This recipe was featured in the August 2015 issue of Gluten-Free Living Magazine.
There’s a reason blueberries are being called “little blue dynamos.” Blueberries can enhance much more than a bowl of granola, my friends!
These dynamos have a place at breakfast, lunch, dinner and everything in-between. From grilled cheese sandwiches, to sparkling cocktails and cookies — these wonderfully sweet berries, chock full of nutrients, are finding their way into all sorts of dishes.
And believe it or not, there’s no better place for blueberries than melding into the delicious, rich juices of a braising brisket and the tangy, sweetness of balsamic vinegar.
A perfect match!
This unique comfort food dish is absolutely divine and excellent for a cool fall or winter evening.
You’ll savor each and every bite.
Just look at how tender the meat is! And the sauce — oh my, the sauce!
I think Blueberry Balsamic Braised Brisket will totally wow your friends and family if you make it for Thanksgiving, Christmas of Hanukkah!
(Or really any night!)
Enjoy!
- 1/2- pound red Pearl onions
- 1 approximately 1-3/4-pound beef brisket
- Olive oil for the pan
- 2 teaspoons minced garlic
- 1 tablespoons fresh thyme leaves
- 1-1/2 cups beef stock
- 1-1/2 cups frozen blueberries thawed to room temperature
- 1/4 cup dry red wine such as Cabernet, Merlot, Shiraz
- 1/3 cup balsamic vinegar
- 1-1/2 teaspoons unsalted butter
- 1-1/2 teaspoons brown sugar
- Sea salt and freshly ground black pepper
- 1/2 cup fresh blueberries
- A few sprigs fresh thyme for garnish
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Preheat the oven to 325 degrees F.
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To peel the pearl onions, bring a few inches of water to a boil in a medium-sized pot. Fill a medium-sized bowl with ice water and set it aside. Add the onions and turn off the heat. Let them sit for about two minutes, drain them, and then add them to the bowl of ice water. Once they are cool enough to touch, use a paring knife to cut a sliver off where the root is. Then use your hands to gently slide the skin off. Set the peeled onions aside.
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Trim the fat off the brisket and season both sides with salt and pepper. Set aside.
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Coat the bottom of a large, oven proof pot with a fitted lid, with olive oil. (A Dutch oven in perfect.) Place the pot over medium-high heat.
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Once the pot is very hot, add the brisket. You should hear a sizzling sound when it hits the pan -- if you don't, wait until it's hotter. Sear the brisket until it's nicely browned, 1 to 2 minutes per side.
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Remove the brisket from the pot and place it on a large plate. Set aside.
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Turn the heat under the pot to medium and add the peeled onions and garlic. Sauté, stirring periodically, until the onions are beginning to brown, about 5 minutes. Add the thyme and continue to cook for another 30 seconds or so, until it's very aromatic.
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To deglaze, add the stock, frozen (thawed) blueberries and red wine. Use a wooden, flat-edged spatula to scrape off any bits of brisket, onion and garlic that may be stuck to the bottom of the pot.
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Return the brisket to the pot and bring to a boil.
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Cover and place in the preheated 325 degree F oven to braise for 1-1/2 hours, gently braising any portion of the brisket that's not submerged in the liquid.
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Remove the pot from the oven, add the balsamic vinegar, and gently mix it in evenly around the brisket.
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Cover the pot again and return it to the oven. Continue to braise until the brisket is very tender, about 1 more hour. (You can test it with a fork to see how easily it comes apart -- you want it to be able to pull apart, but still be firm enough to slice.)
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Remove the brisket and place it on a large plate to cool.
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Place the pot over low heat and simmer until it's reduced by at least half, and has thickened into a rich sauce, about 30 minutes. As it's simmering, you can use a large soup spoon to remove any grease that rises to the top.
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Add the butter and brown sugar and season to taste with salt and pepper.
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While the sauce is simmering, slice the brisket against the grain, into thin slices, about 1/4 to 1/2-inch.
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Just before you're ready to serve, fold the fresh blueberries into the sauce.
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To serve, either add the brisket slices to the sauce, or arrange the slices on serving platter and drizzle the sauce over them.
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Garnish with fresh thyme sprigs.
You can make this up to 4 days ahead -- it only gets better.
The blueberries are so creative in this! I just made my first brisket last week for The Table Set Holiday podcast. I was so surprised how tender it was. I always assumed briskets were like old shoes. Yum. GREG
They’re more like soft socks, no? 😉
Perfect for Thanksgivukkah! The blueberries add a sweet, bright note to the brisket. xo
Thank you, Priscilla! Happy Thanksgiving to you and your family. xo
What a delectable brisket recipe! The exceptional flavor of the blueberries transport comfort food to celebration status! Happy Thanksgivukkah!
Deb, I love that . . . “celebration status!” Thank you! Hope you are having a great holiday. 🙂
Looks so appetizing.
Have a great week.
Thank you, Asha. Hope you have a lovely holiday week, too. 🙂
Love the name! BBBB
Would never have thought to pair blueberries w a roast.
Very cool idea, V.
Sending you warm Thanksgiving wishes.
xoxo
Wishing you and your family a happy, healthy holiday, Colette! I’m very thankful to have you as one of my readers! xo
Hope you had a great Thanksgiving, Colette! 🙂
Like the tuna and cocoa, I would have never thought to combine these! But why not? I have been craving a brisket lately and now you have given me two recipes form which to choose… which one first? Big decision…. BIG decision.
As long a the brisket is cooked well (falling of my fork!), any which way is delicious!
This was absolutely fantastic! I made it using my pressure cooker with a couple of changes to the ingredients available in my kitchen. Melt-in-your-mouth tender!
Thanks so much, Dora! So happy you enjoyed it! erfect use of the pressure cooker. 🙂
Can I make this ahead of time and freeze it? Also can I double the recipe? I am having 25 people for Passover Seder and this looks like it would be a new take on an old favorite.
Hi Mara, You can definitely double (or triple!) the recipe. And while I haven’t frozen this particular dish, I think it should be fine. Just make sure it’s sealed very well in the freezer, and that you take it out at least a day or two in advance. Let it come to room temperature and then give it a generous amount of time on the stove or oven, and re-season with salt and pepper if necessary. Thanks for visiting my site and enjoy! 🙂