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Red Wine Braised Brisket

Living in Northern California has some huge perks. We are a very short drive to some of the best wine in the world, we have an incredible farming region, and we also have a little known community of outstanding ranches producing some incredible beef. AgLocal is a start up in San Francisco that is bringing these farms to your door step. Set up much like a CSA box, AgLocal will send you choice meat from local farms all around Northern California. Its a carnivore’s dream. A box of meat delivered to your door step! I have been lucky enough to do some work with the AgLocal team in creating recipes and a small event where I was able to meet the ranchers and producers of this high quality protein. Its really great to be able to shake the hand of the man that provides you with this incredible product, very Ron Swanson esk…

Moving along to the recipe at hand, I have done a series of 3 recipes with different cuts from AgLocal. This particular one was a beef brisket from SunFed Ranch. The idea was to make a simple family style meal, without a lot of process. This is a great Sunday night dinner. Warms the belly with savory comfort food that everyone will love. Check out the recipe and give a few clicks on AgLocal as well!


Pre heat oven to 350*

In a large dutch oven or oven safe pot, heat olive oil over medium high heat. Place in brisket, fat side down and brown on both sides, about 3-5 minutes per side. Remove from the pan. Place in onions and carrots and sauté picking up brown bits from the bottom of the pan. Add in red wine and deglaze. Add in rest of the items along with the brisket. Cover and place into the oven. Cook at 350 for 4 hours or until brisket is tender.

Remove brisket from braising liquid, and set aside for service. Take cooking liquid and place in a blender or use an immersion blender to blend until smooth. Serve brisket with braising gravy and mashed potatoes.