"This is yummy the day you make it, but is even more delicious the next day." — RickyBobby
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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.
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.
Excellent...served with garlic mashed potatoes. The next day we ate salad.
Very juicy and delicious. I usually use my family as my test mice and this recipe did not make me feel bad about it. Will use this recipe many times. Thank you RickyBobby.
I had never made brisket before so I followed this recipe exactly. It was delicious! I used our homemade beef stock in place of broth, which I personally think put this over the top. Instead of basting, I turned the brisket over every 45 min or so (total 4 times). There was no need to reduce gravy as it cooked down to a a perfect consistency; just enough to flavor the buttered noodles I served this with. I honestly wish I could have rated it higher, and my family agrees. lol
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!
* 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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