A tender, savory organic red wine brisket recipe made with Frey Vineyards biodynamic red wine and slow cooked to perfection. Be sure to use organic vegetables and grass-fed brisket!
Organic Red Wine Brisket
1 bottle (750 ml) Frey Vineyards Zinfandel
½ cup kosher salt
4 lbs brisket
½ cup olive oil
1 lb of root vegetables, cut into bite-sized pieces (mix of potatoes, parsnips, carrots, beets)
1 onion, chopped
1 leek, chopped
4 stalks of celery, chopped
2 garlic cloves (optional)
2 teaspoons freshly ground black pepper
In either a large pot, slow cooker, or crockpot, combine ½ the bottle of Frey Vineyards Zinfandel with the kosher salt, stirring until the salt completely dissolves. Place the brisket in this red wine brine, and fill with water until the brisket is fully submerged. Marinate for 24 hours in the refrigerator.
After marinating, preheat the oven to 350 degrees.
Drain the brine, and, in the pot with the brisket, add the remaining ½ bottle of Frey Vineyards Zinfandel, root vegetables, onion, leeks, celery, garlic (if using), and black pepper (no extra salt needed). Add enough water to cover all ingredients, and then place in oven for 3 hours, or until brisket is extremely tender. Enjoy!
Recipe by Helge Hellberg
Originally posted 2018-09-13 11:00:08.