Wine-Braised Beef Brisket
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Wine-Braised Beef Brisket

38
RickyBobby 1

"This is yummy the day you make it, but is even more delicious the next day."

Ingredients 2 h 45 m {{adjustedServings}} servings 327 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 25.1 g
  • 39%
  • Carbs:
  • 3.3g
  • 1%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 649 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix thyme, salt, and black pepper in a small bowl and rub the mixture over both sides of brisket.
  3. Heat olive oil in a roasting pan over medium-high heat; place brisket in the hot oil and brown on both sides, 3 to 4 minutes per side. Remove brisket from pan and set aside.
  4. Place red onion slices into the hot roasting pan and cook and stir until onion is slightly softened, about 2 minutes. Stir in beef broth, tomato sauce, and wine.
  5. Place the brisket back into the roasting pan and cover pan with foil.
  6. Roast the brisket in the preheated oven for 1 hour; remove foil and baste brisket with pan juices. Place foil back over roasting pan and roast brisket until very tender and pan sauce has thickened, 1 1/2 to 2 more hours.
Tips & Tricks
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Footnotes

  • Cook's Note:
  • If you're going to serve this the next day, let the brisket cool, slice, and place the meat back in the pan with the juices and cover with foil. It will reheat faster and be extra-moist.
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Reviews 38

  1. 45 Ratings

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Larry W
12/16/2012

I cook brisket 2-3 times per year and have tried several different recipes. This one came out so tender that if it had been on a bone it would have fallen off! I'll definitely do it again.

Norm66
2/11/2013

Made this dish over the weekend and it was a complete hit. I reduced and thickened the braising liquid, cut the brisket and put it back in the roasting pan to serve. It was tender, tasty and all around wonderful. I'm surprised more folks haven't reviewed it.

Carolyn Brennan Wescott
3/23/2013

Absolutely delicious. I was out of thyme so I used an italian blend of spices. I think I added some garlic powder too. Not hard to make either.