Brisket with Honey Spiced Wine

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I have to admit that my confidence level is not where it should be when it comes to cooking meat. I have cooked poultry most of my life though. Aside from the lack of experience, the task seems daunting. Getting the meat at the right cooking temperature can be challenging at times. I almost never get it to the level of my expectation. While most meats dry out when reheated, I found out it wasn’t the case with brisket. In fact, the meat is more tender as you reheat it. There is nothing I dislike more than dried up meat. While this brisket recipe doesn’t require marination, it should be cooked covered most of the time. While some recipes allow you to cook brisket in a Durch oven or large pan, I normally use the oven. Either way, it requires 2 1/2-3 hours of cooking time. It needs a nice sear to start off with. Brisket is plentiful and leftovers can be used to make sandwiches,salads,or stews. This brisket serves nicely with mashed potatoes,cabbages, and even with a squash souffle (next recipe).

For this recipe, you will need:

  1.  1 (2lbs) pound of whole brisket
  2. 4 large onions chopped
  3. 4 cloves of garlic minced
  4. 1 1/2 cup of dry red wine
  5. 1 cup of honey
  6. 1 1/2 cup of water
  7. 1 tablespoon of paprika
  8. 1 teaspoon of salt
  9. 1 teaspoon of pepper




Preheat oven to 325 degrees F. Heat about 2 tablespoons of olive oil in a large pot over medium high flame.  Rinse and pat brisket dry. Rub brisket with salt,pepper,and paprika. Place brisket in the pot and sear for about 4 minutes on each side. Remove brisket from pot and transfer to roasting pan. Using the same pot, add onions and saute till translucent. Add the garlic and saute for another 2-3 minutes. Transfer onions to roasting pan. In a medium bowl, mix wine,honey, and water. Pour over brisket. Cover pan with aluminum foil tightly so that the foil does not touch the meat.  Bake for 2 1/2 – 3 hours or until a digital instant-read thermometer inserted into the center of the brisket reads 190° for well done. Let it cool for 20 minutes. Slice against the grain and serve.


Yields 8 servings





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