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.
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 good! I didn't realize I was out of onions until I started the recipe, so I threw in some minced dried onion to make up for it. We really enjoyed this brisket! Flavorful, very tender, and yummy. Thanks!
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.
Holy cow this is good. I made this a day before a small get together and heated it up the next day and the flavor was just astounding. Fantastic recipe. Very easy to make.
I followed the recipe for the most part, although I never meaure exactly. I also added garlic powder. The sauce got too salty overnight, so be careful with the salt. This recipe was easy to make and turned out very tender. It made excellent sandwiches on potato rolls with some cheese and mayo.
* 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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