With the holidays around the corner, Foreign Affair is beginning to think about those special evenings with family and friends that bring out the true spirit of the season. There is nothing like sharing wine and a meal with your nearest and dearest, and one of our favourite classic pairings is the 2018 Conspiracy with a traditionally braised beef brisket.
The ripe red fruit flavours of the 2018 Conspiracy bring out the beautiful earthy characteristics of the thyme and sage in this delicious brisket recipe, while the smooth tannins and bright acidity balance the richness of the dish allowing for both wine and food to sing with every mouthful.
By adding 2018 Conspiracy into this dish, it is the ultimate wine and food marriage in the oven as well as on the table!
Holiday Brisket Recipe
Preparation Time: About 1 hour
Total Time: About 9 hours
This will serve approximately 12 people.
One 10-pound whole beef brisket
2 tablespoons Dried thyme
2 tablespoons Smoked paprika
2 tablespoons Dried sage
1 teaspoon of Rosemary
1 tablespoon Freshly ground pepper
1 tablespoon Pink Himalayan salt
1/4 cup Olive oil
8 medium onions (3 pounds) sliced
1 cup of Beef broth
1 cup of 2018 Conspiracy
1 cup Red wine vinegar
2/3 cup Tomato sauce
1/3 cup Tomato paste
10 Garlic cloves, smashed
1 teaspoon Whole black peppercorns
1 Bay leaf
3 Fennel bulbs
- Whisk together the thyme, paprika, sage, rosemary, ground pepper and Himalayan salt in a bowl. Rub the mixture on the brisket. For maximum flavour infusion, let it sit for one hour at room temperature.
- Preheat the oven to 300°. In a large element safe roasting pan set over 2 burners and heat the olive oil. Add the brisket to the pan, and cook on medium high heat, turning until browned on all side. This should take about 8 minutes. Transfer brisket to a pan or cutting board.
- Add the onions and Himalayan pink salt to the roasting pan. Cook over medium heat, until the onions are softened and well browned. Remember to stir occasionally. Add the beef broth, 2018 Conspiracy, vinegar, tomato sauce, tomato puree, garlic, whole peppercorns, and bay leaf and bring this to a simmer. Cut the fennel bulbs to equal sized wedges. Add the brisket back into the roasting pan and add the fennel in the liquid around the brisket.
- Add a tented layer on foil onto the pan and bake for 6 hours and 30 minutes, until very tender.
- Once cooked, move the brisket onto a carving board and tent with foil. Let this rest for about 20 minutes.
- Finally, skim the fat off the liquid and remove the bay leaf. Begin to carve the brisket and transfer it to the serving platter of your choice. For continued flavour, serve with the pan juices and vegetables.