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Food & Drink
Braised Brisket & Stags Leap Cabernet: A Bold, Slow-Cooked Pairing with Napa Soul
Few pairings embody rustic luxury quite like braised brisket and a finely crafted Cabernet Sauvignon from Napa Valley’s Stags Leap District. Slow-cooked until fork-tender with a smoky, charred crust, this dish delivers deep, soulful flavors that beg for a wine with power, elegance, and just the right amount of grit. Our Stags Leap Cabernet delivers exactly that—layers of bold black fruit, crushed herbs, and firm structure that effortlessly stand up to the meat’s richness. Together, they create a dining experience that’s both comforting and refined, perfect for cool nights, special occasions, or whenever only the best will do.
Yield: Servings: 4-5 |
Prep: 30 minutes |
Cook: 4 hours |
Total Time: 4 hours 30 minutes
Ingredients
- 1 4-lb beef brisket
- 1½ tablespoons salt
- 1½ teaspoons black pepper, plus more for garnish
- 2 tablespoons avocado oil
- 4 garlic cloves, minced
- 5 garlic cloves, whole
- 2 tablespoons whole grain mustard
- 2 tablespoons tomato paste
- 1½ beef stock
- 2 tablespoons apple cider vinegar
- 1 28-oz can crushed tomatoes
- 2 teaspoons fresh oregano, plus 2 sprigs
- 2½ teaspoons fresh thyme, plus 2 sprigs
- 2 teaspoons fresh rosemary, plus 2 sprigs
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 2 tablespoons brown sugar
- 1 medium yellow onion, cut into wedges
- 1 pound carrots,cut into 2 in pieces
- 1 pound small mixed potatoes, cut in half
Preparation
- Preheat the oven to 350 degrees Fahrenheit.
- Pat the brisket dry and season both sides with salt and pepper.
- Heat oil in a large, oven safe pot or dutch oven over medium-high heat and add the brisket. Allow the brisket to brown on both sides, searing about 6 minutes on each side. Pull from the pot and set aside.
- Turn the heat down to medium-low. Add minced garlic, whole grain mustard, and tomato paste, sauteeing for 1-2 minutes until fragrant. Add beef broth, apple cider vinegar, and crushed tomatoes. Bring to a simmer and place the brisket back in the pot.
- Top the brisket with oregano, 2 teaspoons of thyme, rosemary, garlic powder, paprika, and brown sugar. Add the onions into the pot alongside the brisket, place the lid, and set in the oven to cook for 2 hours.
- After 2 hours, add carrots, potatoes, whole garlic cloves, oregano sprigs, thyme sprigs, and rosemary sprigs. Cover and cook for another 2-3 hours, or until the internal temperature of the brisket has reached 200 degrees Fahrenheit.
- Transfer the brisket onto a serving dish and allow it to rest for a few minutes. Surround the brisket with the vegetables, top with flakey salt and ½ teaspoon fresh thyme. Slice against the grain and serve.
