Zinfandel Braised Brisket Tacos

harvest-party-21 harvest-party-22

Hi everybody! It’s Molly from my name is yeh here with a recipe that I recently served at an end of harvest party for my fiancé, his dad, and farmers that help out on their farm. This year we had an absolutely wonderful harvest, so in order to celebrate, I figured we needed something extra fun, festive, and delicious. It was a bit nerve-wracking planning a meal for a bunch of burly men, many of whom hunt and know good meat when they taste it, so I stuck with a cut that I’m comfortable with, brisket, and jazzed it up with some Kendall-Jackson Vintner’s Reserve Zinfandel and all of my favorite taco fixings. We hosted the meal right on our farm, and chowed down while we recounted tales from this year’s harvest. It was a lovely way to end the season and welcome what is about to be a snowy winter up around these parts!

Zinfandel Braised Brisket Tacos Recipe #Wine

Zinfandel Braised Brisket Tacos
Serves: 6-8
  • 3 tb canola or vegetable oil
  • 1 3-4 pound brisket
  • Salt and pepper, to taste
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup Kendall-Jackson Vintner's Reserve Zinfandel
  • 3 sprigs thyme
  • 3 sprigs rosemary
  • 2 bay leaves
  • for assembling the tacos: tortillas, queso fresco, lime wedges, cilantro leaves, hot sauce, salsa, sour cream, shredded purple cabbage tossed with a splash of vinegar, lettuce, any other fixings you'd like!
  1. Preheat oven to 325.
  2. Season both sides of the brisket with salt and pepper. Heat an oven-safe dutch oven over medium high heat and coat the bottom with canola oil. Sear the brisket for 4-6 minutes on each side, until browned. Remove and set aside. Add the onion to the pot and cook until soft, 5-7 minutes. Add the garlic and cook, stirring for 2 more minutes. Return the brisket to the Dutch oven, fat side up. Add the broth, wine, thyme, rosemary, and bay leaves. Cover and place in the oven for 3-4 hours, until fork tender.
  3. Remove the brisket from the pot and place it on a cutting board. Thinly slice it and then use two forks to shred it. Remove the bay leaves, rosemary, and thyme sprigs from the pot and discard them. Return the shredded brisket to the pot and simmer on the stove for 10 minutes, or until ready to serve.
  4. Assemble your tacos with brisket, and all of your favorite toppings and enjoy!



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