Wine-Braised Mini Red Potatoes with Coffee-Glazed Brisket
This elegant two-component meal pairs tender mini red potatoes braised with white wine and shallots alongside a slow-roasted brisket enhanced with coffee and mushrooms. The potatoes develop a golden crust before being finished in a wine reduction, while the brisket is seared and braised in a savory coffee-ketchup sauce with caramelized onions and mushrooms. Perfect for special occasions or holiday dinners, this recipe combines sophisticated flavors with comfort food appeal. The coffee essence adds depth to the brisket without overwhelming the meat, while the wine-braised potatoes provide an elegant side that complements the rich main course.
Ingredients
- 1 pound mini red potatoes
- 2 teaspoons oil
- 1 small shallot, chopped
- ¼ cup water
- ¼ teaspoons consommé
- 2 tablespoons Baron Herzog Late Harvest Chenin Blanc or other good quality white wine
- 1 teaspoon salt
- 4 tablespoons oil, divided
- 2 large onions, sliced into rings
- 2 pounds fresh mushrooms, sliced
- 9 pound second-cut brisketchuck roast1:1budget
similar cooking method
- 1 ¾ cup boiling water
- 2 teaspoons consommé mix
- 2 teaspoons coffee
- ¼ cup Glicks Ketchup
- 2 tablespoons Glicks Soy Sauce
- 2 tablespoons Haddar Brown Sugar
- 1 tablespoon Glicks Flour
- ½ teaspoon thyme
Instructions
- 1
Place potatoes in medium pot and cover with water
- 2
Cook over medium-high heat until boiling, then simmer for 12-13 minutes
- 3
Drain potatoes and let cool slightly, then slice each in half
- 4
Heat oil over low-medium flame and cook shallot until golden
- 5
Add potatoes cut side down and brown for 10 minutes
- 6
Add water, consommé, wine, and salt and cook until liquid reduces
- 7
Preheat oven to 350 degrees Fahrenheit
- 8
Heat oil over medium heat and sauté onions for 6 minutes
- 9
Add mushrooms and sauté additional 10 minutes, then remove from pot
- 10
Add oil and sear brisket until browned on each side
- 11
Layer half the onion-mushroom mixture in baking pan
- 12
Place brisket on top, then layer remaining vegetables over brisket
- 13
Combine boiling water with consommé mix and coffee until dissolved
- 14
Add ketchup, soy sauce, flour, and thyme to coffee mixture and mix well
- 15
Pour sauce over brisket
- 16
Bake covered for two and a half hours, turning once in middle
- 17
Cool completely before slicing
Tips
Cool brisket completely before slicing to prevent the meat from shredding and ensure clean, even slices that hold together.
Sear the brisket well on both sides to develop a flavorful crust that will enhance the overall taste of the finished dish.
Turn the potatoes cut-side down first to achieve maximum browning and caramelization for better flavor and texture.
Good to Know
Refrigerate sliced brisket up to 4 days. Store potatoes separately up to 3 days.
Brisket can be cooked 1 day ahead and reheated gently. Prepare potatoes fresh for best texture.
Serve brisket at room temperature or slightly warm. Reheat potatoes gently if needed.
Common Mistakes
Slice brisket while hot to avoid shredded meat
Overcook potatoes to avoid mushy texture
Skip searing brisket to avoid bland flavor
Substitutions
FAQ
Can I make this without wine?
Yes, substitute chicken broth for the white wine in equal amounts. The flavor will be milder but still delicious.
How long does the brisket keep?
Properly stored in the refrigerator, cooked brisket will keep for 3-4 days. Reheat gently to avoid drying out.
Can I freeze the cooked brisket?
Yes, slice and freeze for up to 3 months. Thaw overnight in refrigerator and reheat gently with some of the sauce.