Beef brisket stewed in wine
8 servings
60 minutes
Braised beef brisket in wine is a true embodiment of gastronomic luxury, enveloped in the aromas of European cuisine. The dish has roots in the traditions of French bistronomes, where the combination of beef and red wine creates a rich, deeply flavored taste. The brisket is slowly braised in dry wine, absorbing spicy herbs, hints of garlic, and smoky bacon flavors, transforming into incredibly tender and juicy meat. A side of stewed cabbage and celery puree adds freshness and a light sweetness, enhancing the dish's complexity. This treat will become the centerpiece of the feast, warming the soul and evoking nostalgia for cozy family dinners. It is best served with a glass of aged red wine to reveal the full depth of flavors.
1
Clean the brisket from membranes and cut it in half. Rub with salt mixed with herbs and sear on all sides in a dry pan. Thinly slice two onions and place them at the bottom of the slow cooker, then add the meat and all other ingredients. Pour in wine and cook for 9 hours.
- Beef brisket: 2.5 kg
- Salt with herbs: to taste
- Onion: 3 heads
- Bay leaf: 1 piece
- Garlic: 6 cloves
- Bacon: 230 g
- Red dry wine: 750 ml
- Black peppercorns: 15 pieces
2
Meanwhile, fry the chopped bacon in a pan for 8–9 minutes, add the minced garlic and remaining finely chopped onion, and sauté for 5–7 minutes while stirring. Add the shredded cabbage and sauté for 6 minutes while stirring, then reduce the heat to low and simmer for 45 minutes until soft. Season with salt and pepper.
- Bacon: 230 g
- Garlic: 6 cloves
- Onion: 3 heads
- White cabbage: 1 piece
- Salt: to taste
- Ground black pepper: to taste
3
Slice the meat thinly and serve with stewed cabbage or cabbage salad, as well as mashed potatoes, or even better — with celery root puree.