Red Brisket

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Servings: 8 Difficulty: Advanced
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Slow-baked corned beef brisket with a tangy onion and sweet wine glaze
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This comforting Red Brisket transforms humble corned beef into a tender, fall-apart masterpiece. Slow-baked at a low temperature, the meat absorbs the rich, savory flavors of creamy onion dressing and aromatic garlic. A finishing glaze of sweet red wine and catsup creates a glossy, tangy crust that balances the richness of the beef. The resulting gravy, thickened with a simple flour slurry, is perfect for spooning over sliced brisket or pairing with mashed potatoes and steamed vegetables. It’s an ideal dish for family dinners, holiday gatherings, or any occasion calling for hearty, satisfying comfort food.

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Red Brisket

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 982.3

Description

This comforting Red Brisket transforms humble corned beef into a tender, fall-apart masterpiece. Slow-baked at a low temperature, the meat absorbs the rich, savory flavors of creamy onion dressing and aromatic garlic. A finishing glaze of sweet red wine and catsup creates a glossy, tangy crust that balances the richness of the beef. The resulting gravy, thickened with a simple flour slurry, is perfect for spooning over sliced brisket or pairing with mashed potatoes and steamed vegetables. It&# 226;ÂÂs an ideal dish for family dinners, holiday gatherings, or any occasion calling for hearty, satisfying comfort food.

Ingredients

Directions

  1. Preheat oven to 325ðF (165ðC).
  2. Using a sharp knife, cut 5 evenly spaced slits about 1/2 inch deep into the brisket. Insert a sliver of garlic into each slit.
  3. Place the brisket in a 9x9x2 inch baking pan.
  4. Pour the creamy onion salad dressing over the brisket, turning the meat to coat it evenly.
  5. Cover the pan tightly with aluminum foil and bake for 1 hour.
  6. Remove from oven, spoon the drippings and dressing over the brisket, then return to the oven.
  7. In a small bowl, mix the sweet red wine and catsup. Pour this mixture over the brisket.
  8. Re-cover the pan tightly and bake until the brisket is tender, approximately 2 hours.
  9. Transfer the brisket to a heated platter and keep warm while preparing the gravy.
  10. Skim the fat from the liquid in the baking pan.
  11. Measure 2 cups of the pan liquid into a 2-quart saucepan.
  12. In a covered jar, shake the water and flour together until smooth to create a slurry.
  13. Gradually stir the flour mixture into the hot broth in the saucepan.
  14. Heat the mixture to a boil, stirring constantly, then boil for 1 minute until thickened.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 982.3kcal
% Daily Value *
Total Fat 59.0g91%
Saturated Fat 21.7g109%
Cholesterol 265.6mg89%
Sodium 328.2mg14%
Total Carbohydrate 10.0g4%
Dietary Fiber 0.3g2%
Sugars 3.2g
Protein 89.6g180%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Substitute eye of round or beef rolled rump roast if brisket is unavailable.

For a thicker gravy, increase flour to 3 tablespoons; for thinner, reduce to 1 tablespoon.

Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently with a splash of water or broth.

Keywords: beef, brisket, corned beef, slow baked, gravy, comfort food, dinner, garlic, onion dressing, wine sauce, tender, family meal, pot roast style, hearty, glazed, easy
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