Onion and Red Wine Brisket: Flavorful and Make-Ahead

This Queen of Quick Brisket Recipe is easy to make and freezes beautifully, making meal prep a breeze! This is one of my go-tos when preparing for Passover with lots of guests.

Brisket is a rich, tender cut of beef that’s perfect for a comforting meal, and this Onion and Red Wine Brisket recipe brings bold flavors to the table with the natural sweetness of caramelized onions and the depth of red wine. Whether you’re cooking it for a family dinner or preparing it in advance to enjoy later, this dish is sure to please everyone.

Why You’ll Love This Queen of Quick Brisket

• Make-Ahead Convenience: This brisket is perfect for meal prep! You can make it ahead, freeze it, and enjoy a delicious meal with minimal effort later on.
• Tender and Flavorful: The slow-cooked brisket absorbs all the rich flavors of the red wine and caramelized onions, resulting in a melt-in-your-mouth, savory dish.
• Versatile: Whether you’re serving it for a family dinner, holiday gathering, or as a weeknight treat, this dish works for any occasion.
• Great for Freezing: Leftovers freeze beautifully, making it easy to stock up on tasty, ready-to-reheat meals.
• Nutrient-Rich: Packed with protein, healthy fats, and essential vitamins and minerals, this dish is both satisfying and nourishing.
• Two Approaches to Nutrition: Offering both TCM and Western nutritional perspectives, this recipe is perfect for balancing body and taste, regardless of your dietary preferences.
• Low Maintenance: With simple ingredients and a hands-off cooking method, this recipe doesn’t require constant attention, making it an ideal choice for busy cooks.

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Benefits of Brisket

This Onion and Red Wine Brisket is not only packed with flavor but also offers a variety of nutritional benefits. This dish is excellent for individuals experiencing coldness or fatigue, as the warming qualities of the brisket, onions, and wine help to nourish and activate the body’s internal energy. You can learn more about Traditional Chinese Medicine Nutrition here.

This Onion and Red Wine Brisket is the perfect dish for those looking for a hearty, nutritious meal that’s easy to make in advance. With its rich flavors and numerous health benefits, it’s a great addition to any dinner table.

Whether you’re following TCM principles or focusing on Western nutrition, this recipe offers a delightful balance of both, helping to nourish your body while satisfying your taste buds. Try making it ahead of time, and enjoy a flavorful, comforting meal any day of the week!

Onion and Red Wine Brisket

A flavorful and nutritious Onion and Red Wine Brisket recipe that’s perfect for making ahead and freezing. Enjoy the benefits of both TCM and Western nutrition in this easy, tender, and hearty dish!

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Ingredients

  

• 3 Tbsp avocado oil
• 2 onions sliced thin
• 2 1/2 cups red wine
• 2 tablespoons balsamic vinegar
• 2 teaspoons kosher salt
• Fresh ground pepper
• 2 1/2- pound brisket

Instructions

 

• In a medium skillet, heat the avocado oil over low-medium heat until hot. Add the onions and caramelize until light brown, about 20 minutes. Add the wine and vinegar to the pan. Bring to a light boil and then lower heat to simmer for 20 minutes.
• Place the brisket in a pan with enough depth for red wine sauce. Sprinkle meat on both sides with some salt and pepper. Pour the liquid over the brisket, cover with foil and marinate overnight in the refrigerator.
• Preheat oven to 275 degrees Fahrenheit. Cook, covered, for two hours. Remove from oven and let the brisket cool. Slice against the grain, and then place back in the sauce.
• Let the meat sit in the sauce for a few hours or overnight.
• It freezes well if making ahead of time.
• On day of serving, put defrosted brisket in preheated 275-degree oven and cook for 1 1/2 hours. If putting frozen brisket straight into oven, cook for 3 hours. It’ll be moist and easy to cut.

Notes

Great to make ahead and freeze Serves 6 Credit: The recipe was modified from the original recipe by Molly Hagler

Queen of Quick^TMQueen of Quick Cooking^TM

Sources: TCM World, Acupuncture Today, eatright.org, Harvard Nutrition

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