Best Mario Batalis Red Wine Braised Brisket Recipes

WINE-BRAISED BRISKET

Wine-Braised Brisket image

When brisket is braised, it becomes extraordinarily juicy and tender. For a springtime spin on the classic recipe, we used a dry white wine instead of the usual heavier red.

Provided by Martha Stewart

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

Time 3h45m

Number Of Ingredients 14

Ingredients

1 "first cut" beef brisket (5 pounds), fat trimmed to 1/4 inch thick
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
6 shallots, peeled and halved
5 cloves garlic, peeled
1/4 cup potato starch
1 1/2 cups dry white wine, such as Sauvignon Blanc
4 cups low-sodium chicken broth
1/4 cup grainy mustard
3 long strips lemon zest, plus 2 tablespoons fresh lemon juice
6 sprigs thyme
1 1/2 pounds baby Yukon Gold potatoes, scrubbed clean
4 medium carrots, peeled and cut into 3-inch pieces
1 small turnip, peeled and cut into 4 wedges

Steps:

Preheat oven to 300 degrees. Generously season brisket with salt and pepper. Heat 2 tablespoons oil in a large Dutch oven over medium-high. Sear brisket until browned, 4 to 5 minutes a side; transfer to a plate. Drain fat from pot and discard. Reduce heat to medium; add remaining 2 tablespoons oil, shallots, garlic, and potato starch and cook, stirring, 2 minutes. Stir in wine, scraping up any browned bits from bottom of pot. Add broth, mustard, zest, and thyme; bring to a boil. Add meat and any accumulated juices. Cover and transfer to oven; cook 2 hours, 15 minutes.
Flip meat over; add vegetables. Cover and continue to cook until everything is very tender, about 45 minutes. (If you're saving it for the next day, let cool, then cover and refrigerate overnight. Reheat, covered, in a 350 degrees oven until warmed through, about 40 minutes.)
Transfer vegetables to a platter and meat to a cutting board; season with salt. Skim fat from liquid in pot. Stir in lemon juice; season with salt and pepper. Slice brisket against the grain and serve, with vegetables and sauce.

BRASATO AL BAROLO - BRAISED CHUCK ROAST IN RED WINE

Brasato al Barolo - Braised Chuck Roast in Red Wine image

Chuck roast is marinated overnight then braised in hearty red wine for hours to render a flavorful and succulent meat. This is a traditional dish from Northern Italy typically served on Sundays. Serve with creamy polenta or mashed potatoes. Don't forget to buy two bottles of the wine so you can enjoy one with the meal!

Provided by Buckwheat Queen

Categories World Cuisine Recipes European Italian

Time 15h16m

Yield 5

Number Of Ingredients 13

Ingredients

1 (2 pound) beef chuck roast
1 onion, cut into 8 pieces, layers separated
2 large carrots, cut into 1-inch pieces
2 ribs celery, cut into 1-inch pieces
10 whole black peppercorns
5 whole cloves
1 clove garlic, crushed
1 cinnamon stick
1 sprig rosemary
2 bay leaves
1 (750 milliliter) bottle Barolo (dry Italian) red wine
3 tablespoons olive oil, or more to taste
1 teaspoon salt

Steps:

Place chuck roast, onion, carrots, celery, peppercorns, cloves, garlic, cinnamon stick, rosemary, and bay leaves together in a stockpot. Pour wine over meat and vegetable mixture to cover entirely. Cover stockpot and marinate for 6 hours in the refrigerator. Turn meat in marinade to make sure it is completely covered; return to refrigerator to finish marinating, about 6 hours more.
Transfer chuck roast from marinade to a plate to rest; pat dry thoroughly with paper towels. Pour marinade through a strainer and into a bowl to separate vegetable mixture from wine, reserving both vegetable mixture and wine.
Heat olive oil in the stockpot over medium-high heat. Brown chuck roast on all sides, 4 to 6 minutes per side. Reduce heat to medium. Add strained vegetable mixture to stockpot; cook with the chuck roast until fragrant, adding more oil as necessary to prevent burning, about 8 minutes.
Pour reserved wine back into stockpot; add salt. Reduce heat to medium-low, cover, and simmer without removing cover for 2 hours. Remove cover, stir, and cook until meat easily shreds with a fork, 10 minutes to 1 hour longer. Transfer meat from cooking liquid to serving platter; tent with foil to keep warm.
Return cooking liquid to a boil over medium-high heat; simmer until reduced to sauce consistency, 20 to 30 minutes. Discard cinnamon stick, rosemary, and bay leaves. Season with salt; puree mixture with a handheld immersion blender until smooth. Pour sauce over meat to serve.

Nutrition Facts : Calories 517.2 calories, Carbohydrate 14.1 g, Cholesterol 82.6 mg, Fat 28.8 g, Fiber 3 g, Protein 22.5 g, SaturatedFat 9.3 g, Sodium 568 mg, Sugar 4.7 g

MARIO BATALI'S RED WINE-BRAISED BRISKET RECIPE - (4.4/5)

Mario Batali's Red Wine-Braised Brisket Recipe - (4.4/5) image

Provided by Onolicious

Number Of Ingredients 14

Ingredients

BRISKET:
6 tablespoons extra-virgin olive oil
1 (4-pound) beef brisket
2 Spanish onions, 1/2-inch dice
1 carrot, 1/2-inch thick rounds
2 celery stalks, 1/2-inch thick slices
4 ounces pancetta, 1/4-inch dice
2 cups Barolo or other hearty red wine
2 cups basic tomato sauce
Salt and pepper, to taste
TOPPING:
1/3 cup parsley, chopped
Zest of 2 lemons
Salt and pepper

Steps:

BRISKET: In a large Dutch oven, heat the olive oil over high heat until smoking. Season the meat liberally with salt and pepper. Sear in the pan for 4 to 5 minutes per side. Add the onions, carrot, celery and pancetta and cook until the vegetables are light brown and starting to soften, about 8 minutes. Add the wine and tomato sauce and bring to a boil. Reduce to a simmer. Cook until the meat is very tender, 2 1/2 to 3 hours. Transfer the meat to a festive platter. TOPPING: Make a gremolata by combining the lemon zest, chopped parsley and salt and pepper. Bring the cooking liquid from the brisket to a boil and reduce to 2 1/2 cups. Season with salt and pepper, pour over meat and serve immediately. Top with gremolata.