Local Wine Co's Blog

Brisket and Cocktails or Wine? by cdbakunas
October 6, 2010, 5:40 pm
Filed under: Food and Drink | Tags: , ,

I’m preparing for the cold weather in Chicago, which is sure soon to arrive, by experimenting with different brisket recipes with wine and cocktail pairings.

Last week was a decent try. I can’t say it was awesome, although the wine we had was truly amazing. But first the how and the recipe of cooking 4lbs of brisket.

Seared this beautiful hunk of meat in olive oil for about 4 minutes on each side. Then transferred the brisket to a deep lipped cooking dish that was to go into a preheated 350 degree oven. I took the lovely rendered fat, olive oil and little pieces of meat and added a bottle of red wine and reduced to half.
While the wine was reducing I rubbed the brisket with a dijon mustard, brown sugar, tomato paste, salt & pepper rub, diced carrots, onions and celery and cracked a bunch of garlic cloves. I put the so called mirepoix and garlic in the deep lipped pot, added chicken stock and the reduced wine just covering the brisket and vegetables and added a few extra whole black pepper kernels, covered and threw it all into the oven. I hung out for 4 hours turning the brisket every 30 minutes reducing the heat to 265 and then took the beast out of the oven and let it cool to room temp. Strained the veggies out of the remaining cooking stock and put the stock and brisket into the fridge. After the stock cooled and gelled the fats to the top I skimmed the excess and pureed the remaining veggies and a cup of the stock to make a psuedo gravy.

We ate the brisket and enjoyed a bottle of Cote Bonneville Carriage House 2004 Red wine, which was righteously delicious. The Carriage House had everything we wanted and needed in order to stand up to braised meats.  Excellent tannins, ripe and delicious black fruit and chalky terroir that is so typical of the Dubrul Vineyard, and tantalizing intrinsic natural acid that kept the fat of the brisket at bay.

The brisket on the other hand was decent, or rather just ok. The recipe that called for a veggie gravy, sans gras (fat) was a bad idea and I knew it when I was removing at that great rendered fat after cooling off the stock.

So what did I learn? I need to make another brisket, using a new recipe and this time make some gin and whiskey cocktails to go with dinner. I’ll let you know how it turns out. After four or five recipes I hope to have the ultimate braised brisket recipe and wine and cocktails to boot.


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