Best 3 Red Wine Braised Beef Brisket W Horseradish Sauce Sara Moulton Recipes

Indulge in the exquisite flavors of Red Wine Braised Beef Brisket with Horseradish Sauce, a culinary masterpiece that promises a symphony of taste and aroma. This delectable dish, thoughtfully crafted by renowned chef Sara Moulton, elevates the humble beef brisket to a new level of sophistication. Succulent and fall-off-the-bone tender, the brisket is braised in a rich and robust red wine sauce, infusing it with deep, savory notes. Accompanied by a tangy and piquant horseradish sauce, this dish strikes a perfect balance between richness and brightness. Whether you're hosting a special occasion dinner or simply seeking a comforting and flavorful meal, Red Wine Braised Beef Brisket with Horseradish Sauce is sure to delight your taste buds and leave you craving for more.

Here are our top 3 tried and tested recipes!

RED-WINE BRAISED BEEF BRISKET W. HORSERADISH SAUCE (SARA MOULTON

Red-Wine Braised Beef Brisket W. Horseradish Sauce (Sara Moulton image

This recipe is from Sara Moulton's Chanukah show on TV Food Network (the recipe can be found there, along with her story of the family connection this recipe has for her). I've included it because it's a personal favorite and because it reminds me of my mother's recipe ... except, of course, my mother's must taste better (everyone's mother makes the best ...). Sara's discussion includes a very good description of brisket from a butcher's (and consumer's viewpoint) ... you can find similar great informaton in Molly Stevens' Braising book (an IACP and Beard Foundation prize winner, so well worth having). The portions are based on a 5.5 lb brisket, 10% shrinkage during cooking and a 6 oz portion serving (10 servings). I often find people go for 8-10 oz, so don't be surprized if this turns into 7-8 servings! BTW, as with most braises, it tastes even better the next day -- I often make it a day ahead to let the flavors marry overnight ... To answer a few basic questions: the strategy here is that we will coat the brisket with a seasoned flour to create a crust and seal in the juices. We will then create a vegetable base (broth) on the stovetop, reduce it to concentrate its flavor, then reliquify it with chicken broth to braise (cook in a relatively small amount of liquid) the brisket to complete tenderness. This sounds complicated, but its really not ... and the layers of flavor are just amazing!! The horseradish sauce is made separately, on the cooktop. Variations: (1) Skip the horseradish sauce and use the pan sauce. Either one is great. (2) Skip the oven and use a slow cooker to do the braising. No fuss and keeps the kitchen cool and the oven clean. You will still need to do a fair amount on the cooktop. Each slow cooker has different temperatures, but I'd suggest starting at about 4-6 hours at high heat and using at a minimum a 5 qt cooker. (3) Kosher brisket and kosher wine makes this a kosher main course. (4) For Passover, replace the flour with matzoh meal.

Provided by Gandalf The White

Categories Meat

Time 7h15m

Yield 10 serving(s)

Number Of Ingredients 19

Ingredients

1 head garlic, large, separated into cloves but not peeled
1 cup all-purpose flour
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
5 lbs beef brisket (preferably the 2nd cut also called the point cut)
2 tablespoons olive oil
2 large onions, thinly sliced
3 cups dry red wine
1/4 cup tomato paste
2 dried bay leaves (preferably Turkish)
1 teaspoon dried thyme
1 quart chicken stock (preferably homemade)
1/2 cup horseradish, finely grated fresh (or drained prepared)
1 tablespoon white wine vinegar
1 cup mayonnaise
1 tablespoon fresh chives, snipped
1 tablespoon lemon juice
kosher salt, to taste
ground black pepper, to taste

Steps:

If using a slow cooker, skip this step entirely: place your oven shelf so your casserole or Dutch oven will be in the bottom third of the oven and preheat the oven to 325 degrees F.
Fill a small saucepan with water, and bring to a boil over high heat.
Add the garlic cloves, bring back to a boil, and cook rapidly until slightly softened, about 1 minute.
Use a slotted spoon to transfer the garlic to a bowl of ice water and peel when cool enough to handle.
Combine the flour, salt, and pepper in a large shallow dish or large platter.
Coat the brisket on all sides with the seasoned flour and shake off any excess.
Heat the oil in a large covered casserole or Dutch oven over medium-high heat until almost smoking.
Add the brisket and sear, turning often, until well browned, about 6 to 8 minutes per side.
Transfer to a plate or platter and pour off all but 2 tablespoons of the fat.
Add the onions and the peeled garlic.
Reduce the heat to medium and saute, stirring often, until golden, about 10 minutes.
Pour in the wine and stir to pick up any browned bits on the bottom of the casserole.
Stir in the tomato paste and add the bay leaves and thyme.
Increase the heat to high and bring to a boil.
Cook rapidly, stirring often, until almost all the liquid has evaporated.
At this point, if you're using a slow cooker, transfer the contents of the casserole into the slow cooker, set the cooker for time and temperature, add the chicken stock and the brisket, cover tightly with foil and then your cooker's lid, test for doneness with a fork (see step 20) and meanwhile continue to make the sauce (step 21).
If not using a slow cooker, pour in the chicken stock and bring back to a boil.
Reduce the heat to medium and add the brisket.
Cover tightly with a piece of foil, then cover the pot with the lid.
Transfer to the lower third of the oven and cook until a fork comes out easily when pierced, 3 to 4 hours.
To make the Horseradish Sauce: mix the horseradish, vinegar, mayonnaise, chives, and lemon juice in a small bowl.
Stir well to blend and season with salt and pepper.
You should have about 1 cup -- keep refrigerated until ready to serve.
Transfer the brisket from the casserole (or slow cooker) to a cutting surface and cover loosely with foil.
Let rest for 15 minutes.
Gently skim the surface of the liquid in the casserole with a spoon to remove as much fat as possible (or you can pour off [though a sieve] into a gravy separator, let it rest for 10-15 minutes and then pour off most of the fat; putting the separator and liquid into the freezer makes the separation happen even more quickly).
Remove and discard the bay leaves.
Thinly slice the brisket on an angle, cutting against the grain.
Arrange the slices on a warmed serving platter or plate and spoon on some of the horseradish cream.
Serve warm and enjoy the complements!

WINE-BRAISED BEEF BRISKET

Wine-Braised Beef Brisket image

This is yummy the day you make it, but is even more delicious the next day.

Provided by RickyBobby

Categories Main Dish Recipes Roast Recipes

Time 2h45m

Yield 8

Number Of Ingredients 9

Ingredients

1 teaspoon dried thyme
1 teaspoon salt
¼ teaspoon ground black pepper
1 (3 pound) beef brisket
1 tablespoon olive oil
1 red onion, sliced
1 (14.5 ounce) can beef broth
1 (8 ounce) can tomato sauce
½ cup red wine

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Mix thyme, salt, and black pepper in a small bowl and rub the mixture over both sides of brisket.
Heat olive oil in a roasting pan over medium-high heat; place brisket in the hot oil and brown on both sides, 3 to 4 minutes per side. Remove brisket from pan and set aside.
Place red onion slices into the hot roasting pan and cook and stir until onion is slightly softened, about 2 minutes. Stir in beef broth, tomato sauce, and wine.
Place the brisket back into the roasting pan and cover pan with foil.
Roast the brisket in the preheated oven for 1 hour; remove foil and baste brisket with pan juices. Place foil back over roasting pan and roast brisket until very tender and pan sauce has thickened, 1 1/2 to 2 more hours.

Nutrition Facts : Calories 326.8 calories, Carbohydrate 3.3 g, Cholesterol 69.1 mg, Fat 25.1 g, Fiber 0.7 g, Protein 18.4 g, SaturatedFat 9.4 g, Sodium 649 mg, Sugar 1.8 g

RED WINE BRAISED BEEF BRISKET

Red Wine Braised Beef Brisket image

Slow braising an otherwise tough cut of meat like brisket turns the beef meltingly soft. This dish will warm you on chilly fall and winter nights.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes

Time 4h30m

Number Of Ingredients 6

Ingredients

2 tablespoons plus 2 teaspoons extra-virgin olive oil
3 1/2 pounds beef brisket, cut into 3-inch pieces
Coarse salt and ground pepper
8 shallots, halved
6 garlic cloves, smashed and peeled
3 cups dry red wine

Steps:

Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Season brisket with salt and pepper; in batches, cook, turning occasionally, until dark brown on all sides, about 20 minutes total. Transfer brisket to a plate and discard fat from pot. Return pot to heat and add 2 teaspoons oil and shallots; cook, stirring, until shallots are browned, 3 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.
Add wine and simmer rapidly until reduced by three-fourths, about 15 minutes. Return beef to pot and add just enough water to cover meat (5 to 6 cups). Bring to a boil, cover, then place pot in oven. Cook until beef is tender, 3 1/2 to 4 hours.

Nutrition Facts : Calories 636 g, Fat 30 g, Protein 54 g

Tips:

Choose the right cut of beef: Brisket is the ideal cut for braising as it has a good amount of fat and connective tissue that breaks down during the cooking process, resulting in tender and flavorful meat.
Sear the meat before braising: Searing the meat adds flavor and color to the final dish. It also helps to create a fond, which is the brown bits stuck to the bottom of the pot, that adds richness to the sauce.
Use a good quality red wine: The wine you use in the braising liquid will impart flavor to the meat, so choose a wine that you enjoy drinking. A full-bodied red wine, such as Cabernet Sauvignon or Merlot, is a good option.
Add vegetables and herbs to the braising liquid: Vegetables such as carrots, celery, and onions add flavor and depth to the sauce. Herbs such as thyme, rosemary, and bay leaves also add flavor and aroma.
Cook the brisket low and slow: The brisket should be cooked at a low temperature for a long period of time in order to break down the connective tissue and make the meat tender. A good rule of thumb is to cook the brisket for at least 2 hours per pound.
Let the brisket rest before serving: After the brisket is cooked, let it rest for at least 15 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Red wine braised beef brisket is a classic dish that is perfect for a special occasion meal. With its rich, flavorful sauce and tender meat, this dish is sure to impress your guests. The horseradish sauce adds a nice tangy kick to the dish, balancing out the richness of the beef and the wine. Whether you are a seasoned cook or a beginner, this recipe is easy to follow and will yield delicious results. So next time you are looking for a special meal to make, give this red wine braised beef brisket a try.