Wine-Braised Beef Brisket Recipe -
Wine-Braised Beef Brisket Recipe
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Wine-Braised Beef Brisket

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    2 hrs 30 mins

    2 hrs 45 mins


  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.
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  • 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.

Reviews More Reviews

Dec 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.

Feb 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.

Mar 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.

Jan 13, 2014

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.

Mar 29, 2014

Delicious and super easy!

Apr 24, 2014

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.

Apr 20, 2014

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!

May 28, 2013

This recipe was absolutely delightful. There wasn't much left, but the leftovers the next day were better than the first day. I cooked it a full three hours and it was falling apart. YUM. would add a photo but we were too busy eating!


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  • Calories
  • 327 kcal
  • 16%
  • Carbohydrates
  • 3.3 g
  • 1%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 25.1 g
  • 39%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 18.4 g
  • 37%
  • Sodium
  • 649 mg
  • 26%

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

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