Bottle of Wine Braised Brisket - The Defined Dish - Recipes (2024)

FAQs

Should you trim fat off brisket for braising? ›

You should not totally remove the fat cap. Fat is flavor, and a small amount lends that burst of juiciness to your brisket slices -- but too much fat would give those slices more of a mushy, slimy mouthfeel. While this is a personal preference, we recommend trimming the fat cap to 1/4 inch with 1/2 inch at the most.

Braised brisket cooks low and slow for several hours without you needing to do anything with it. It rests in the cooking liquid after being sliced so it stays juicy and doesn't dry out, which is great if you aren't serving it right away.

Cabernet Sauvignon is a classic and excellent pairing for brisket, but don't be afraid to try something new. Montepulciano: Medium-bodied with medium tannins and notes of cherry, red plum, and cranberry. Montepulciano and Ribera del Duero are great choices for those who prefer a more fruit-forward wine.

Flavoring Brisket

Those aromatics provide amazing flavor, but there is another flavor we need: Beef. To increase the beefiness of the dish, you need to brown your brisket before braising it. If you have a large, heavy roasting pan you can brown your brisket right in it on the stovetop.

There isn't much difference between trimmed and untrimmed brisket. Simply a little fat that can easily be carved away for the recipe you are making.

It can be broth, wine, beer, or any other flavorful liquid. The broth is a good all-purpose liquid, as it is flavorful and adds moisture to the meat. Wine can also be used, and it will add a deep flavor to the braised dish.

Low and Slow

On the other hand, if you cook it too long, the result is dry meat. The fall-apart goodness of this delicious meat is worth every hour.

After two or four hours of cooking, you can lightly spray your brisket with water, hot sauce, apple cider vinegar, or apple juice. You can do this every 30 minutes or every hour, based on preference.

Traditional Favorites. "Traditional Favorites" - the sides for brisket that have been perfected over time and have become staple foods at any cookout or barbecue. We'll be highlighting beloved favorites like coleslaw, baked beans, mac and cheese, classic potato dishes, and corn.

Coleslaw and baked beans are a hard to beat duo that only make brisket better. Prepping for any and all holidays? Dishes like tzimmes, shredded Brussels sprouts, and air-fryer carrots are likely to steal the spotlight a little bit from your entree, so be sure to make plenty.

What alcohol is best for brisket? ›

Rich, dark liquors like bourbon and whiskey go well with the smokiness of BBQ dishes like brisket and pulled pork. If you don't want to drink it straight, we recommend mixing up a bourbon lemonade – the slightly tart taste of lemons cuts the smokiness of both the bourbon and BBQ.

It's a tough cut of meat, which is why the best way to cook brisket is a low-and-slow method: Long, slow cooking makes it tender.

Brisket Recipes

Here's a recipe for a classic holiday brisket that gets its traditional tangy-sweet flavor profile from balsamic vinegar, brown sugar and carrots. Flat (first cut) brisket is recommended here since it's the default for brisket that's braised and then sliced.

Smoke the brisket for 3 hours in your favorite smoker preheated to 250 degrees F. Braise. Place sliced onions, the brisket, and remaining ingredients for the braise in a disposable aluminum pan.

Often times you can purchase an entire brisket that includes the flat and point (deckle). Sometimes the butcher just has one or the other. For this recipe I used a flat brisket, which is great for braising or making corned beef.