WINE & FOOD AFFAIR RECIPES

Main Dish

Braised Brisket and Flageolets

Alexander Valley Vineyards

8644 Hwy 128
Healdsburg, CA 95448
avvwine.com/

This is a cold-weather comfort food classic, with little last-minute work. The bright berry flavors of Homestead Red Blend complement the rich brisket and creamy beans, making this perfect for friends and family. Best of all, your mouth will be watering all day long in anticipation of the finished dish!

Braised Brisket

Ingredients:
  • 8-10 pound Brisket
  • 32 ounces Beef Stock
  • 1/2 750ml bottle Homestead Red Blend
  • 3 cups White Onion Roughly Chopped
  • 1 cup Carrot Roughly Chopped
  • 6 sprigs Fresh Thyme
  • 2 leaves Bay Leaf
  • 4 cloves Garlic Whole
  • 2 teaspoons Kosher Salt
  • 2 tablespoons Peppercorns Whole
Section Directions:
Pat the brisket dry with paper towels, set aside. Combine remaining ingredients, place brisket in marinade with fat side up in roasting pan. Cover with plastic wrap and refrigerate for 24 hours.

After marinating, preheat the oven to 300 degrees. Remove the plastic wrap from the roasting pan and cover it with a double layer of foil. Place the roasting pan on the center rack of the oven and roast for 6-7 hours or until fork-tender.

Flageolets

Ingredients:
  • 1 pound Flageolets
  • 1 sprig Fresh Thyme
  • 1 leaf Bay Leaf
  • 1 sprig Fresh Rosemary
  • 3 cloves Garlic Minced
  • 2 whole San Marzano Tomatoes Diced
  • 1/2 tablespoon Thyme Dried
  • to taste Salt
  • to taste Black pepper Ground
Section Directions:
In a heavy-bottomed pot, add beans, add enough cold water to cover beans by 3", place in refrigerator, and soak overnight.  
Before cooking, drain and rinse the beans, then refill the pot with fresh, cold water.  Add fresh thyme, bay leaf, and rosemary, cover, and cook the beans on medium-low heat for approximately 2 hours. Add salt to taste, then cover and cook for an additional 1 1/2 to 2 hours or until the beans are creamy and tender.
Remove from heat, add salt and pepper to taste, and mix in garlic, tomatoes, and dried thyme.

Recipe Directions:

Slice the brisket against the grain and serve with flageolets, slices of crusty bread, and a glass of Homestead Red Blend.