Barton & Guestier Chateau Magnol and Instant Pot Beef Brisket #Winophiles

Beef Brisket doesn't have to take all day.  You can feel free to go to work, run your errands, go on a shopping spree, or go for a hike.  When you get home, pull out your trusty Instant Pot and dinner will be ready a short time later.

I paired this dinner with a Bordeaux Blend from Barton & Guestier for our French Winophiles event this month......

Susannah of Avvinare is hosting our group this month and invited us to join her in exploring the wines of  Medoc located on the left bank region of  Bordeaux.  These wines are labeled Cru Bourgeois, indicative of the region in which the grapes were grown.

An article from BBR Merchants defines it in this paragraph:

In a description that could only have been invented by the French, the Crus Bourgeois are Médoc châteaux that produce wines of typicity and quality but generally without the breed of their finer aristocratic cousins from the 1855 Classification.

I found this bottle of  2019 Barton & Guestier Chateau Magnol Cru Bourgeois at Total Wine.  I paid $24.99 for this bottle which is mid-range for wines from this area. 

I decided to make a Beef Brisket to pair with this wine.  I find that Bordeaux wines love red meat of any kind and now that the weather is cooler I have been craving tender beef roasts smothered in gravy.

Beef Briskets are best braised long and slow, filling your house with enticing aromas that cause your tummy to start to grumble.  But what if you don't have all day to slow-cook that roast?  Pull out that Instant Pot from the back of your pantry and follow the easy-peasy recipe I am sharing with you today.

The recipe calls for red wine. Since it was in the Instant Pot, a half cup of wine was plenty allowing me to use the Cru Bourgeois for the creation and well as the consumption of this dish.

It is a very nice wine that paired beautifully with the warm comforting Beef Roast that I served in gravy over fluffy egg noodles.  

Stop by and see what Bordeaux wines the others have opened this month and then stop by and chat with the gang on X to let us know what wines you love from this area.  You will find our host, Susannah, by following #Winophiles on Saturday, October 21, at 11 AM ET.  Here are some of the topics we will be discussing.......

• Cam of Culinary Cam cooked up some Slow Roasted Lamb Shanks + 2018 Chateau Magnol Haut-Medoc Cru Bourgeois.  
• Gwendolyn of Wine Predator says Merlot Me Bordeaux Baby: 2015 Chateau Bardoulet Saint-Emilion Grand Cru paired with beef stew in squash
• Wendy of A Day in the Life on the Farm shares Barton & Guestier Chateau Magnol and Instant Pot Beef Brisket
• Susannah of Avvinare teaches "Chateau Tour De Pez from Saint Estephe, History in A Glass"

 

Entrees, Beef, Instant Pot, Roast

Entrees, Beef

American

Yield: 8 servings

Author: Wendy Klik

Instant Pot Beef Brisket

Beef Brisket doesn't have to take all day. You can feel free to go to work, run your errands, go on a shopping spree, or go for a hike. When you get home, pull out your trusty Instant Pot and dinner will be ready a short time later.

Prep time: 10 MinCook time: 1 H & 30 MTotal time: 1 H & 40 M

Ingredients

• 3-4 lb beef brisket, trimmed to only 1/4" of fat
• salt and pepper, to taste
• 1 T. olive oil
• 1 large Vidalia onion, sliced
• 3-4 cloves of garlic, minced
• 1 t. dried thyme
• 1 t. dried savory
• 1/2 c. beef broth
• 1/2 c. dry red wine
• 1/4 c. ketchup

Instructions

1. Rinse the brisket and pat dry with paper towels. Season with salt and pepper and set aside to come to room temperature.
2. Turn the Instant Pot to Saute setting. When the dial shows hot, add the seasoned brisket, fat side down, and sear for 6-8 minutes. Use tongs to turn brisket onto the other side and sear for another 6-8 minutes, until nicely browned. Remove to a plate and set aside.
3. Add the onions, garlic, thyme, and savory to the instant pot while it is still on saute setting. Season with salt and pepper and cook for about 10 minutes until onions start to soften, stirring and scraping up any browned bits stuck to the bottom of the pan.
4. Add the wine, broth and ketchup to the onion mixture and stir to combine. Cancel the saute setting and return the brisket to the Instant Pot with the fatty side up.
5. Close and seal the Instant Pot. Use the manual setting for high pressure for 50 minutes.
6. When the cooking cycle is complete, carefully release the pressure using the quick release method. Remove the brisket from the Instant Pot to a cutting board to rest, leaving the liquids and onions in the Instant Pot.
7. Use an immersion blender to puree the onions into the liquid creating a gravy.
8. Slice the Brisket and serve with the gravy.

Notes

Adapted from a recipe found at Simply Recipes

Nutrition Facts

Calories

360.3

Fat (grams)

16.48 g

Sat. Fat (grams)

5.41 g

Carbs (grams)

6.25 g

Fiber (grams)

0.57 g

Net carbs

5.68 g

Sugar (grams)

3.69 g

Protein (grams)

41.82 g

Sodium (milligrams)

308.52 mg

Cholesterol (grams)

123.04 mg

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