Red Wine Braised Brisket (Healthy, Low Calorie)

Slowly braised beef brisket in red wine and rosemary is the ultimate special occasion dinner, Red Wine Braised Brisket.
So moist and delicious! Red Wine Braised Brisket - Healthy Beef Recipe - Low Fat, Low Calorie

We have my Mom to thank for this recipe. When I think of my Mom, cooking is not something that comes to mind. That may be an understatement. My Dad was the main cook of the family, although my Mom does make a mean meatloaf. It isn’t her thing. Mom is the crafty one. She can make anything look pretty from a room to a plate, but every once in awhile she will cook. She made a fabulous brisket for my Dad’s birthday last year. It was so tender and moist. I had to have the recipe.

Brisket is really hard to keep moist. Most I have had have been awful. I thought I just didn’t like brisket, unless it was the really fatty end. Now that fatty end, holy cow it can be yummy. It does not exactly fit into “Food Done Light” though. So I got Mom’s recipe which she had seen on the Today show. I cooked it, and it was dry! What??? My Mom’s was beautifully moist. What the heck did I do?

Fast forward a few months and I put my own spin on it and tried it again. This time I was rewarded with moist brisket and the most out of this world flavorful gravy. It didn’t take much tweaking. Red Wine Braised Brisket made such a luxurious dinner, that I immediately thought of Easter. Easter wasn’t your first though? Ha, probably not. I think ham may be the number one Easter meal, but I’ve already got two ham recipes on Food Done Light.

I felt the need to diversify. Why not give brisket a chance? Why is it that ham gets all the glory? The beefy, unctuousness of the brisket is simply brilliant. It feels luxurious and special. Brisket isn’t just for BBQ, although I am now brisket obsessed and cannot wait to have my husband smoke some brisket in the summer. It better be moist!

So this Easter, try something new. Step onto the wild side and surprise everyone. One taste and no one will be asking “Where is the ham?”. Ham, how? Ham what? Ham, schmam – there is no need for ham on this Easter table.

So moist and delicious! Red Wine Braised Brisket - Healthy Beef Recipe - Low Fat, Low Calorie

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Happy Healthy Eating,

Christie

 

So moist and delicious! Red Wine Braised Brisket - Healthy Beef Recipe - Low Fat, Low Calorie

Red Wine Braised Brisket

Course Beef, Christmas, Dinner, Easter, Holiday
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings 10
Calories 242 kcal
Author Christie Daruwalla

Ingredients

  • 2 1/2 lb brisket trimmed of most fat
  • 2 tsp kosher salt
  • 1 tsp fresh ground black pepper
  • 1 tsp smoky sweet paprika
  • 1 1/2 tbsp oil divided
  • 2 large red or yellow peppers diced
  • 1 cup diced onion
  • 3/4 cup diced carrots
  • 3 cloves garlic thinly sliced
  • 2 tbsp tomato paste
  • 1 1/2 cups dry red wine
  • 2 cups to 3 low-sodium chicken broth divided
  • 2 rosemary sprigs
  • 1 bay leaf

Instructions

  1. Preheat oven to 325°.
  2. Sprinkle brisket all over with 2 tsp. salt, pepper and paprika.
  3. Place a large Dutch oven over high heat. Heat until pot is scorching hot. Add 1 tbsp. of oil and let heat for a few seconds.
  4. Place brisket into pot and sear on all sides until browned, about 5 minutes per side.
  5. Transfer to a plate.
  6. Add remaining 1/2 tbsp. oil to the pot along with the diced pepper, onion and carrot and 1/2 tsp kosher salt. Cook until golden brown, about 15 minutes, stirring occasionally.
  7. Add garlic and tomato paste and cook for another 2 minutes.
  8. Pour in wine. Bring to a simmer and scrape off all the browned bits from the bottom of the pot.
  9. Throw in the rosemary sprigs and bay leaf.
  10. Place brisket into the wine along with any juice on the plate. Add 2 cups of chicken broth.
  11. Cover and place in the oven.
  12. Cook for 3 hours, turning the brisket over half way through cooking.
  13. Place brisket onto a cutting board and let rest for 10 minutes.
  14. Remove the rosemary and bay leaf.
  15. Pour liquid through a fat separator. Strain the gravy back into the pot, leaving the fat in the separator. *
  16. If there is only a little bit of liquid left, add another cup or two of chicken broth.
  17. With an immersion blender, puree the gravy. It will be thick.
  18. Season with additional salt and pepper, if needed.

Recipe Notes

*You can make this dish the day before. Leave everything in the pot and place in the refrigerator overnight. The next day, scrape off all the fat from the top. Heat in a 350° oven for 45 minutes.

I calculated 6  Weight Watcher Smartpoints.

Nutrition Facts
Red Wine Braised Brisket
Amount Per Serving
Calories 242 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 3g
Protein 24g 48%
* Percent Daily Values are based on a 2000 calorie diet.

Adapted from Today Show.  Happy Healthy Eating,

Christie

But wait, there’s more.  Check out these deliciously, healthy beef recipes: Beer Braised Pot Roast www.fooddonelight.com #beerrecipe #potroast #beefrecipe #healthydinner #beefstew Beer Braised Pot Roast   Filet of Beer with an Apricot Curry Sauce, Beef Sosaties www.fooddonelight.comBeef Sosaties (Filet Mignon in an Apricot Curry Sauce)    Incredible recipe! Grilled Korean Style London Broil with Spicy Cilantro Sauce - low calorie, low fat dinner Grilled Korean Style London Broil with Spicy Cilantro Sauce 

Comments

  1. Red wine and beef go hand in hand! Love this brisket recipe...pinned!!!
  2. Oh yum Christie - I can totally see why you'd want to get this recipe from your mom! Great flavors!
  3. we're always up for a good brisket, especially one that is braised in red wine! this sounds delicious Christie
  4. I love the idea of doing something new for Easter. I like new traditions :) Thanks.
  5. This looks so good! It's going to rain all week in Atlanta, I hope I have time to make this!
    • Christie Daruwalla says
      Hi Valerie, I am just outside of Atlanta. Will the rain never go away? Thanks for stopping by Food Done Light today, Christie
  6. I love brisket, it is so good when cooked right. This one is perfection. Love the idea of using red wine, I need to try that. I laughed because my mom was the same way. There were a few things she cooked really well, but for the most part she had no joy for cooking. I remember her making fudge we could bounce off the wall. Still one of my funniest childhood memories.
    • Christie Daruwalla says
      Hi Kim, That is too funny. Fudge was one of the other things my Mom always made really well!
  7. Perfect! This is similar to my pot roast I make all the time...so good!
    • Christie Daruwalla says
      Hi Lauren, This recipe works perfectly with pot roast too. I couldn't get a brisket one day so I made it with the roast.
  8. This sounds like a delicious alternative to ham for Easter! Heck, I don't think I'll wait until Easter though. This looks so good!
  9. It would make my day if everyone threw out the hams and turkeys and started serving dishes like this one from holiday meals! And what a gorgeous crust you got on that meat! Yum!
  10. Brisket is high on my list of loves and a great idea for Easter! Great list of ingredients and wonderful method. Thanks for this one..Pinning!
  11. This sounds better than ham to me! Looks like a perfect main dish for company!
    • Christie Daruwalla says
      Hi Sarah, Red Wine Braised Brisket is definitely a nice change. Thanks for stopping by Food Done Light today, Christie
  12. It's been so long since I've made a pot roast. You've inspired me. Can't wait to make this. :-)
  13. Oooh this looks amazing, Christie! I LOVE brisket and would much prefer it over ham any day of the week! Thanks for sharing this delicious recipe!!
  14. This looks delicious. If only I could find brisket around here! I think I can special order it, but it's not something that is out ready to purchase here. I really love though!
    • Christie Daruwalla says
      Hi Renee, I'm surprised you can't get a brisket in Ohio. We actually lived there for a few years when I was in High School. I cannot remember ever eating brisket there. Hmmm.
  15. I love cooking beef with red wine- it gives it such a rich flavor! :) This brisket looks absolutely amazing! :)
  16. I would love this recipe for Easter! Sounds amazing!
  17. I love a good brisket recipe, this one sounds fantastic!
  18. My husband loves brisket and red wine is the perfect addition!
  19. I love the idea of serving this for Easter! It looks fabulous!
  20. I LOVE brisket, and this recipe looks awesome! I'm going to have to try this some time soon.
  21. I plan on making this this morning... I will need to double the recipe, does that mean that I also need to double my cook time (for a 5 lb brisket)? Thanks!
  22. Have you ever done this using a slow cooker? What changes should be made?
    • Christie Daruwalla says
      Hi Jamie, I have not made this in the slow cooker. You will need to cut the liquid probably in half and increase the spices (maybe double). Cook on low for 8 hours. I honestly don't think it will be as good in the slow cooker. A slow cooker does not allow the liquid to reduce thereby becoming more flavorful. If you do try it, let me know how it turns out.
  23. This looks so wintery-delicious! Love the idea of cooking the brisket in wine.
  24. Is there a reason chicken broth was used instead of beef broth?

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  1. […] you want to be sure to see Food Done Light’s next recipe, Red Wine Braised Beef Brisket, subscribe by email below. You won’t want to miss […]
  2. […] Red Wine Braised Brisket Get the recipe from Food Done Light. […]
  3. […] 14. Red Wine Briased Brisket For a more savory red wine brisket, try this one with tomato past, rosemary sprigs, smoky sweet paprika, and ground black pepper. Diced carrots add a hint of veggie flavor to this dish, while red or yellow peppers add additional color. This meal serves 10, so cut it down if you need to. […]

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