What goes better with brisket than a sublime red wine? We admit it—we can’t think of a thing (except perhaps a second glass of red wine). As luck would have it, we have the perfect pairing for a slow-cooked brisket that’s braised in the same: our Bancroft Cabernet Sauvignon.
When you sip Penns Woods Winery Bancroft Cabernet Sauvignon you’ll get soft flavors ripe with earthy tannins and savor hints of raisin and black cherry. These deep notes complement the brisket while the wine’s subtle tannic characteristics melt the meat to fork-tender in the oven.
This recipe is a show-stopper at parties and holidays yet simple enough for a weekend meal. Enjoy!
Cabernet Sauvignon Braised Brisket Recipe
Recipe courtesy of James Capone, Drexel University’s Food Lab. Photography by Alexandra Whitney Photography.