Brisket braised in red wine and chocolate. Flavor wise – Nana Lara's is the winner in our family. The rub makes a huge difference which encrusts the brisket and gives it a slightly more tender edge. The soy/pineapple combo brings a yummy flavor.
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Robustly Tannic Chianti Image source: mshanken.com. If you are seasoning your brisket with tangy, sweet and spicy condiments, pair your dish with a full-bodied Chianti or. Brisket can be cooked in a number of ways, from smoking the meat to slow-cooking it until it's super tender. You can have Brisket braised in red wine and chocolate using 12 ingredients or deficient. Here is how you achieve that.
Ingredients of Brisket braised in red wine and chocolate
- You need 3 slices of bacon.
- You need 600 g of beef brisket.
- You need 1 of large white onion, chopped.
- Provide 3 cloves of garlic, finely chopped.
- Prepare 1 of carrot, unpeeled and cut into 1/2 cm slices.
- Provide 2 of celery sticks, chopped.
- You need 1 bottle (750 ml) of dry red wine.
- Provide 3 cups of beef stock.
- Provide 1 of bay leaf.
- Provide 2 of star anise.
- You need 1 tbsp of fresh rosemary, finely chopped.
- Prepare 50 g of 70% dark chocolate.
Brisket is also delicious in hearty stews, spicy tacos and barbecue sandwiches. Both very sweet and very sour, this red wine braised beef brisket recipe is made with raisins, apples, red wine vinegar and red wine. Try this brisket recipe for the holidays, or any family meal. Add the wine, brandy, pearl onions and cheesecloth bundle and bring to a boil.
These recipes cook in some 20 minutes from start up to finish, and 5 actions. Get ready to comply these recipes to get you thru a busy back-to-school tide!. Here guides how you mix it.
Brisket braised in red wine and chocolate guide
- Put a medium pot on medium-high heat. Add the bacon and fry until crisp. Remove the bacon, but leave the bacon fat..
- Season the brisket well with salt and pepper, then brown it in the bacon fat for a few minutes on every side, until it's evenly browned..
- Sprinkle the onion, garlic, carrot and celery around the brisket and let cook a few minutes. Use a wooden spoon to scrape the bottom of the pot, including beneath the beef and veg..
- Pour in the wine and beef stock. Add the bay leaf, star anise, a pinch of salt and several grinds of black pepper. Bring to a simmer, then cover and turn the heat down to low. Let simmer 3 hours or until the meat is fall apart tender..
- Remove the meat from the pot. Fish out the bay leaf and star anise and turn the heat up to medium-high. Add the rosemary and chocolate. Let the sauce simmer until reduced by about half. Using two forks, pull the brisket apart into chunks, then add it back to the sauce. Add additional salt and pepper as needed. Crumble the bacon and sprinkle it into the stew when serving..
Nestle the brisket in the liquid and return to a boil. Season ribs with salt and pepper; rub with cocoa powder and chili powder. Stir in wine, prunes, and brown sugar. Return brisket to pot, fat side down, and cover with onions and garlic. Generously season brisket with salt and pepper.
