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slow braised brisket with dates

Braised Brisket with Dates and Red Wine

Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
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Servings

10 Servings

Ingredients

  • Extra virgin olive oil
  • 1 12-14 pound whole brisket (whole brisket will yield a meltingly tender brisket)
  • 2 large Spanish onions sliced
  • 1 bottle dry red wine (Cabernet Sauvignon, Merlot, Pinot Noir)
  • 2 whole heads garlic sliced in half crosswise to expose the cloves
  • 2 cups chicken broth
  • ¼ cup tomato paste
  • 2 cups chopped pitted dates
  • Kosher salt
  • Freshly cracked black pepper

Instructions

  • Preheat oven to 320°F.
  • Pat dry brisket. (wet brisket will not caramelize, it will just steam!) Season brisket with salt and pepper. Heat a braising pan or large Dutch oven, lightly coated with evoo over medium high heat.(if you don’t have a pan large enough to accommodate the whole piece of meat, cut the meat in half and sear each piece separately-do not be afraid to cut it in half)
  • Sear the brisket on both sides (about 5-7 minutes per side), being sure to allow each side to caramelize and turn dark brown.  Remove brisket and set aside. 
  • Add onions to the pan and caramelize being sure to season with salt and pepper, until dark brown and very soft, about 10-15 minutes. 
  • Pour in the bottle of wine, then add 2 heads garlic, 2 cups chicken broth, and tomato paste. 
  • Nestle brisket back into the pan. Add dates, cover and place in oven. 
  • Braise brisket for 3 ½ - 4 hours or until a fork can be inserted easily without resistance.
  • Remove brisket and allow to cool before slicing across the grain.
  • Taste and adjust seasoning of the braising liquid, strain if desired, serve over brisket.