Description
Tender, fall-apart beef brisket slow-braised in a rich red wine and vegetable broth, served over creamy herb-infused grits for a comforting Southern-inspired meal.
Ingredients
- 3 lbs beef brisket, trimmed of excess fat
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups red wine
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- Salt and black pepper to taste
- For the herb grits: 1 cup stone-ground grits
- 4 cups water or milk
- 2 tbsp butter
- 1/4 cup chopped fresh parsley
- 1 tbsp chopped fresh chives
- Salt to taste
Instructions
- Preheat oven to 325°F (165°C). Season the brisket generously with salt and pepper on all sides.
- In a large Dutch oven, heat olive oil over medium-high heat. Sear the brisket until browned on all sides, about 4-5 minutes per side. Remove and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5 minutes. Stir in garlic and tomato paste, cooking for 1 minute more.
- Pour in red wine, scraping up any browned bits from the bottom. Add beef broth, rosemary, thyme, and bay leaves. Return brisket to the pot, ensuring it's mostly submerged.
- Cover and transfer to the oven. Braise for 3-4 hours, until the brisket is fork-tender. Remove brisket, shred or slice, and keep warm. Strain and reduce the braising liquid if desired for a sauce.
- About 30 minutes before brisket is done, prepare the grits: Bring water or milk to a boil in a saucepan. Whisk in grits and salt, reduce heat to low, and simmer, stirring often, until creamy and tender, about 20-25 minutes.
- Stir butter, parsley, and chives into the cooked grits. Adjust seasoning with salt.
- Serve the braised brisket over a bed of herb grits, drizzled with the reduced braising liquid.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American