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Red Wine Braised Brisket


A classic at every Passover dinner table, try our chef's side dish suggestion like Fingerling potatoes with horseradish. Looking for something different try the Texas Brisket Sliders instead. 


(Serves 4-6)

 3 lbs Beef brisket, cleaned and trimmed
80 g Potato starch
2 tbsp Pusateri’s Deluxe Herb Spice
5 cloves Garlic
1 ½ L Beef stock
500 mL Red wine
2 oz Olive oil
1 pc Onions, rough chop
2 pcs Carrot, rough chop
2 stalk Celery, rough chop
3 tbsp Tomato paste
Salt and pepper to taste



Season brisket with salt, pepper and herbs then lightly dredge in our. In a pan with oil, sear until dark golden, and set aside. Once golden, transfer to a baking sheet.

In the same pan, add a touch of oil. Add onion, carrots, celery and garlic and fry until golden. Add tomato paste and fry for 1 minute.

Deglaze with red wine. Add stock and bring to boil.

Transfer brisket back to the pan and add herbs. The liquid should just cover halfway up the top of the brisket.

Cover with lid and bake at 300F for approximately 2 to 2 ½ hours or until meat is very tender.

When nished, carefully lift brisket out of roasting pan and strain jus in a pot using a strainer. Transfer pot to stove burners and reduce jus until it coats the back of a spoon.

Slice brisket across the grain in 1 cm slices and serve with red wine gravy.


About Tony Cammalleri