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Red Wine-Braised Beef Brisket

by Capri Lilly

Make Red Wine-Braised Beef Brisket effortlessly with this easy recipe! The brisket is first seasoned to perfection, pan-seared on both sides, then slowly braised in a herbaceous wine mixture until it is fully cooked and fork-tender! It’s a hearty, cozy meal perfect for cold fall or winter nights.

Pair your beef brisket with garlicky mashed potatoes and Maple Roasted Brussels Sprouts for a full-on meal!

Before jumping to the recipe please note that the below information contains KEY TIPS for this recipe. We try to answer all your questions to guarantee you make the recipe perfect every time.

oven braised beef brisket with herbs in a dutch oven

This recipe is a spin-off of one of the most popular recipes on my site: Red-Wine Braised Short Ribs. On my site, it is rated 5-stars and on Pinterest, it has almost 1 million views with tons of people leaving comments and sharing pictures regularly! Recently someone left a comment asking if they could make braised brisket using the red-wine braised short rib recipe! Of course, that sparked my interest and now we have this mouthwatering Red-Wine Braised Beef Brisket Recipe!!

red wine braised beef brisket sliced and served with potatoes and carrots.

What You Need To Make Red Wine-Braised Beef Brisket

  • Brisket: Because brisket is a tougher cut of meat, braising it works perfectly to tenderize the meat and give it a mouthwatering flavor. ‘Flat Cut’ or ‘Point Cut’ work perfectly for this recipe.
  • Aromatics & Vegetables: Onion, Garlic, Fresh Herbs, Carrots, Celery, Jalapeno (optional)
  • Wine & Broth: Cabernet Sauvignon (Dry Red Wine Works Best) and Beef Broth
  • Seasonings: Salt, Pepper, Paprika, Tomato Paste
ingredients needed to make red wine-braised beef brisket: celery, carrots, onion, garlic, fresh herbs, tomato paste, wine, beef broth, wine

Best Wine To Cook Brisket

When cooking with wine, always pick one that you would enjoy drinking. For making wine-braised brisket full-bodied wine like Cabernet Sauvignon works best.

step by step images to show how to make braised beef brisket

How To Make Oven Braised Beef Brisket

  1. Brown The Brisket: Season the brisket generously on both sides with salt and pepper. Pan sear both sides, starting with the fat side up.
  2. Cook The Vegetables: Set the brisket aside and add the vegetables and aromatics.
  3. Prepare the braising liquid: Pour in the wine and let it simmer until it reduces by half.
  4. Braise: Add in beef broth, tomato paste, fresh herbs, and the brisket. Cover and cook in a preheated oven at 325°F for 3-4 hours, or until fork tender and the internal temperature of 180°F- 200°F.
  5. Rest, then slice. Transfer the brisket to a serving tray. Cover with foil and let it rest for 10 minutes. When ready to serve, slice against the grain.
  6. Make The Sauce. Strain the braising liquid to remove the cooked vegetables and aromatics. Pour the sauce in a small saucepan over low heat. Stir in a mixture of cornstarch and water to thicken the sauce.

Key Tips:

  • Make sure your brisket is room temperature before pan searing. Set it on the counter at least 30 minutes before you are ready to prepare it to allow the brisket to come to room temperature. This helps the brisket cook evenly and guarantees the best texture.
  • When braising the brisket, the liquid should only cover 2/3rds of the meat. This is essential to properly braise your brisket.
  • Make sure the lid is tight and secure during the braising process.
  • Use the leftover liquid to make a roux (sauce) for the brisket. Simply strain the sauce and thicken it using cornstarch
fully cooked brisket cooked in wine and broth

How Long To Braise Brisket Per Pound?

The general rule of thumb is to braise the brisket in the oven for 75 mins (1 hr 15 minutes) per pound, or until the internal temperature of 180°F – 200°F is reached. This helps ensure the connective tissues and fiber are broken down, resulting in ultra-tender meat.

How Long Should You Braise Brisket?

Braising brisket generally cooks for 3-4 hours total or until it is fork-tender and easily falls apart. You do not want to overcook the brisket or it will become more of a stew.

What Kind Of Meat Is Brisket?

Brisket is a cut of meat that comes from the lower chest of a cow. This area tends to be well-exercised and muscular, thus resulting in a tougher cut of meat. Because of this, brisket is great for low and slow cooking or braising.

How Much Brisket Do I Need For 4 Adults?

The typical rule of thumb is 1/2 pound brisket per person, before cooking (brisket will shrink down while cooking). I like to purchase a 2.5-3 pound brisket for serving 4-6 people.

How Do You Braise Without A Dutch Oven?

To braise meat you simply need a dish that can be tightly covered for the long cooking process. If you do not have a Dutch oven, you can use a roasting pan or a pan covered with a tightly sealed lid with a double layer of aluminum foil.

red wine braised beef brisket sliced and served with potatoes and carrots.

What To Serve With Your Red Wine-Braised Beef Brisket?

Oven braised brisket pairs perfectly with hearty sides. Here are a few of my favorites to sides to serve with brisket:

I hope you enjoy this Red Wine-Braised Beef Brisket Recipe!

If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram! I love seeing my recipes come to life in your kitchen.

Red Wine-Braised Beef Brisket Recipe

Red Wine-Braised Beef Brisket

Make Red-Wine Braised Beef Brisket effortlessly with this easy recipe! The brisket is first seasoned to perfection, pan-seared on both sides, then slowly braised in an herbaceous wine mixture until it is fully cooked and fork-tender!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 6 people
Calories: 914kcal
Author: Capri Lilly

Ingredients

  • 2.5-3 lbs Beef Brisket, at least 1.5 inches thick
  • 2 tbsp Cooking Oil
  • 2 Large Heads of Garlic, cut crosswise
  • 1 Medium Onion, chopped
  • 3 Celery Stalks, chopped
  • 3 Carrots, chopped
  • 2 Jalapenos, chopped (optional)
  • 2 tsp Sea Salt
  • 2 tsp Freshly Ground Pepper
  • 1 tsp Smoked Paprika
  • 1 750 ml Dry Red Wine (like Cabernet Sauvignon)
  • 3 cups Beef Broth
  • 3 tbsp Tomato Paste
  • 4 Sprigs Rosemary
  • 3 Sprigs Thyme
  • 1 cup Parsley

To Thicken The Sauce

  • 3 tbsp Water
  • 2 tbsp Cornstarch

Instructions

  • Brown The Brisket
    Season the brisket generously on both sides with salt and pepper. Add the cooking oil to the Dutch Oven over medium-high heat. Pan sear both sides, starting with the fat side up.
  • Cook The Vegetables
    Set the brisket aside. Add the onions and saute for 2-3 minutes. Then add the garlic, celery, carrots, and jalapenos. Saute for 5 minutes.
  • Prepare the braising liquid
    Pour in the wine, reduce the heat to medium-low, and simmer until the wine reduces by half.
  • Preheat the oven to 325°F
  • Braise
    Add in beef broth, tomato paste, fresh herbs, and brisket. Cover and cook in the oven for 3-4 hours, or until fork-tender and the internal temperature of 180°F- 200°F.
  • Rest, then slice
    Transfer the brisket to a serving tray. Cover with foil and let it rest for 10 minutes. When ready to serve, slice against the grain.
  • Make The Sauce
    Strain the braising liquid to remove the cooked vegetables, herbs, and aromatics. Pour the sauce in a small saucepan over low heat. Stir in a mixture of cornstarch and water to thicken the sauce.

Notes

Key Tips:

  • Make sure your brisket is room temperature before pan searing. Set it on the counter at least 30 minutes before you are ready to prepare it to allow the brisket to come to room temperature. This helps the brisket cook evenly and guarantees the best texture.
  • When braising the brisket, the liquid should only cover 2/3rds of the meat. This is essential to properly braise your brisket.
  • Make sure the lid is tight and secure during the braising process.
  • Use the leftover liquid to make a roux (sauce) for the brisket. Simply strain the sauce and thicken it using cornstarch

Nutrition

Serving: 1g | Calories: 914kcal | Carbohydrates: 12.5g | Protein: 62.5g | Fat: 56.6g | Saturated Fat: 21.7g | Cholesterol: 211mg | Sodium: 1198mg | Potassium: 1146mg | Fiber: 2.6g | Sugar: 4.8g | Calcium: 73mg | Iron: 8mg

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