Red-Wine-Braised Beef Brisket
Both Frank Falcinelli and Frank Castronovo had early experiences with sauerbraten, the German braised brisket. Castronovo sampled it on trips to Germany; Falcinelli had it at the German deli where he worked as a teenager. The terrific recipe they ultimately perfected is both very sweet and very sour, made with raisins, apples, red wine vinegar and red wine.Plus: More Beef Recipes and Tips More German Recipes
The brisket can be refrigerated in the sauce, whole or sliced, for up to 2 days. Rewarm in the oven.
Sauerbraten, which inspired Falcinelli and Castronovo's recipe, is typically served with beer—a German pilsner, say, like the crisp Einbecker that's on the list at Prime Meats. If pouring wine, though, go for a fruity, low-tannin red, like an Australian Shiraz.