Slow Braised Rhug Estate Beef Brisket with Rich Red Wine Sauce Recipe

Craving a dish that bursts with flavour? Look no further than our Slow Braised Rhug Estate Beef Brisket with Rich Red Wine Sauce recipe. This slow-cooking method coaxes out the natural richness of the brisket, while the red wine sauce adds layer upon layer of complexity, resulting in a truly unforgettable flavour experience.

• 2kg Rhug Estate Beef Brisket (trimmed of excess fat)
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 1 bottle (750ml) full-bodied red wine (such as Cabernet Sauvignon or Merlot)
• 4 cups beef broth
• 2 bay leaves
• 4 sprigs fresh thyme
• Salt and freshly ground black pepper

1. Sear the brisket (optional): Heat olive oil in a large Dutch oven over medium-high heat. Season the brisket generously with salt and pepper. Sear the brisket on all sides for a few minutes until browned. This step is optional but adds depth of flavour to the final dish.
2. Sauté the vegetables: Remove the seared brisket from the pot and set aside. Add the chopped onion, carrots, and celery to the pot and cook over medium heat until softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute, until fragrant.
3. Deglaze and simmer: Stir in the tomato paste and cook for another minute, scraping up any browned bits from the bottom of the pot. Pour in the red wine and bring to a simmer, scraping up any remaining browned bits. Let the wine simmer for a few minutes to reduce slightly.
4. Braising liquids: Add the beef broth, bay leaves, and thyme sprigs to the pot. Nestle the seared brisket back into the pot, ensuring it’s submerged in the liquid. If needed, add a little more beef broth or water to cover the brisket.
5. Slow braise: Bring the pot to a simmer, then cover and transfer it to a preheated oven set to 150°C (300°F). Braise the brisket for 3-4 hours, or until very tender and falling apart when prodded with a fork.
6. Shredding (optional): Once the brisket is tender, remove it from the pot and transfer it to a cutting board. Shred the meat with two forks, discarding any large pieces of fat. Alternatively, you can leave the brisket whole for carving.
7. Strain and thicken the sauce (optional): Strain the braising liquid into a saucepan, discarding the solids (vegetables, herbs, bay leaves). Skim any excess fat from the surface of the sauce. You can thicken the sauce if desired. Here are two options:
   • Cornstarch slurry: In a small bowl, whisk together 1 tablespoon cornstarch with 2 tablespoons of cold water to form a slurry. Gradually whisk the slurry into the simmering sauce until it reaches your desired consistency.
   • Reduction: Simply simmer the sauce uncovered over medium heat until it reduces and thickens to your liking.

Season the sauce with salt and freshly ground black pepper to taste.

Serve the shredded or sliced beef brisket with the rich red wine sauce spooned over the top. This dish pairs well with mashed potatoes, roasted vegetables, or crusty bread for soaking up the delicious sauce.

• You can marinate the brisket overnight in the refrigerator for extra flavour. Simply rub the brisket with olive oil, salt, pepper, and your favourite herbs before placing it in a container with some red wine or red wine vinegar.
• If the sauce seems too thin after shredding the brisket, you can remove the meat and then thicken the sauce using the cornstarch slurry or reduction method mentioned above.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavours will actually develop further overnight, making it even tastier the next day.

Enjoy this delicious Slow Braised Rhug Estate Beef Brisket with Rich Red Wine Sauce!