Recipe by RickyBobby
"This is yummy the day you make it, but is even more delicious the next day."
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ground black pepper
1 (3 pound)
red onion, sliced
1 (14.5 ounce) can
1 (8 ounce) can
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.
OK but I have had better. Read reviews and tried but they made no difference. Doing it on my own next time.
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.
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.
Wowza ... I don't ever review but felt compelled to because this was delish! Threw in about a quarter cup extra cab, minced garlic, white onion and chicken broth (that is what I had on hand) and the last hour cooked fusilli noodles (half bag for 3 pd cut of meat). Added water through out basting. Tender meat, great sauce with the noodles, amazing taste! Thanks for the recipe :)
Omg!! Thank you for this recipe! I was looking for a brisket and came across this one. The reviews were great. I usually don't go with recipes with only 12 reviews but I was intrigued. I followed recipe exact and it was wonderful! It brought back memories of my great grandma's cooking. This is a keeper!
I loved this recipe! I did alter it a little bit. I could only find a 4lb brisket. It had quite a bit of fat so it probably ended up being a 3 lb piece. I added a little more of each spice and maybe a quarter more of wine. I used the wine Lambrusco. My husband and I love this wine. My husband loved the brisket and took the left overs to work the next day, he said it was even better the next day. I didnt get to taste it, because he took it all but I will definitely be making this again.
When I read the recipe, I thought the cooking temperature was high for a moist, tender brisket. Wrong! The meat was fork-tender and delicious. I had to substitute tomato paste for the sauce, and chicken broth for the beef broth because that was what was in the house. Then, because I fiddle with all recipes, I added about 1/4th teaspoon of liquid smoke, tamari, and garlic powder. They weren't necessary, because the beef was delicious anyway. My family will be on my case to make this again - soon! It's a delicious, simple recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Wine-Braised Beef Brisket
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 226
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