.  One thing we’ve discovered is that instead of the usual potatoes we actually prefer egg noodles on the side.  Seriously, it’s a good swap.  The juices from the brisket combined with the noodles is so good.  Carrots with thyme go perfectly as well.  And they are ridiculously easy to make.

 

braised brisket and shallots

This will be your favorite brisket for sure!  Next time you have family in town, it’s also a great meal to make.  Happy fall!

xo-Megan

 

braised brisket and shallots

Print Recipe
Braised Brisket and Shallots
Braised brisket and shallots is a family favorite that fills your home with fantastic aroma. Make at lunchtime and it's ready by dinner.
braised brisket and shallots
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Course Main Dish
Cuisine Dinner
Prep Time 20 minutes
Cook Time 5 hours
Servings
Servings
Ingredients
Course Main Dish
Cuisine Dinner
Prep Time 20 minutes
Cook Time 5 hours
Servings
Servings
Ingredients
braised brisket and shallots
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. Preheat oven to 350 degrees. Prep ingredients. Salt and pepper all sides of the brisket. Heat a dutch oven to medium-high heat with a drizzle of olive oil. Brown the brisket on all sides. Remove from pan and set aside. Add a bit more olive oil and turn heat down to medium. Cook shallots and garlic until caramelized about 15 minutes or so. Pour in red wine and cook down to 3/4 amount. Place brisket back into dutch oven and add 3-4 cups of water. Cover and bake 4-5 hours. Let rest for 15 minutes before cutting. Slice against the grain and serve!
Share this Recipe

Leave a comment

Your email address will not be published. Required fields are marked *

   
Get new Purely Easy recipes & articles weekly!
x