This brisket stew is the best ever! It is rich in flavor partly because of tomato paste and red wine, but the brisket has the right amount of marbling that adds to the richness and flavor.
Stews are perfect this time of the year. I actually saw this being prepared on the Today Show and I had to make it. Let’s face it, we Texans love our brisket,
let’s talk brisket.
When I saw this recipe being prepared the chef was using the point. There’s two parts to the brisket, the point and the flat. The point is the most fatty part and the flat has less fat and is thin. I had a flat in my freezer that was very well marbled that I wanted to use and it turned out perfect. Not too much fat but enough to add great flavor.
what’s in this delicious stew?
Other than obvious ingredients, brisket, hearty vegetables, a thickening, seasonings, this dish has:
- tomato paste
- sherry vinegar
- red wine
- French onion soup mix
- fresh thyme
- pearl onions
- mushrooms
It’s like a bourguignon with a few extra ingredients and we’re using brisket!
and, what to serve alongside?
I served cornbread muffins alongside using my buttermilk cornbread recipe. Here’s the link if you’d like to check it out. Southern Cornbread.
This would be delicious served over polenta or mashed potatoes!
how did i cook this brisket stew?
Because I wanted to develop deep rich flavors I chose to cook this in a Dutch oven. I also used a cast iron Dutch oven that is well seasoned. There are so many great Dutch ovens from the La Cruset to a old cast iron one like mine that was my grandmothers, If you want to purchase one and don’t want to invest in the several hundred dollar type, a Lodge cast iron is a good choice to start and not too expensive, Don’t get me wrong, I love the La Cruset, but it’s pricy. Here’s one at a good price: https://amzn.to/3ANX8NF
the recipe……
This brisket stew is really delicious. Let me know what you think?
Top off this meal with a delicious southern dessert! magnolia bakery banana pudding
Brisket Stew
Ingredients
- l 1/2 lb brisket point , cut into one inch cubes
- 6 tbsp all purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup vegetable oil
- 4 cloves garlic, smashed
- 4.5 oz can tomato paste
- 2 tbsps sherry vinegar
- 1 1/2 cups red wine
- 4 cups beef broth
- 2 cups vegetable broth
- 1 packet french onion soup mix
- 3 bay leaves
- 6 sprigs fresh thyme
- 1 14 oz bag frozen pearl onion
- 2 cups diced carrots
- 2 cups diced celery
- 8 oz button mushrooms (optional)
- 1 lb baby red potatoes, cut in half
Instructions
- In a large mixing bowl, toss the beef brisket cubes with flour, salt and ground black pepper.Warm a large Dutch oven with the vegetable oil over medium-high heat until you start to see ripples in the oil. Gently place the floured brisket cubes in the pot, making sure not to overcrowd the Dutch oven to ensure browning, and sear until golden-brown on all sides. Remove the browned brisket from the pot and reserve on a plate. Keep all the remaining fat in the pot to continue cooking with.Reduce the heat to medium-low, then add the smashed garlic cloves and cook until aromatic and lightly golden, then add the tomato paste and cook for 1 minute using a wooden spoon to stir into the oil in the pot and gently "fry" the tomato paste to develop its sweetness. Pour in the sherry vinegar and red wine to deglaze the bottom of the pot, using the wooden spoon to scape up all the brown bits, and continue to cook the wine until it is reduced by half.Once the wine has reduced, return the browned brisket cubes to the Dutch oven and cover the meat with the beef and vegetable broths. Stir in the French onion soup packet and bring the pot to a simmer. Once the pot comes to a simmer, add in the bay leaf and thyme, cover with the lid and reduce the heat to low.Cook the stew for 1½ hours, stirring occasionally. After cooking for 1½ hours, add in all the remaining vegetables and potatoes, cover and continue to cook for an additional 30 to 45 minutes or until all the vegetables and meat are tender.Ladle the stew into bowls and serve with crusty bread or ladle over mashed potatoes and enjoy.