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Juicy sliced beef Red Wine Braised Brisket topped with caramelized onions and fresh herbs, served over creamy mashed potatoes with gravy.

Red Wine Braised Brisket

Slow-Red Wine Braised Brisket cooked in red wine, herbs, and aromatics until perfectly tender. This rich, melt-in-your-mouth dish is full of deep flavor and makes the perfect centerpiece for any holiday dinner or cozy weekend meal.
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Prep Time 25 minutes
Cook Time 2 hours
22 minutes
Total Time 2 hours 47 minutes
Servings: 9 servings
Course: Dinner, Main Course
Cuisine: American, Jewish, Holiday, Comfort Food
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brisket
  • 4–5 lbs Beef brisket First or flat cut not point
  • 2 tablespoon Olive oil For searing
  • 2 teaspoon Kosher salt Diamond Crystal preferred
  • 1 teaspoon Black pepper Freshly ground
  • 1 teaspoon Garlic powder Optional but adds flavor
For the Red Wine Sauce & Vegetables
  • 2 large Yellow onions Sliced thick
  • 6 cloves Garlic Smashed and chopped
  • 3 large Carrots Cut into 2-inch chunks
  • 3 stalks Celery Cut into 2-inch pieces
  • 3 tablespoon Tomato paste Cook until darkened
  • 2½ cups Dry red wine Cabernet Sauvignon or Merlot
  • 2 cups Beef stock Low-sodium preferred
  • 2 tablespoon Worcestershire sauce Adds umami depth
  • 3 sprigs Fresh rosemary Or 1½ teaspoon dried
  • 2 sprigs Fresh thyme Optional but aromatic

Equipment

  • 1 6–7 qt Dutch oven (With tight-fitting lid)
  • 1 Large cutting board (For trimming and slicing)
  • 1 Sharp chef's knife (To trim fat and cut vegetables))
  • 1 Tongs (For flipping the brisket
  • 1 Oven thermometer (To check oven accuracy )

Method
 

  1. Trim fat cap to ¼ inch, pat dry, and season both sides with salt, pepper, and garlic powder.
  2. Heat Dutch oven with olive oil over medium-high heat. Sear brisket 6–7 minutes per side until deeply browned.
    Tender beef brisket roasting in a cast iron skillet with caramelized onions and rich brown gravy.
  3. Lower heat to medium. Add onions and cook 8–10 minutes, scraping the bottom. Stir in garlic for 1 minute, then add tomato paste and cook until caramelized.
  4. Pour in red wine, scraping the pan. Simmer 5 minutes to cook off alcohol. Add beef stock, Worcestershire sauce, carrots, celery, and herbs. step_type=prep;
  5. Return brisket to pot, fat-side up. Cover and transfer to oven at 300°F. Braise for 4–5 hours until fork-tender (200–205°F internal temp).
  6. Remove brisket, tent with foil 20 minutes. Blend vegetables and liquid into smooth gravy.

Nutrition

Serving: 300gCalories: 520kcalCarbohydrates: 12gProtein: 44gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 135mgSodium: 740mgPotassium: 780mgFiber: 2gSugar: 6gVitamin A: 53000IUVitamin C: 8mgCalcium: 60mgIron: 4.5mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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