Skip A Regular Brisket And Cook It With This Italian Wine For 10x The Flavor

Week in, week out across the United States, we bet that thousands of smokers are hard at work turning hunks of beef into melt-in-your-mouth plates of brisket. Of course, it's not the only way to cook this popular protein. The debate over whether it's easier to smoke or braise a brisket will run on and on, but if you really want to send your braised brisket into the stratosphere, forget beef stock and pour in a bottle of Italian Barolo wine instead. This northern Italian favorite, known as brasato al Barolo, will take its time to cook, even if you use the oven instead of a slow cooker, but it's worth the wait for a brisket that bursts with flavor.

Cooking with alcohol can be intimidating, but "it's incredibly versatile when used thoughtfully," chef Rocco Carulli of R House told us in an exclusive interview. Added to slow braises, wine in particular brings deep complexity to dishes — including brisket — and typically becomes richer the longer it's cooked. If you can't get hold of a bottle of Barolo to harmonize with your brisket, or you're just not into really robust wines, there are lots of other options. Braised brisket will go beautifully with reds that have a touch more acidity, such as Pinot Noir or Zinfandel. If you're in doubt, talk to the owner of your local indie wine store and ask them to help you find the perfect bottle.

Once you've chosen the red wine, you can pop it in the fridge while you select the herbs that will enhance both the sauce and the brisket. For that, members of the mint family are your best friends: rosemary, sage, and thyme, to be specific. These woody herbs are punchy enough to make an impression on this dish without overwhelming it entirely. Throwing in a bay leaf or two will add another layer of deliciousness to proceedings, but don't forget to fish them out before serving!

I'm not a fan of cooked onions, and one of my best-ever beef dishes was done in the slow cooker with nothing more than some chopped carrots, bay leaves, and a generous splash of red wine. Although that worked for me, to get maximum flavor from your braised brisket, it's better to use a basic mirepoix — diced onions, carrots, and celery, perhaps with some garlic added in. It will create a slightly sweet, earthy base that your Barolo or other red wine can build on as the dish cooks. 

If you're not a fan of the veggies either, chop them finely so they just about disintegrate during the slow-cooking process, then blitz them to thicken the liquid after removing the meat or leave them in the pot and serve your brisket with a generous spoonful of that divine sauce.