Red Wine and Marinara Braised Beef Brisket
3 hours and 15 minutes
A slow-cooked, red wine and marinara braised brisket is the perfect cozy dinner for an indulgent evening with minimal effort. Prime cut of beef gets slowly roasted with chunky vegetables in a flavorful braising liquid until it’s fall-apart-tender. Serve it with the silkiest sauce, made in the very same pot.
- 2 tablespoons extra virgin olive oil
- 1 (4-5lb) beef brisket
- Salt and pepper to taste
- 3 celery ribs diced
- 3 large carrots peeled and diced
- 1 medium onion diced
- 1 cup dry red wine such as Cabernet Sauvignon
- 1 cup beef broth
- 1 (24 ounce) jar Artisan Ingredients® Italian Plum Tomato Marinara
- 1/2 cup Cocktail Onions drained
- 1 bay leaf
- Preheat your oven to 325°F.
- Heat the oil in a large high walled skillet over medium-high heat and season the brisket liberally with salt and pepper. Add the brisket to the pan, fat side down and sear until browned all over, about 2-3 minutes per side. Remove from the pan and transfer to a large plate.
- Add the celery, carrot and onion to the pan and cook, stirring often, until the vegetables are tender and the onions are translucent, about 5 minutes.
- Add the wine to the pan and deglaze, scraping up any brown bits from the bottom of the pan with a wooden spoon. Add the beef broth and Mezzetta® Artisan Ingredients® Italian Plum Tomato Marinara and the Mezzetta® Cocktail Onions and bring the mixture to a boil. Add the brisket, fat side up, along with any juices that collected on the plate and reduce the heat to low. Add the bay leaf, cover and transfer to the oven to bake for 3-3 1/2 hours or until tender.
- Skim the rendered fat from the top of the sauce and discard along with the bay leaf.
- Remove the brisket from the sauce and thinly slice against the grain. Transfer to a large serving platter and pour the sauce all over the top before serving with your favorite sides.