Ingredients
- •1 beef brisket (5–6 lbs), trimmed
- •2.5 tsp kosher salt
- •1 tsp black pepper
- •2 tbsp olive oil
- •2 cups dry red wine (Cabernet or Merlot)
- •2 cups beef stock
- •1 large onion, quartered
- •4 cloves garlic, smashed
- •3 carrots, cut into 2-inch pieces
- •3 celery stalks, cut into 2-inch pieces
- •2 parsnips, cut into 2-inch pieces
- •6 sprigs fresh thyme
- •3 bay leaves
- •2 tbsp tomato paste
- •1 tbsp Worcestershire sauce
- •3 tbsp unsalted butter
- •2 tbsp all-purpose flour
- •2 lbs baby potatoes
- •2 cups pearl onions, peeled
- •Fresh parsley for garnish
- •Flaky sea salt for finishing
Instructions
Pat brisket completely dry with paper towels
Season generously with kosher salt and black pepper on all sides
Place brisket in large vacuum-seal bag or extra-large zip-top bag
Add red wine, beef stock, quartered onion, garlic, thyme, bay leaves, tomato paste, and Worcestershire
Remove air using vacuum sealer or water displacement method and seal carefully
Preheat sous vide water bath to 160°F (71°C)
Submerge sealed bag in water bath, ensuring brisket is fully submerged and liquid doesn't leak
Cook for 32 h for tender, Texas BBQ-style texture
About 1 h before brisket is done, prepare vegetables
Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat
Add baby potatoes and pearl onions, sauté until golden (8–10 min)
Add carrots, celery, and parsnips
Season with salt and pepper
Pour in 1 cup of water, cover, and simmer for 20 min until vegetables are tender
Remove from heat and keep warm
When brisket cook time is complete, remove from bag
Pour all bag liquid through a fine-mesh strainer into a saucepan
Discard solids (onion, garlic, herbs)
Pat brisket dry with paper towels
Preheat oven to 450°F (232°C)
Place brisket on a wire rack over a sheet tray
Roast for 10–12 min to develop a caramelized crust
Watch carefully to prevent burning
While brisket roasts, make red wine gravy
Bring strained braising liquid to a simmer over medium heat
In a small bowl, mix butter and flour to form a paste (beurre manié)
Whisk paste into simmering liquid
Cook, whisking constantly, until gravy thickens (5–7 min)
Season with salt and pepper to taste
Remove brisket from oven and let rest for 10 min
Transfer to cutting board
Slice against the grain into thick slices
Arrange brisket slices on large serving platter
Surround with roasted vegetables
Drizzle with red wine gravy
Garnish with fresh parsley and flaky sea salt
Serve immediately with extra gravy on the side
Notes
- •This is perfect for holidays - completely hands-off while it cooks
- •The sous vide ensures the brisket stays incredibly tender and juicy
- •Make ahead and reheat sealed at 140°F for 1 h before finishing
- •Pairs beautifully with mashed potatoes or creamy polenta