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.
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Happy Healthy Eating,
Red Wine Braised Brisket
- 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
Preheat oven to 325°.
Sprinkle brisket all over with 2 tsp. salt, pepper and paprika.
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.
Place brisket into pot and sear on all sides until browned, about 5 minutes per side.
Transfer to a plate.
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.
Add garlic and tomato paste and cook for another 2 minutes.
Pour in wine. Bring to a simmer and scrape off all the browned bits from the bottom of the pot.
Throw in the rosemary sprigs and bay leaf.
Place brisket into the wine along with any juice on the plate. Add 2 cups of chicken broth.
Cover and place in the oven.
Cook for 3 hours, turning the brisket over half way through cooking.
Place brisket onto a cutting board and let rest for 10 minutes.
Remove the rosemary and bay leaf.
Pour liquid through a fat separator. Strain the gravy back into the pot, leaving the fat in the separator. *
If there is only a little bit of liquid left, add another cup or two of chicken broth.
With an immersion blender, puree the gravy. It will be thick.
Season with additional salt and pepper, if needed.
*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.
Adapted from Today Show. Happy Healthy Eating,
But wait, there’s more. Check out these deliciously, healthy beef recipes: Beer Braised Pot Roast Beef Sosaties (Filet Mignon in an Apricot Curry Sauce) Grilled Korean Style London Broil with Spicy Cilantro Sauce