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Beef Brisket My Way


"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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6 h 15 m servings 529 cals
Original recipe yields 8 servings


  • Calories:
  • 529 kcal
  • 26%
  • Fat:
  • 39.5 g
  • 61%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 30.6 g
  • 61%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 43
  1. 50 Ratings

Most helpful positive review

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 othe...

Most helpful critical review

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 c...

Most helpful
Most positive
Least positive

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 othe...

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!

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

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 sauc...

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 m...

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

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

My husband and I both loved it, and it was really easy to prepare (at least, the crockpot way...) The meat just fell apart with a fork, and tasted really, really good. Thanks!

We love this one. I usually get a really large brisket and cut it into one large and a smaller one that I turn into a corned beef brisket I use this recipe by Ron Brobst and leave out the ca...