K-J Recipe: Red Wine Beef Brisket Pot Roast
The weather hasn’t quite warmed up so let this recipe do that! Our Culinary team has created another K-J Uncorked recipe, perfect for slowing down & enjoying a meal with friends that cooks itself. Pair with K-J Cabernet Sauvignon…add a little to the slow cooker and a little in your glass!
Red Wine Beef Brisket Pot Roast
Kendall-Jackson Vintner’s Reserve Cabernet Sauvignon
Recipe by Chef Mike Delaney
- 1 Tbsp. oregano
- 2 Tbsp. Syrah flour
- 1 Tbsp. white pepper
- 1 tsp. sumac
- 4 Tbsp. kosher salt
- 3 Tbsp. neutral flavored oil
- 1 (5 lb.) beef brisket
- 1 bottle red wine, such as Kendall-Jackson Vintner’s Reserve Cabernet Sauvignon
- 2 quarts beef stock or broth
- 2 cups celery, large dice
- 2 cups carrot, large dice
- 2 cups yellow onion, large dice
- 3 russet potatoes, large dice
- 4 sprigs fresh thyme
- 4 cloves garlic
In a small bowl, mix spices and salt. Rub beef brisket with spice mixture and refrigerate overnight.
In a sauce pan over medium heat, add wine and reduce to 1 pint. In a large cast iron pan over medium-high heat, add oil and sear brisket on all sides. Place brisket in a slow cooker and cover with wine reduction and beef stock. Add vegetables, thyme and garlic. Cook on high heat for 8 hours or until brisket is very tender and can be pulled apart with a fork.
Allow brisket to cool before slicing. Serve with vegetables and the natural juices from the crock pot.