Wine and Tomato Braised Brisket with Spicy Red Onion Jam

Wine and Tomato Braised Brisket with Spicy Red Onion Jam

Wine and Tomato Braised Brisket with Spicy Red Onion Jam

The brisket can be made well in advance and frozen -- or make it the day you serve it to perfume the house with a heady savory aroma



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.