Hello, foodies, Austin Carter welcomes you all to Beyond The Bayou Blog to make your day even brighter with our recipes. One such recipe to make your day is Red Wine Braised Brisket. Braised brisket with all of its delicious gravy glory over some creamy herb grits!!! Yasss! This dish reminds me of one of my favs when growing up.

Anything gravy over some buttery grits makes me happy. I remember leftover smothered pork chops becoming breakfast in the morning. Or even better, leftover pot roast!

This dish is so decadent and homey-feeling–especially with the temperatures dropping. I can’t wait to make it with short ribs or even some chicken thighs. One of my favorite ingredients to add to a braise is a splash of balsamic vinegar. It has been my go-to ingredient and after this recipe, I hope y’all start to incorporate it into your braises as well.

Like all braises, it should be cooked low and slow until fork tender. I wanted big bold flavors, so I added some diced bacon, demi-glace, and a lot of root vegetables. Let’s begin this journey of learning a delicious recipe.

What Is Red Wine Braised Brisket?

Red Wine Braised Brisket with Herb Grits is a comforting and flavorful dish featuring tender brisket slow-cooked in a rich red wine sauce. The brisket is seasoned with herbs and spices, then seared to perfection before braising in a savory mixture of red wine, balsamic vinegar, and beef stock.

The result is melt-in-your-mouth meat infused with deep flavors. The accompanying herb grits add a creamy and herby element, perfectly complementing the hearty brisket. This dish is ideal for a cozy dinner, offering a satisfying blend of tender meat, flavorful sauce, and creamy grits infused with fresh herbs.

Possible Variations and Substitutions!

Choosing Wine: When choosing a red wine for braising, go for one you enjoy drinking. This ensures the braising liquid will taste great.
If not wine: If you’re not into wine, consider Barbara, Merlot, Sangiovese, or Grenache. These milder red wines won’t overpower the beef. In testing, Barbara and Merlot worked beautifully. Braising is flexible.
Wine Variations: While I suggest a red wine braising liquid for this beef brisket recipe, you can personalize it. Don’t like red wine? Try a brown ale or rich beer. Or, stick with good beef stock! Starting the brisket early ensures a gourmet treat at dinner.
Stock Substitutions: If you don’t have demi-glace or beef stock, use vegetable broth for a lighter taste or mushroom broth for added richness.
Herb Choices: Try using different herbs like sage, oregano, or marjoram in addition to or instead of thyme and rosemary.
Potato Options: Instead of fingerling potatoes, use Yukon Gold or sweet potatoes for a different texture and flavor profile.
Grits Alternatives: Swap stone-ground grits with polenta or creamy mashed potatoes for a comforting base.
Dairy-Free Option: Use coconut cream or a dairy-free milk alternative instead of heavy whipping cream for a lactose-free version.
Bacon Substitutes: For a vegetarian option, omit bacon or use smoked tofu or tempeh for a smoky flavor.
Vegetable Additions: Enhance the dish with additional vegetables like mushrooms, bell peppers, or green beans for more variety.
Spice Blend: Add a pinch of smoked paprika or cayenne pepper to the braising liquid for a subtle kick.
Garnish Ideas: Sprinkle toasted nuts, grated cheese, or crispy shallots on top for extra texture and flavor.