Drunken Braised Brisket
This Drunken Braised Brisket has become legendary among my family and friends. You don’t even need a knife. This brisket just falls apart. It is tender, juicy and packed with layers of flavor from caramelized onions, herbs and red wine. Lots of red wine!
The Addictive Horseradish Sauce takes the Brisket over the top. I prefer to make it with Gold’s Horseradish, either the Hot or regular prepared variety. I have tried other brands and feel that the taste just isn’t quite as good. I have also tried substituting “light” mayo, vegan mayo and olive oil based mayonnaise in the sauce, but it just doesn’t taste nearly as good. It is still good, don’t get me wrong, but it isn’t what I would call “addictive.” Just a heads up, in case you decide to make those adjustments;-)
I first made a version of this around 2005 following Sara Moulton’s recipe and fell in love with it. As the years passed and I made it over and over again, I made a few adjustments to speed up the process. Then I was diagnosed with celiac disease and needed to make it gluten free. As it turns out, it is still just as amazing as it was when I first started making it.
The Addictive Horseradish sauce also tastes amazing with Veggie Kugel. Another one of my favorite sides with Drunken Braised Brisket is Fastest, Easiest and Best Gluten Free Noodle Kugel.
Drunken Braised Brisket
Click Stars to Rate Recipe:Ingredients
For the Brisket
- 5 Lb brisket (2nd cut/fattier cut)
- ½ cup corn flour (sub fine ground gf matzo meal for Passover)
- ½ cup Gluten Free flour blend (sub fine ground gf matzo meal for passover) (I like Pillsbury and Bob's Red Mill 1 to 1 Baking Flour)
- salt & pepper (to taste)
- garlic powder (a sprinkle)
- 2 large sweet onions (sliced)
- ¼ cup garlic cloves (peeled and smashed)
- 1 bottle red wine
- ¼ cup tomato paste
- 3 large bay leaves
- 1 tsp dried thyme
- 1 quart chicken stock
- olive oil (drizzle for the pan)
Addictive Horseradish Sauce
- 1 6 oz bottle Gold's Horseradish, drained (Only ingredients should be horseradish, vinegar & salt)
- 1 Tbsp white vinegar
- 1 Tbsp fresh lemon juice
- 1 Tbsp fresh chives (chopped finely)
- 1 cup mayonnaise (full fat, not olive oil based)
- Salt and Pepper (to taste)
Instructions
For the Brisket
- On a large plate or baking sheet, mix the flours, salt, pepper and garlic powder. Coat the brisket on all sides with the flour mix.
- Over medium heat, drizzle a little olive oil in a large and deep oven-safe pan. Sear the brisket on all sides until nicely browned. Remove and set aside on a plate to rest.
- In the same pan (no need to clean it) cook your sliced onions until they are slightly browned. Add your garlic and cook for a few more minutes stirring to keep it from burning.
- Add your red wine, tomato paste, bay leaves and thyme. Stir to scrape up any bits that may have started sticking to the pan. Allow it to come to a boil and reduce slightly.
- Turn off the heat on your stove. Carefully place the brisket back in your pan. Pour chicken stock on top. Cover the pan and place in your oven. Bake for approximately 4 hours at 325 degrees or until a fork can easily pierce the meat and it comes apart easily.
- You can serve it immediately or put it in the fridge overnight and reheat it for about an hour at 250 degrees when read to eat. You can also skim the fat off of the pan juices, remove the bay leaves, strain it and put it in a pan on high heat. Bring it to a boil and let it reduce until it gets to your desired consistency. Serve with the reduced pan sauce and Addictive Horseradish Sauce.
Addictive Horseradish Sauce
- Put all ingredients in a bowl.
- Mix until well combine. Chill in fridge until ready to serve.
Hi Shay. The Drunken Braised Brisket sounds exciting. I am the meat eater of my household. This recipe looks great. What red wine would you suggest? A Cab, red blend or a Merlot. And is the whole bottle used? Haha ! No seriously. Thanks so much, Gary
Hi Gary! I usually use something inexpensive that I am still happy to drink. A red blend is usually my go-to, but a cab or (red) zinfandel will work well too! And yup! I use the whole bottle! You could steal a little for yourself;-) ha! It reduces quite a bit and adds a lot of flavor. You can go up to a 7 pound brisket with this recipe without needing to add extra wine. Looking forward to hearing what you think!
Could I put this in the crockpot?
Hi Teresa! Although I haven’t cooked it in a crockpot, I don’t see any reason why you couldn’t, as long as you have one that is large enough! I would be sure that the onion mixture is below the meat, so that the meat isn’t touching the bottom of the pot. Also- I just realized that I didn’t have the oven temp in the recipe! Yikes! I just fixed it, but incase you already printed it out- 325 degrees is what you should try to replicate with your crockpot for the same cooking time as in the recipe (approx 4 hours), otherwise adjust the time based on the temp options with your pot. Looking forward to hearing how it turns out!