Beef Brisket My Way Recipe -
Beef Brisket My Way Recipe
  • READY IN 6+ hrs

Beef Brisket My Way

Recipe by  

"I wanted to find a way to make beef brisket that wasn't a BBQ recipe but wasn't just plain beef either. This is what I came up with and my family LOVED it."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    4 hrs

    6 hrs 15 mins


  1. Season the beef brisket with salt and pepper and place into a shallow baking dish or large resealable bag. Combine the Merlot and balsamic vinegar; pour in with the steak. Seal or cover, and marinate in the refrigerator for at least 2 hours.
  2. Preheat the oven to 300 degrees F (150 degrees C).
  3. Arrange onion rings in the bottom of a roasting pan. Season with garlic, thyme, and rosemary. Pour the marinade into the bottom of the pan along with the beef stock and stewed tomatoes, and lay the roast on top of the onions so they form a roasting rack. Cover tightly with a lid or aluminum foil.
  4. Bake for 3 hours in the preheated oven, then peel back the aluminum foil and add carrots and celery to the pan. Cover again and continue roasting for an addition 1 to 2 hours, or until the brisket can be pulled apart with a fork.
Kitchen-Friendly View


  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.

Reviews More Reviews

Most Helpful Positive Review
Feb 16, 2008

What a great find! I used the crock pot option, taking 7 hours on low. I was missing a few items, so took a chance and replaced merlot with cabernet, and basalmic with red wine vinegar. (In other words, any red wine and vinegar works.) I also added about an eighth a cup of brown sugar. Sorry for obliterating the recipe, but my family really liked it. It was a bit too sweet after a full serving for my 9 year old, so a full 5 stars to you (since I was the one who added the sugar). On top of garlic mashed potatoes, a winner! We will make it again.

Most Helpful Critical Review
Oct 01, 2009

This was pretty good but certainly not five stars. If I made it again, I probably wouldn't make it the same way. I cooked it in the oven for four hours - used a 4 pound brisket but it did not come out fork tender. I used fresh rosemary, extra carrots and I added some liquid smoke, I also thickened the juices to make a gravy. The carrots were delicious but the meat a little too tough.


43 Ratings

Jun 15, 2008

It worked great--I skipped marinating it and just tossed all the ingredients into a slow cooker for 6 hours on high (or even 7). Delicious!

Jan 16, 2008

This was very good! I did it in the crock pot and we loved it. I'll be sad when the leftovers are gone!

Apr 13, 2008

We've been wanting to try a beef brisket for a long time. It was right around New Years and it didn't make sense to try a BBQ recipe so we tried this one. I'm not a vegetable eater, but the sauce made all the veggies taste great and my boyfriend and I were fighting over them. The second time we did it we added potatos! YUM!

Sep 25, 2008

Great new recipe...however I thought the balsamic came through a little too strong but my hubby, who hates vinegar of all types, loved it. Very tender and sliced beautifully. Will definitely make again, with a reduction in the balsamic.

Jan 18, 2008

My whole family enjoyed this with mashed potatoes. I threw in a few extra carrots because we just love them. Thanks for the recipe!!

Feb 18, 2009

A knock-out! My family gobbled this up like there was no tomorrow, and they're not big beef eaters!


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  • Calories
  • 529 kcal
  • 26%
  • Carbohydrates
  • 10.5 g
  • 3%
  • Cholesterol
  • 117 mg
  • 39%
  • Fat
  • 39.5 g
  • 61%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 30.6 g
  • 61%
  • Sodium
  • 271 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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