Red-Wine Braised Beef Brisket with Horseradish Sauce (Sara Moulton)

There are certain aromas that, for me, evoke a deep sense of comfort and homecoming. The scent of slow-braised meat, rich with the fragrance of red wine and aromatics, is one of them. It’s a smell that hints at patience, at the transformation of a humble cut into something extraordinarily tender and flavorful. This particular brisket, adapted from the brilliant Sara Moulton, takes me back to bustling family gatherings, where the centerpiece of the meal was always a dish that had simmered for hours, filling the house with its promise of pure deliciousness. The tangy horseradish sauce, a zesty counterpoint to the deeply savory beef, is the perfect finishing flourish, a reminder that even the simplest accompaniments can elevate a dish to something truly special.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 3 to 4 hours
• Total Time: 7 hours 15 minutes (includes resting)
• Servings: 10
• Yield: Approximately 5.5 lbs of brisket
• Dietary Type: Adaptable (Kosher with Kosher ingredients)

Ingredients

For the Brisket:

• 1 head garlic, large, separated into cloves but not peeled
• 1 cup all-purpose flour
• 2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 5 lbs beef brisket (preferably the 2nd cut, also called the point cut)
• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 3 cups dry red wine
• 1/4 cup tomato paste
• 2 dried bay leaves (preferably Turkish)
• 1 teaspoon dried thyme
• 1 quart chicken stock (preferably homemade)

For the Horseradish Sauce:

• 1/2 cup horseradish, finely grated fresh (or drained prepared)
• 1 tablespoon white wine vinegar
• 1 cup mayonnaise
• 1 tablespoon fresh chives, snipped
• 1 tablespoon lemon juice
• Kosher salt, to taste
• Ground black pepper, to taste

Equipment Needed

• Large oven-safe casserole or Dutch oven with a tight-fitting lid
• Small saucepan
• Slotted spoon
• Bowl of ice water
• Large shallow dish or platter
• Plate or platter for resting brisket
• Sharp knife for slicing
• Warmed serving platter or plates
• Small bowl for horseradish sauce
• Spoon for skimming fat (optional)
• Gravy separator (optional)
• Freezer (optional, for faster fat separation)

Instructions

1. Prepare the Garlic: If using a slow cooker, you can skip this step entirely. Place an oven shelf so your casserole or Dutch oven will be positioned in the bottom third of your oven. Preheat the oven to 325 degrees F. Fill a small saucepan with water and bring it to a boil over high heat. Add the garlic cloves to the boiling water, bring it back to a boil, and then cook rapidly until the cloves are slightly softened, about 1 minute. Using a slotted spoon, carefully transfer the softened garlic to a bowl of ice water to cool. Once cool enough to handle, peel the garlic cloves.

2. Season and Flour the Brisket: In a large shallow dish or on a large platter, combine the all-purpose flour, kosher salt, and ground black pepper. Thoroughly coat all sides of the beef brisket with this seasoned flour mixture, shaking off any excess. This coating will help create a lovely crust and seal in the juices during cooking.

3. Sear the Brisket: Heat the olive oil in your large covered casserole or Dutch oven over medium-high heat until it is almost smoking. Carefully add the floured brisket to the hot oil. Sear the brisket on all sides until it is deeply browned, which should take about 6 to 8 minutes per side. Once browned, transfer the brisket to a clean plate or platter. Pour off all but about 2 tablespoons of the rendered fat from the pot.

4. Sauté Aromatics: Add the thinly sliced onions and the peeled garlic cloves to the same pot. Reduce the heat to medium and sauté, stirring frequently, until the onions are golden brown and softened, about 10 minutes.

5. Deglaze and Build the Braising Liquid: Pour in the dry red wine, stirring well to scrape up any browned bits from the bottom of the casserole. These bits are packed with flavor! Stir in the tomato paste, then add the dried bay leaves and dried thyme. Increase the heat to high and bring the mixture to a boil.

6. Reduce the Liquid: Cook rapidly, stirring often, until almost all of the liquid has evaporated. This step concentrates the flavors beautifully.

7. Transfer to Slow Cooker (Optional): At this point, if you are using a slow cooker, carefully transfer the contents of the casserole (the sautéed vegetables, aromatics, and reduced liquid) into your slow cooker. Add the chicken stock and the seared brisket. Cover the slow cooker tightly first with foil, and then with the cooker’s lid. You will then proceed to test for doneness with a fork as described in step 20, while simultaneously preparing the horseradish sauce (step 21).

8. Continue Braising (Oven Method): If you are not using a slow cooker, pour in the chicken stock into the casserole. Bring the liquid back to a boil. Reduce the heat to medium, and carefully return the seared brisket to the pot, nestling it into the liquid.

9. Cover and Cook: Cover the casserole tightly first with a piece of aluminum foil, and then with the pot’s lid. Transfer the covered pot to the preheated oven, ensuring it is in the lower third of the oven.

10. Braise Until Tender: Cook the brisket in the oven until a fork pierces it easily and comes out with no resistance. This typically takes 3 to 4 hours, depending on the thickness and cut of the brisket.

11. Make the Horseradish Sauce: While the brisket is braising or resting, prepare the horseradish sauce. In a small bowl, combine the finely grated fresh horseradish (or drained prepared horseradish), white wine vinegar, mayonnaise, snipped fresh chives, and lemon juice.

12. Season the Sauce: Stir the sauce ingredients together thoroughly to blend. Season generously with kosher salt and ground black pepper to taste. You should have about 1 cup of sauce. Keep this refrigerated until ready to serve.

13. Rest the Brisket: Once the brisket is tender, carefully transfer it from the casserole (or slow cooker) to a clean cutting surface. Cover it loosely with foil and let it rest for at least 15 minutes. This resting period is crucial for allowing the juices to redistribute throughout the meat, ensuring a moist and tender final product.

14. Prepare the Pan Sauce: Gently skim the surface of the liquid remaining in the casserole with a spoon to remove as much fat as possible. Alternatively, you can pour the liquid through a sieve into a gravy separator. Let it rest for 10-15 minutes, then carefully pour off most of the fat from the top. Placing the separator and liquid into the freezer for a short period will speed up the fat separation process. Remove and discard the bay leaves from the liquid.

15. Slice the Brisket: Thinly slice the rested brisket on an angle, making sure to cut against the grain. This technique is key to achieving maximum tenderness.

16. Serve: Arrange the thinly sliced brisket on a warmed serving platter or individual plates. Spoon a generous dollop of the prepared horseradish cream over the slices, or serve it on the side. Spoon on some of the prepared pan sauce as well. Serve warm and prepare for the accolades!

Expert Tips & Tricks

• The Butcher’s Edge: When selecting your brisket, don’t hesitate to ask your butcher for advice. They can often point you towards the best cut for braising, typically the second cut (point cut), which has more marbling and is ideal for slow, moist cooking.
• Flour Power: The seasoned flour coating isn’t just for show; it’s a crucial step. It helps to create a protective crust that seals in juices and contributes to the rich texture of the final dish.
• Patience with the Reduction: Don’t rush the liquid reduction step. This is where the wine’s flavor becomes intensely concentrated, forming the backbone of your braising liquid.
• Make-Ahead Magic: Brisket is a prime candidate for making ahead. In fact, it often tastes even better the next day as the flavors have more time to meld and deepen. Prepare the brisket a day in advance, let it cool completely in its braising liquid, then refrigerate. Reheat gently in its liquid over low heat or in a low oven. You can also prepare the horseradish sauce ahead of time.
• Skimming for Success: Thoroughly skimming the fat from the braising liquid is essential for a cleaner, more refined pan sauce. The freezer trick is a game-changer for this!

Serving & Storage Suggestions

This Red-Wine Braised Beef Brisket is a magnificent centerpiece for any meal. Serve it warm with the bright horseradish sauce and the rich pan sauce. It pairs beautifully with creamy mashed potatoes, roasted root vegetables, or a simple green salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The brisket will continue to soften and absorb more flavor as it sits. To reheat, gently warm the brisket slices in their original braising liquid over low heat on the stovetop or in a low oven (around 300°F) until heated through. Avoid microwaving if possible, as it can sometimes toughen the meat. The horseradish sauce should also be stored in an airtight container in the refrigerator for up to 1 week.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1059.5 kcal
Calories from Fat	664 kcal
Total Fat	73.9 g	113%
Saturated Fat	26.6 g	132%
Cholesterol	174.6 mg	58%
Sodium	897.5 mg	37%
Total Carbohydrate	43.3 g	14%
Dietary Fiber	6.9 g	27%
Sugars	6.6 g	26%
Protein	45 g	90%

(Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.)

Variations & Substitutions

• For a Lighter Pan Sauce: If you prefer a less rich sauce, you can reduce the amount of mayonnaise in the horseradish sauce or even omit it entirely for a sharper, more vinegary kick, depending on your preference.
• Slow Cooker Simplicity: As noted in the instructions, this recipe translates beautifully to a slow cooker. Simply follow the steps for preparing the aromatics and deglazing on the stovetop, then transfer everything to your slow cooker and let it work its magic on a low setting for 6-8 hours or high for 4-5 hours, or until fork-tender.
• Kosher Adaptation: To make this a kosher main course, ensure you use kosher brisket and kosher dry red wine.
• Passover Preparation: For those observing Passover, simply replace the all-purpose flour with matzoh meal when coating the brisket.

FAQs

Q: What kind of red wine is best for braising brisket?
A: A dry red wine with good tannins, such as Cabernet Sauvignon, Merlot, or a Côtes du Rhône, works best. Avoid sweet wines, as they can make the sauce overly cloying.

Q: Why is it important to slice the brisket against the grain?
A: Slicing against the grain shortens the muscle fibers, making the meat significantly more tender and easier to chew.

Q: Can I use a different cut of beef for this recipe?
A: While brisket is ideal for its marbling and connective tissue, a chuck roast could be a suitable substitute, though cooking times may vary slightly.

Q: My horseradish sauce tastes too strong. What can I do?
A: You can temper the intensity of the horseradish by adding a little more mayonnaise or a touch of honey or sugar.

Q: How do I know when the brisket is cooked through?
A: The brisket is ready when a fork can be easily inserted into the thickest part and comes out with minimal resistance. The meat should be very tender and almost fall apart.

Final Thoughts

This Red-Wine Braised Beef Brisket is a testament to the transformative power of slow cooking. It’s a dish that rewards patience with unparalleled depth of flavor and melt-in-your-mouth tenderness. Whether you’re preparing it for a special occasion or a comforting weeknight meal, the aroma alone is enough to bring joy to your kitchen. I encourage you to try this recipe, and I’m confident it will become a cherished part of your culinary repertoire. Don’t hesitate to share your experience and any delightful variations you discover. Enjoy every succulent bite!