Name: Red Wine-Braised Brisket
Yield: 10 to 12 Servings
Ingredients: 1 5-lb. untrimmed flat-cut brisket; Kosher salt, freshly ground pepper; 2 tablespoons vegetable oil; 2 large onions, thinly sliced; 3 celery stalks with leaves; 5 garlic cloves, smashed; 6 sprigs thyme; 2 bay leaves; 1 28-oz. can whole peeled tomatoes; 1 tablespoon tomato paste; 1 750 ml bottle full-bodied red wine; 8 small carrots

Skip to main content

Image may contain Food Dish Meal and Pork

You know those dishes that everyone says taste even better if you make them ahead of time? This is a perfect example. The flavors continue to deepen as the braise sits, and it’s that much easier to skim the surface when the sauce has a chance to chill.Alex Lau

You know those dishes that everyone says taste even better if you make them ahead of time? This is a perfect example. The flavors continue to deepen as the braise sits, and it’s that much easier to skim the surface when the sauce has a chance to chill. This is part of BA's Best, a collection of our essential recipes.

Recipe notes

Back to top