Why not celebrate Father’s Day with preparing Beef Brisket Sliders, a recipe from Ferrari-Carano in California? This brisket recipe calls for red wine.

Beef Brisket Sliders

Serves 6-8

Ingredients for the Rub

1 tsp kosher salt
3 cloves garlic, crushed and minced
Pinch of red pepper flakes
1 Tbsp fennel seeds
4 bay leaves, crumbled
1 4-lb beef brisket
Olive Oil
1 onion cut into chunks
1 celery stalk, cut into chunks
2 carrots, cut into chunks

Ingredients for Brisket

1/2 c cherry vinegar or balsamic vinegar
1 c red wine
2 cups beef stock
1/2 cup prunes, lightly macerated in the red wine
3 star anise
1 tsp espresso powder
1 cup brown sugar
4 fresh rosemary stems
4 fresh thyme sprigs

Directions for the Rub

1. Preheat oven to 350 degrees. Add salt, red pepper flakes, bay leaf, fennel seeds and garlic to a mortar and pestle and grind. Rub the beef with the spice mixture and cut into big chunks.
2. In a large, heavy roasting pan, or a Dutch oven, over medium-high heat add olive oil, then add beef and sear until brown crust forms on all pieces. Remove and set aside. Add vegetables and brown the vegetables.

Directions for the Brisket

1. Put beef back into pan with the vegetables and add the vinegar, wine, stock, prunes, anise, espresso powder, brown sugar and herbs. Cover tightly with lid and cook for 3 ½ hours, or until beef is fork tender.
2. Remove beef from pan, reserving the cooking liquid and shred beef with two forks. Put shredded beef back in the pan and mix with cooking liquid, reducing liquid if necessary. Set aside.
3. Make a celeriac and fennel rémoulade with sour cream, mustard, vinegar, salt and pepper. Use to top your beef when placed on individual small butter bun rolls. Serve.