Main Dish

Bacon-Braised Beef Brisket

Trione Winery

8920 Oakfield Lane
Windsor, CA 95492

  • RECIPE YEAR: 2013
  • RECIPE BY: Tim Vallery, Peloton Catering
  • YIELD: Serves 4
  • PAIRS WELL WITH: Trione Alexander Valley Primitivo

It's fall, so light a fire, sip some wine and stay cozy at home. The days are shorter, the rains are coming, and you want something easy to cook. This stick-to-your-ribs brisket is just the dinner you need.

  • 1 tablespoon olive oil
  • 2 pounds beef brisket (two 1-pound strips)
  • Kosher salt and freshly ground pepper, to taste
  • 4 slices thick-cut applewood-smoked bacon
  • 1 yellow onion, cut into large dice
  • 2 carrots, peeled and cut into large dice
  • 3 celery stalks, cut into large dice
  • 6 garlic cloves, smashed
  • 10 cremini mushrooms, stemmed and halved
  • 1 1/2 pounds Yukon Gold potatoes, peeled and cut into large dice
  • 1/2 bunch fresh thyme
  • 3 cinnamon sticks
  • 2 bay leaves
  • 1 cup Trione Primitivo
  • 1 cup beef stock


In a large, heavy sauté pan, warm the olive oil. Generously season the brisket with salt and pepper. Add the brisket to the pan and cook until browned on all sides. Transfer to a plate.

Dice 2 of the bacon slices, add to the pan and cook until browned. Wrap the remaining 2 bacon slices around the brisket.

In a slow cooker, combine the diced bacon, onion, carrots, celery, garlic, mushrooms, potatoes, thyme, cinnamon sticks, bay leaves, wine and stock. Season the vegetables with salt and pepper. Place the brisket on top. Cover and cook on high according to the manufacturer's instructions for 5 hours. Cut the brisket into slices and serve.

Trione Winery

8920 Oakfield Lane
Windsor, CA 95492