Recipe of the Month

Red Wine and Honey Glazed Brisket

Submitted by: Kathy F. | credit to my chef gabe garcia

Summary

Yield
Servings
SourceChef Gabe Garcia
Prep time30 minutes
Cooking time3 hours
Total time3 hours, 30 minutes

Description

My family really enjoys brisket fixed many different ways. This recipe has a rich beefy flavor.

Ingredients

5 pounds
Brisket (fat trimmed)
1⁄4 cup
oil (vegetable or cottonseed)
3 tablespoons
black pepper (coursely ground)
2 tablespoons
kosher salt
1 large
onion (diced in large pieces)
2 each
fennel (heads diced into large pieces)
3 large
celery stalks (diced into large pieces)
8 cloves
Garlic (chopped)
3 tablespoons
ginger (chopped)
1 cup
Sugar
3 cups
Orange Juice (fresh squeezed)
2 cups
Honey
1 each
red wine (Baron Herzog Old Vine Red Zinfandel - 1 bottle)
2 cups
unsalted beef stock (up to 4 cups if needed)
1 each
bay leafs
2 each
cinnamon sticks
3 each
whole star snise
1 each
chii de arbol or Thai Chilli

Instructions

Preheat the oven 325 degrees F.
Season the brisket with salt and pepper on both sides.
Heat up the braising pan on medium-high heat and add ¼ cup of oil. Place the brisket in the pan and sear all sides until you have a golden brown crust. Remove the brisket and set aside, add onions, fennel and celery to the pan. Brown the vegetables, then add garlic and ginger, sweat for one minute. Add sugar, cook until it melts, then add orange juice, honey, red wine, bay leaf, cinnamon, star anise and chili.
Cook off the alcohol, place brisket back into pan. Be sure that has enough liquid to almost cover the meat, if not, add unsalted beef stock.
Cover and roast in the oven for 3 hours until the brisket is fork tender.
Remove Brisket, place onto a cutting board. Strain vegetable from braising liquid. Remove excess fat from braising liquid and reduce liquid on stove top until desired consistency.
Slice Brisket across the grain and sauce with wine and honey reduction, garnish with rosemary and parsley.