Menu
  • Home
  • Copyright
  • Contact

Feast on the Cheap

Entertaining Recipes for the Budget Gourmet

  • twitter-bird2-square-webtreatsetc-150x150
  • rss-cube-webtreatsetc-150x150
  • facebook-logo-square-webtreatsetc-150x150
  • pinterest-square150
  • 3d-transparent-glass-instagram-icon
  • About
  • Recipe Index
  • Well-Stocked
  • Links
  • Home
  • About Mary Anne and Mariel
  • Copyright
  • Links
  • Recipe Index
  • Well-Stocked
  • Contact

Red-Wine-Braised Brisket with Dried Fruit

December 17, 2014 by Mariel Goodson Leave a Comment

Share this:

  • Tweet
  • Email
Red-Wine-Braised Brisket with Dried Fruit Brisket may be a hallmark of Hanukkah, but I think this delicious braised recipe works well for any holiday table. As we’ve mentioned before, we were raised sort of “pan-religious” as kiddos: we were confirmed Catholic courtesy of my mom, attended Sunday School with the Dutch Reformed thanks to my dad, and we often sat for Passover Seder with my Jewish-convert Grandmother. So to me, serving Brisket at Christmas just feels right.

This particular recipe is about as flavorful as they come in due in large part to a long braise – nearly four hours – in red wine that’s only been slightly diluted with beef broth. Added to the pot are carrots and new potatoes as well as dried prunes and tart cherries, which really sweeten the brew. It’s as delicious right out of the oven as it is a few days later and it also happens to make some pretty spectacular spinoffs, namely Brisket Sliders, Brisket Ragu and a Shredded Brisket Ramen Noodle Soup my mom promises to make me after the baby arrives. Truly a Christmaskkah Miracle.

Print This Recipe Print This Recipe

Red-Wine-Braised Brisket with Dried Fruit
Serves 10

Ingredients:
2 cups robust red wine (I use Cabernet) – stock
5-6 lb. beef brisket (aka bottom round roast or pot roast) – $40.00
Paprika, kosher salt & pepper – stock
3 large onions (about 2 cups), chopped coarsely – $1.49
2 bay leaves – stock
3 sprigs of fresh thyme – $1.49
2 sprigs of fresh parsley – $0.99
6 carrots, peeled and cut into 1-inch chunks – $1.99
12-oz small new potatoes, quartered – $1.29
1 cup dried prunes – $4.19
1 cup dried tart cherries – $5.48
½-quart of low-sodium beef broth – stock
Grand total assuming “well-stocked” kitchen: $56.92
Cost per serving: $5.69

Directions:
1. Preheat the oven to 325. Generously season the brisket with salt, pepper & paprika.

2. In a large Cast Iron 7-Quart Round Covered Casserole or oven-safe stock pot, bring wine to a boil over medium heat. Reduce flame and boil gently for about 10 minutes (uncovered) or until the liquid reduces by about 1/3.

3. Stir the onions into the wine. Layer the seasoned brisket on top of the onions, adding the bay leaves, thyme and parsley. Place the lid on the pot and bake for 2 hours.

4. After 2 hours, add the carrots, potatoes, prunes, cherries and beef broth. Cover and bake for 2 hours, or until brisket is tender.

5. Place brisket on a cutting board and trim & discard fat. Tent with foil and set aside.

6. Using a slotted spoon, remove the fruit and veggies to a large bowl; cover and set aside.

7. Discard the thyme stems, bay leaves and parsley stems.

8. Over a medium-high flame, bring the remaining braising liquid to a gentle boil (uncovered) and cook for 15-20 minutes until reduced by half. Stir frequently so your gravy doesn’t burn.

9. Slice brisket (against the grain) and serve with fruit, vegetables and gravy.


Share this:

  • Tweet
  • Email

Filed Under: Carnivore, Entrees, Holidays, Recipe Index, Splurges, Super Sundays Tagged With: Christmas, epicurious, family, food, Hanukkah, Holidays, recipes, Super Sundays

About Mariel Goodson

The daughter in this mother-daughter duo, Mariel is the co-founder of Brass Hill Design and a former magazine writer who has contributed to Martha Stewart Living, Better Homes & Gardens, SELF, Redbook and Good Housekeeping, among many others.

Leave a Reply Cancel reply

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

bio5

MEET MARY ANNE & MARIEL:

A mother-daughter duo starring a professional caterer and a fledgling foodie.

Subscribe by Email


Enter your email address:

As Seen In

Archives

Categories

Top Posts

  • Orange-Mango Upside-Down Cake
  • Tuscan Sausage Soup with Shell Pasta, Spinach & White Beans
  • Grown Up Sloppy Joes with Ground Turkey and Avocado
  • Easy Chicken Pad Thai
  • Pesto Pasta Salad with Roasted Tomatoes and Asparagus

Pages

  • About Mary Anne and Mariel
  • Contact
  • Copyright
  • Links
  • Recipe Index
  • Well-Stocked

Follow Us

  • Twitter
  • Facebook
  • Pinterest
  • Instagram
  • StumbleUpon
  • RSS Subscription

Latest Posts

Grilled Watermelon with Goat Cheese and Crispy Pancetta

Slow-Roasted Soy-Glazed Beef with Fresh Tomatoes, Onions & Cilantro

Holiday Wishlist for the Design Obsessed

Copyright © 2022 · Feast on The Cheap · Built By VarickDesign

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.