Food Pairing for 2017 Cabernet Sauvignon, Walla Walla Valley


Beef Brisket paired with Arenness Cellars 2017 Walla Walla Valley Cabernet Sauvignon


6 pounds prime beef brisket, fat trimmed

8 teaspoons Diamond Crystal kosher salt

3 teaspoons freshly ground black pepper

1/2 teaspoon cayenne pepper (optional)

For the Braising Liquid:

4 tablespoons butter

2 large yellow onion, sliced

1teaspoon kosher salt

8 cloves garlic, sliced thinly

2 tablespoon fresh rosemary, minced

2 cups fresh apple juice


Season both sides of the brisket generously with salt, black pepper, and cayenne.

For best results, place brisket on a rack and refrigerate, uncovered, 12-24 hours. Preheat the oven to 325 degrees F

Melt butter in a saucepan over medium heat. Add onion and 1tsp. of salt. Cook and stir until translucent. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil for 3 minutes.

Transfer half of the apple-onion mixture into a large roasting pan.  Place brisket fat-side up and cover with remaining apple-onion mixture.  Cover roasting pan tightly with foil.  Roast in the preheated 325 degree oven for 1 hour 30 minutes.  Reduce oven temperature to 250 degrees and roast until fork tender - about 2 hours 15 minutes. Check for doneness after 2 hours.

Transfer brisket to a plate, tent with foil and rest for 45 minutes.

Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top.

Slice brisket across the grain and serve with the pan gravy. 12-24 servings.

Recipe prepared by Chef Greg Priest