Red Wine–Braised Beef Brisket Recipe for Tender, Savory Flavor

• 4 lb beef brisket, whole, leave cap of fat on top; trim excess fat on bottom or sides if necessary
• 3 onions, sliced thin
• 1 1/2 cups red wine, Shiraz works well
• 1/4 cup white vinegar
• 1/4 cup brown sugar
• 2 Tbsp soy sauce
• 2 Tbsp paprika
• 3 garlic cloves, chopped

• Arrange the sliced onions in the bottom of a roasting pan, then place the brisket on top with the fat side up.
• Whisk together the red wine, vinegar, brown sugar, soy sauce, paprika and chopped garlic, then pour the mixture over the brisket.
• Cover the pan tightly with foil and bake at 350°F for 3–4 hours, or until the meat is fork-tender. Every hour, spoon pan juices over the brisket to keep it moist.
• Serve slices with buttered egg noodles and your favorite vegetables.

Tips:

• Whole briskets are often larger than 4 lb—commonly 5–7 lb. Cutting them into smaller pieces can make the meat drier. If possible, buy a whole brisket and avoid over-trimming at the store.
• Bake with the fat cap on top. As it renders, the fat bastes the meat and helps keep it tender and juicy.
• Cooking time will vary by size. For a 5.7 lb brisket I baked it four hours, then turned off the oven and let it rest inside for 30 minutes.
• You can prepare the pan and sauce the night before: slice the onions, arrange the brisket, cover, and refrigerate. In the morning, pour the wine mixture over the brisket and bake.