Paula Deen Braised Brisket Recipe

Paula Deen Braised Brisket Recipe

This Paula Deen Braised Brisket is a tender and savory recipe, which is made with Vidalia onions and dry red wine. It’s the ultimate comfort food recipe, ready in about 3 hours and 30 minutes.

Paula Deen Braised Brisket Ingredients

  • 1 (3 1/2 lb) trimmed beef brisket
  • 1 teaspoon salt
  • 1 teaspoon freshly ground Black pepper
  • 3 tablespoons Olive oil
  • 3 large thinly sliced Vidalia onions
  • 2 cups dry red wine
  • 2 tablespoons chopped fresh rosemary
  • 2 bay leaves
  • 1 (28 oz) can diced tomatoes
  • 2 tablespoons all purpose flour

How To Make Paula Deen Braised Brisket

  1. Prep and Sear the Brisket: Preheat your oven to 325°F. Sprinkle the brisket evenly on all sides with the salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Add the brisket and cook until it is browned on all sides, about 2-3 minutes per side. Remove the brisket from the Dutch oven and set it aside.
  2. Caramelize the Onions: Add the sliced onions to the Dutch oven and cook for 10 to 15 minutes, stirring frequently, until the onions are tender and have a deep caramel color.
  3. Deglaze and Braise: Stir in the red wine, rosemary, bay leaves, and diced tomatoes. Return the seared brisket to the Dutch oven, cover it, and bake in the oven for 3 hours, or until the meat is very tender.
  4. Make the Gravy: Remove the brisket from the cooking liquid, set it aside on a cutting board, and keep it warm. To make the gravy, remove 1/2 cup of the tomato mixture from the pot and place it in a small bowl. Whisk the flour into this mixture until it is smooth.
  5. Thicken and Serve: Add the flour mixture back to the Dutch oven. Bring the sauce to a boil over medium-high heat and cook, stirring frequently, for 2 to 3 minutes, until it has thickened. Cut the brisket across the grain into thin slices and serve it with the rich tomato sauce.
Paula Deen Braised Brisket Recipe
Paula Deen Braised Brisket Recipe

Recipe Tips

  • How to get the most tender brisket? The secret is the low and slow cooking method. Braising the brisket in the oven at a low temperature for several hours is what breaks down the tough connective tissues, making it melt-in-your-mouth tender.
  • How to get the most flavorful sauce? Do not skip the step of caramelizing the onions. Cooking them for a full 10-15 minutes until they are a deep caramel color builds an incredible sweet and savory flavor foundation for the entire dish.
  • What’s the best cut of brisket to use? This recipe is perfect for a “flat cut” brisket. It’s the leaner part of the brisket, which makes it ideal for braising and then slicing neatly without falling apart completely.
  • Can I make this ahead of time? Absolutely! Braised dishes like this are often even better the next day after the flavors have had time to meld. You can make it completely, let it cool, and store it in the refrigerator. Reheat gently on the stove.

What To Serve With Braised Brisket

This is a classic comfort food main course that is perfect with sides that can soak up its rich gravy. Serve it with:

  • Creamy Mashed Potatoes
  • Soft Polenta
  • Buttered Egg Noodles
  • A simple side of roasted green beans or asparagus

How To Store Braised Brisket

  • Refrigerate: Store leftovers, including the gravy, in an airtight container in the refrigerator for up to 4 days.
  • Freeze: Allow the brisket and gravy to cool completely. You can freeze them together or separately in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Braised Brisket Nutrition Facts

  • Serving: 1/8th of recipe
  • Calories: 650 kcal
  • Carbohydrates: 25g
  • Protein: 45g
  • Fat: 38g
  • Saturated Fat: 14g
  • Sodium: 950mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Why is my brisket still tough after 3 hours?

A tough brisket almost always just needs more time. All ovens can vary. If your brisket isn’t very tender, just put the lid back on and continue cooking, checking for tenderness in 30-minute intervals.

Do I have to use red wine?

No, the wine adds a wonderful depth and richness to the gravy, but you can substitute it with an equal amount of good quality beef broth to deglaze the pan if you prefer not to cook with alcohol.

Why is my gravy lumpy?

A lumpy gravy is usually because the flour was not fully whisked into the liquid before being added back to the hot pot. Make sure you whisk the flour and the 1/2 cup of tomato mixture in a separate bowl until it is a completely smooth paste.

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Paula Deen Braised Brisket Recipe

Difficulty:BeginnerPrep time: 20 minutesCook time:3 hours 15 minutesRest time: 10 minutesTotal time:3 hours 45 minutesCooking Temp:100 CServings:8 servingsEstimated Cost:25 $Calories:650 kcal Best Season:Available

Description

A fall-apart tender beef brisket, slow-braised in a rich and savory red wine and tomato sauce with sweet caramelized onions.

Ingredients

Instructions

  1. Preheat oven to 325°F. Season the brisket and sear it in hot olive oil in a large Dutch oven until browned on all sides. Remove the brisket.
  2. In the same pot, cook the sliced onions for 10-15 minutes until they are a deep caramel color.
  3. Stir in the wine, rosemary, bay leaves, and diced tomatoes.
  4. Return the brisket to the pot, cover, and bake for 3 hours, or until very tender.
  5. Remove the brisket to rest. Make a slurry with 1/2 cup of the cooking liquid and the flour.
  6. Whisk the slurry back into the pot and simmer the sauce for 2-3 minutes to thicken.
  7. Slice the rested brisket against the grain and serve smothered in the sauce.

Notes

  • The most important tip for this recipe is to not rush the 3-hour braising time; this is the secret to a perfectly tender brisket.
  • Searing the beef and deeply caramelizing the onions are non-negotiable steps that build the deep, rich flavor of the final dish.
  • For the best results, use a “flat cut” brisket, which is leaner and easier to slice neatly after cooking.
  • Don’t forget to let the brisket rest for at least 10 minutes before slicing to ensure it stays juicy.
Keywords:Paula Deen Braised Brisket Recipe

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