Warm up this weekend with a slow cooker beef brisket recipe calling for three cups of zinfandel. Executive Chef of Gianni’s Steakhouse, Steve Vranian, shares the recipe along with other beef and wine pairings thanks to the Minnesota Beef Council.
Get additional recipes ideas from the Minnesota Beef Council on their website.
Gianni’s Steakhouse Zinfandel Braised Beef Brisket Dry Rub 1 TBS smoked paprika 1 TBS brown sugar 1 TBS ground cumin 1 TSP kosher salt 1 TSP freshly ground black pepper ½ TSP onion powder ½ TSP garlic powder Mixed dry ingredients and set aside. 1 Beef Brisket (about 4 pounds) Rub the spice mixture into the Brisket and allow to marinate overnight or longer. To cook: 2 TBS olive oil 24 oz of Zinfandel 2 cups beef stock or broth Heat olive oil in pan large enough to hold the brisket. Blot the brisket with paper towel to absorb moisture and sear 5-6 minutes on each side till browned. Transfer to a slow cooker, add the zinfandel and the beef broth. Set the slow cooker to medium and cook for 6 hours. Check at 4 hours, beef should hold its shape but be fall apart tender. When cooked, remove the briskets and allow to rest for 20 minutes. Transfer the braising liquid to a sauce pan and cook for 10 minutes or until thickened. Slice the brisket against the grain and pour over the sauce and serve.