Description
Celebrate National Tartan Day or any festive gathering with this Red Wine Braised Brisket—a deeply savory dish slow-cooked to tender perfection. Infused with herbs, garlic, and rich red wine, and served with caramelized pearl onions and roasted carrots, it’s a hearty, heritage-inspired centerpiece that captures the soul of cozy Scottish hospitality.
Ingredients
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1 (5-lb) flat-cut beef brisket
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3 tbsp extra-virgin olive oil
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2 tbsp garlic, minced
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7 cups yellow onions, thinly sliced
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1 cup chopped carrots
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1 cup chopped celery
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2 bay leaves
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8 sprigs fresh thyme
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12 oz pearl onions, peeled
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1 lb young carrots, trimmed
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8 cups chicken stock or low-sodium beef broth
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2 (750ml) bottles dry red wine
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Kosher salt and freshly ground black pepper, to taste
Instructions
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Preheat oven to 325°F (163°C).
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Season brisket generously with salt and pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear brisket for 4–5 minutes per side until well browned. Remove and set aside.
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Add remaining olive oil to the pot. Sauté garlic, sliced onions, chopped carrots, and celery for 5–7 minutes until softened.
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Add bay leaves, thyme, wine, and stock. Bring to a simmer. Return brisket to the pot, fat-side up.
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Cover and transfer to oven. Braise for 3.5–4 hours, or until fork-tender.
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While brisket braises, roast pearl onions and carrots at 375°F (190°C) for 25–30 minutes with oil, salt, and pepper until caramelized.
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Remove brisket and let rest. Skim excess fat from the pan sauce and reduce if needed.
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Slice brisket across the grain. Serve warm, topped with sauce and garnished with roasted onions and carrots.
Notes
This dish can be made a day ahead—flavors deepen overnight. Reheat gently in the sauce before serving. Substitute beef broth for chicken stock for a deeper flavor.
- Prep Time: 25 minutes
- Cook Time: 4 hours
- Category: Main Course, Dinner
- Method: Braising, Roasting
- Cuisine: Scottish-Inspired, American
