Wine and Tomato Braised Brisket with Spicy Red Onion Jam

By: Marge Perry & David Bonom


For the brisket:

2 cups of dry red wine such as Cabernet Sauvignon
1 (14.5-ounce) of can petite diced tomatoes
1/3 cup of tomato paste
1 tablespoon of olive oil
3 -3 1/2 pound of center cut brisket trimmed
1 teaspoon of salt
1/2 teaspoon of ground black pepper
3 carrots peeled and chopped
3 celery stalks sliced
5 garlic cloves minced
1 1/2 teaspoons of chopped fresh thyme   

For the Spicy Red Onion Jam:

1 tablespoon of olive oil
3 1/2 pounds of red onions thinly sliced
6 tablespoons of sugar
3 tablespoons of raspberry vinegar
1/2 teaspoon of salt
1/4 teaspoon of crushed red pepper flakes


  1. Preheat the oven to 325°F.
  2. For the brisket, combine the wine, tomatoes and tomato paste in a bowl.
  3. Heat the oil in a large heavy bottomed pot over medium-high. Season the brisket with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper; add to the casserole and cook until browned, 4-5 minutes per side. Transfer the brisket to a plate and reserve. Return the casserole to the heat and stir in the celery, carrots, garlic and thyme; cook, stirring occasionally, until starting to soften, 2 minutes. Pour in the wine mixture, bring to a boil and cook 2 minutes. Return the brisket to the casserole, cover and place in the center of the oven. Cook 1 1/2 hours, turn the brisket over and cook an additional 1 1/2 hours until tender. Remove the casserole from the oven and let the brisket sit 20-30 minutes before slicing against the grain.
  4. Meanwhile, for the onion jam, heat the oil in a large skillet over medium. Add the onions, sugar, vinegar, salt and red pepper flakes; cook, stirring occasionally, until the onions are very tender, 35-40 minutes.
  5. To serve, spoon some of the pan juices and vegetables over the sliced brisket and top with the onion jam.