If there’s one thing I’ve learned in all my years of cooking, it’s that you don’t need a list of fifty ingredients to make a masterpiece! This 3-ingredient brisket is the perfect example of my ‘Fast, Fresh, Family’ philosophy. By using a spicy, flavorful Arrabbiata pasta sauce and a good splash of red wine, we’re cutting out all the chopping and measuring while still getting that deep, slow-cooked flavor we all crave.
The Arrabbiata adds a subtle heat that cuts right through the richness of the meat, and the wine makes the sauce feel elegant enough for a holiday table. It’s simple, it’s foolproof, and it’s going to be the most tender brisket you’ve ever served. Just remember the golden rule: sear it well, then let the oven do the rest of the work!
3 Ingredient Slow Braised Brisket
Servings
Ingredients
- Extra virgin olive oil
- Kosher salt
- Freshly cracked black pepper
- 5- pound whole brisket or 2nd cut brisket
- 28 ounces arrabbiata pasta sauce
- 2 cups dry red wine Cabernet Sauvignon, Pinot Noir or Merlot
Instructions
- Preheat oven to 300°F.
- Heat a large roasting pan, generously coated with evoo, over high heat. Season brisket with salt and pepper. Sear brisket until dark brown and crusty. Turn over and sear the other side.
- Pour sauce over brisket and add wine.
- Cover pan tightly with foil and braise for 3½ to 4 hours or until a fork can be inserted and removed with no resistance.
- Cool brisket before slicing.
- Strain fat off of braising liquid. Slice brisket and spoon braising liquid over brisket. Drizzle braising liquid over brisket slices and serve.
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