Braised brisket with red wine reduction

Braised brisket with red wine reduction recipe videos

Braised brisket with red wine reduction is a rich, slow-cooked dish where beef brisket is simmered in red wine and aromatics until tender. It typically features ingredients like onions, carrots, celery, garlic, herbs (such as thyme and bay leaf), and a robust red wine like Cabernet Sauvignon or Merlot. This dish is a classic of French and Italian-inspired cuisine, often associated with hearty European comfort food.

🍽️ Nutrition at a glance

This dish is high in protein and fat, with minimal carbohydrates unless served with starchy sides. It provides key nutrients like iron, zinc, and B vitamins from the beef, along with antioxidants from the red wine. A typical serving (about 200-250g of meat with sauce) ranges from 400 to 600 calories, depending on the cut of brisket and cooking method.

Nutrition breakdown

Calories	450 kcal
Protein	35 g
Carbs	10 g
Fat	28 g
Fiber	2 g
Sugar	3 g
Sodium	680 mg
Iron	4.5 mg
Zinc	8.0 mg
Potassium	420 mg
Phosphorus	280 mg
Niacin (B3)	8.5 mg
Vitamin B12	2.8 mcg
Selenium	32 mcg
Vitamin B6	0.6 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, this dish showcases the technique of braising, which transforms tough cuts of meat into tender meals through slow cooking in liquid—a method prized in many cuisines for its ability to develop deep flavors. Nutritionally, the red wine reduction not only adds complexity but also contributes polyphenols, which are compounds linked to potential heart health benefits when consumed in moderation.