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Braised Bourbon Brisket
This is the kind of brisket people circle the kitchen for while it’s cooking, it smells so good. The meal itself is charismatic comfort food — fall-apart tender brisket, rich bourbon mustard, and vegetables soaked in a red wine jus. It’s hearty and flavorful and tastes like a hug in a bowl. Try it when you have a case of the winter blues, or anytime you want an ultra-comforting meal.
Active Time: 30 Min
Total Time: 2 Hr 30 Min
Servings: 6 to 8
Ingredients
- 1 3 lb brisket
- 3 Tbsp kosher salt
- ½ cup Plochman’s Bourbon Mustard
- 1 Tbsp smoked paprika
- 1 Tbsp dried oregano
- 1 Tbsp dried thyme
- 1 Tbsp granulated sugar
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cayenne pepper
- 1 tsp freshly ground black pepper
- ½ tsp ground sage
- 1 Tbsp vegetable oil
- 2 cups large-diced yellow onion
- 2 cups large-diced carrots
- 2 cups large-diced celery
- 1 cup red wine
- 2 cups unsalted beef stock
- Thinly sliced green onions, for garnish
Directions
- Preheat the oven to 300ºF. Season the brisket on all sides with the salt and let rest at room temperature for 20 minutes.
- Brush all sides of the brisket with the mustard. In a small bowl, combine the paprika, oregano, thyme, sugar, garlic powder, onion powder, cayenne, black pepper, and sage. Season all sides of the brisket with the spice blend.
- Heat a Dutch oven over medium-high heat. Add the oil. Sear the brisket on all sides until golden brown, 3 to 4 minutes per side. Remove from the pan and set aside. Add the onion, carrots, and celery to the pan. Cook, stirring often, until fragrant, about 3 minutes. Pour in the red wine. Bring to a boil and cook until reduced by half, about 8 minutes.
- Pour in the beef stock and bring to a simmer. Return the brisket to the pan, cover, and bake for 1 ½ to 2 hours, until the brisket registers 145ºF on an instant-read thermometer.
- Remove the brisket from the oven and transfer to a cutting board. Allow to rest at room temperature for 10 to 15 minutes. Slice the brisket and transfer to a serving platter.
- Using a slotted spoon, scoop the vegetables from the jus and arrange them around the brisket. Pour ½ cup of the jus over the brisket and vegetables, garnish with green onions, and serve with the remaining jus on the side.
Recipe source: Ingredient
