Membership Releases
Winter 2025 Release
Featured Wines & Recipe
We value you and appreciate your support for our work on our living farm. Thanks for your continued loyalty and for being a part of our farm community.
And remember, we’ve launched ‘Sunset Sips’, your new member monthly after hours, the last Saturday evening of every month. Visit the Events page for more info. Don’t miss it!
– Dee & the DaVero Team
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Your Winter Release Wines
Braised Red Wine Brisket
Winter Member Recipe | by Chef Colleen McGlynn
- 4–5 lb flat-cut piece of brisket
- 2 tbsp vegetable oil
- 2 thinly sliced onions
- 4 carrots, sliced
- 6 garlic cloves, smashed
- Several sprigs of fresh thyme
- 4 bay leaves
- 1 cup DaVero red wine (leftover is fine)
- 2 cups beef or chicken stock
- Kosher salt and pepper, to taste
*** 6 Servings ***
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Several hours or the night before, generously season the brisket with salt and pepper on all sides. Allow it to reach room temperature for one to two hours before cooking. Heat a heavy-bottomed Dutch oven over medium-high heat until a splash of oil is nearly smoking, then sear the brisket on all sides. Alternatively, you can sear it on a hot grill until it’s nicely browned. Once done, transfer the brisket to a plate.
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Next, add the onions, carrots, and garlic to the pan, cooking until they are softened. Incorporate the thyme and bay leaves, then stir in the DaVero red wine, scraping up any browned bits from the bottom. Add the stock along with some salt and pepper, and bring the mixture to a simmer.
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Return the brisket to the dutch oven, fatty side up, and cover it with a snug lid. Place it in a preheated oven at 325 degrees. Once the broth starts to simmer, reduce the temperature to 200-250 degrees and let it cook for 3-4 hours, or until the meat is tender and reaches an internal temperature of about 180 degrees. Allow the meat to cool in its juices until it’s warm. Strain and discard the vegetables, skim off the fat from the surface, and return the meat to the broth to cool completely.
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When you’re ready to serve, slice the meat thinly against the grain and gently reheat it in the broth. Taste and adjust the seasoning, adding a splash of lemon juice or vinegar if needed to enhance the flavor. This dish pairs wonderfully with polenta, mashed potatoes, or spaetzle.
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Uncork a DaVero Farms & Winery full bodied red wine like the Barbera-Sangiovese blend, Altobasso!