Beef Brisket with Merlot and Prunes

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 29 يناير 2026

يتوافق مع الإرشادات التحريريةتأسست. 3 دقيقة وقت القراءة

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This slow-cooked beef brisket with Merlot and prunes is a sophisticated take on a classic comforting roast. By braising the beef in a rich red wine reduction with sweet prunes and fire-roasted tomatoes, the meat develops an incredible depth of flavour while becoming exceptionally tender. The addition of balsamic vinegar provides a subtle tang that balances the natural sweetness of the carrots and onions, creating a luxurious, glossy sauce that is naturally dairy-free.

Ideal for a Sunday lunch or a festive gathering, this dish is particularly convenient as it can be prepared up to two days in advance. In fact, the flavours often improve after a rest in the fridge, making it a stress-free option for entertaining. Serve the sliced brisket with a portion of creamy mashed potatoes or seasonal greens to soak up the delicious fruit-infused gravy.

Ingredients for Beef Brisket with Merlot and Prunes

1 4-to 2.0kg flat-cut (also called first-cut) beef brisket, trimmed of most fat
2 ملعقة كبيرة زيت زيتون
1 14 1/60g can diced tomatoes in juice (preferably fire-roasted)
240ml Merlot or other dry red wine
900g onions, sliced
4 medium carrots, peeled, thinly sliced
16 garlic cloves, peeled
350ml pitted large prunes (about 230g )
1 tablespoon finely chopped fresh thyme
120ml plus 1 tablespoon prune juice
45ml plus 1 teaspoon balsamic vinegar
2 ملعقة كبيرة بقدونس إيطالي طازج مفروم

How to make Beef Brisket with Merlot and Prunes

Position rack in bottom third of oven and preheat to 163°C. Pat brisket dry; sprinkle all over with salt and pepper. Heat oil in heavy extra-large skillet over high heat. Add brisket and cook until deep brown, about 7 minutes per side. Transfer brisket, fat side up, to large roasting pan. Add tomatoes with juice and wine to skillet. Remove from heat, scrape up any browned bits, and pour mixture over brisket. Distribute onions, carrots, and garlic around brisket. Add prunes and thyme; drizzle with 120ml prune juice and 3 tablespoons vinegar. Sprinkle lightly with salt and pepper. Place pan over 2 burners and bring to boil. Cover pan with heavy-duty foil; place in oven.

Braise brisket until tender, about 3 hours 15 minutes. Uncover and cool 1 hour at room temperature. DO AHEAD: Can be made 2 days ahead. Cover with foil and chill. Bring just to simmer over 2 burners before continuing.

Remove brisket from roasting pan, scraping off juices. Place on work surface;cut across grain into 1/4-inch-thick slices.Spoon off fat from top of pan juices. Place 240ml vegetables (no prunes) and 240ml braising liquid from pan into processor and puree. Return puree to pan. Add remaining 1 tablespoon prune juice and 1 teaspoon vinegar to pan. Heat sauce; season with salt and pepper.

Overlap brisket slices in 13x9x2- inch glass baking dish. Pour sauce over brisket, separating slices to allow some sauce to flow between. DO AHEAD:Can be made 1 day ahead. Cover; chill.

Rewarm brisket, covered, in 177°C oven for 30 minutes. Sprinkle brisket with parsley; serve.

Use a slender metal pin, like a turkey lacer, to check whether the brisket is tender. Insert the pin into the thickest part; if it meets no resistance, the brisket is done.

You used Merlot to cook the brisket, so why not pour a Merlot as well? Try the Yarden 2002 Merlot ($22), produced at a winery in Israel's Golan Heights. The kosher wine has ripe plum flavours and a spicy finish.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.