Red Wine Brisket. Place onions, celery, garlic, thyme, bay leaves, tomatoes, tomato paste, and wine in pot and stir to combine; season with salt and pepper. Place brisket on top, fat side up. Strain the marinade, discarding the solids.
Season both sides of brisket generously with salt and pepper. In an oven-proof dutch oven, heat two tablespoons of the oil. Remove from dutch oven and rest on a plate. You can cook Red Wine Brisket using 0 ingredients and 0 steps. Here is how you achieve that.
Ingredients of Red Wine Brisket
Wipe the dutch oven clean and heat remaining oil. Make the spice rub by mixing smoked paprika, salt, black pepper, oregano and red paper flakes in a small bowl. Season the brisket liberally with salt and pepper on both sides. Remove the brisket from the pan and turn off the heat.
Red Wine Brisket step by step
Bring to a boil, cover, then place pot in oven. Zin is arguably the most widely popular wine pairing for brisket. The dark fruity richness, soft tannin characteristics, and incredibly balanced taste shine with California barbecue. For fiery Texas brisket, choose a lush and bold, oak-aged full-bodied Zin. Brown the Brisket on both sides.