Beef Brisket My Way

Beef Brisket My Way

37
JosiesMom 2

"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

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

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Nutrition

  • 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

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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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Directions

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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.

Footnotes

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

Reviews

37
  1. 43 Ratings

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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...

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!

This was good, though after 8 hours in the crock pot, not as tender as I would have hoped. Maybe it works better to bake it as written but I just wasn't around for the maintenance! A bit too m...

Great recipe,messed up and used half a cup of wine and balsomic but was still great.Used fresh ground pepper and kosher salt.Still came out great and the kids loved it.