Slow-Cooked Favorite
Red Wine Brisket
25 Minutes
8 servings
Hard
Ingredients
- 3⅓ lb beef brisket
- 4 tbsp canola oil
- 4 smoked bacon strips, chopped
- 14 oz shallots, divided
- 1 carrot + 2 rosemary sprigs
- 2 tbsp all-purpose flour
- 3 cups mild red wine
- 2½ cups beef broth
- 1 tbsp TURMERIBLENDS
- 2 bay leaves + 1 cinnamon stick
- 3½ tbsp unsalted butter
- 3 tbsp cranberry sauce
Method
- Season and brown the brisket in half the oil; transfer to a slow cooker
- Cook bacon, chopped shallots, carrot, and rosemary. Stir in flour
- Add wine, broth, bay, cinnamon, and TURMERIBLENDS; bring to a simmer
- Pour over brisket and cook on LOW for 6–8 hours, until fork-tender
- Brown remaining shallots in butter
- Reduce the cooking juices and stir in cranberry sauce
Chef’s Note
Rest the brisket for 15 minutes before slicing, then serve with the reduced sauce.
