Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Trim fat from brisket; set aside. Heat 2 tablespoons oil in a roasting pan over medium heat; add chopped onions and garlic and cook until onions are tender, about 10 minutes, stirring occasionally. Add ginger; cook and stir 1 minute more. Remove from heat. Season brisket with salt and pepper; place brisket on onion mixture. Add wine and broth. Cover; roast for 2 hours.
Remove cover; add carrots. Roast, uncovered, 45 to 60 minutes more or until carrots are just tender.
Remove brisket from oven; stir in pearl onions. Cover; let stand for 30 minutes. Transfer meat and vegetables to a storage container. Cover and refrigerate meat and vegetables in one container and pan juices in another. Refrigerate all overnight (12 to 24 hours).
Before serving, preheat oven to 375°F. Remove fat from pan juices; discard fat. Transfer juices to a saucepan; boil gently, uncovered, for about 20 minutes until reduced to 2 1/4 cups. While brisket is cold, slice off any excess fat. Slice meat against the grain; slice carrots diagonally in 2-inch pieces. Return brisket and vegetables to roasting pan. Add grapes, herbs and reduced juices. Cover and reheat in the oven for 45 minutes. Transfer brisket, grapes, onions and carrots to a platter. Discard herb sprigs.
For gravy, combine the remaining 1/4 cup oil and flour in a small saucepan; stir in pan juices. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Serve with brisket..