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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat the oven to 300 degrees F (150 degrees C).

  • 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.

  • 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.

Nutrition Facts

529 calories; 39.5 g total fat; 117 mg cholesterol; 271 mg sodium. 10.5 g carbohydrates; 30.6 g protein; Full Nutrition

Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/17/2008
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 other words any red wine and vinegar works.) I also added about an eighth a cup of brown sugar. Sorry for obliterating the recipe but my family really liked it. It was a bit too sweet after a full serving for my 9 year old so a full 5 stars to you (since I was the one who added the sugar). On top of garlic mashed potatoes a winner! We will make it again. Read More
(84)

Most helpful critical review

Rating: 3 stars
10/01/2009
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 come out fork tender. I used fresh rosemary extra carrots and I added some liquid smoke I also thickened the juices to make a gravy. The carrots were delicious but the meat a little too tough. Read More
(5)
54 Ratings
  • 5 star values: 33
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
02/17/2008
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 other words any red wine and vinegar works.) I also added about an eighth a cup of brown sugar. Sorry for obliterating the recipe but my family really liked it. It was a bit too sweet after a full serving for my 9 year old so a full 5 stars to you (since I was the one who added the sugar). On top of garlic mashed potatoes a winner! We will make it again. Read More
(84)
Rating: 5 stars
02/17/2008
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 other words any red wine and vinegar works.) I also added about an eighth a cup of brown sugar. Sorry for obliterating the recipe but my family really liked it. It was a bit too sweet after a full serving for my 9 year old so a full 5 stars to you (since I was the one who added the sugar). On top of garlic mashed potatoes a winner! We will make it again. Read More
(84)
Rating: 5 stars
06/15/2008
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! Read More
(68)
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Rating: 5 stars
01/16/2008
This was very good! I did it in the crock pot and we loved it. I'll be sad when the leftovers are gone! Read More
(30)
Rating: 5 stars
04/13/2008
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 sauce made all the veggies taste great and my boyfriend and I were fighting over them. The second time we did it we added potatos! YUM! Read More
(21)
Rating: 5 stars
09/25/2008
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 make again with a reduction in the balsamic. Read More
(19)
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Rating: 5 stars
01/18/2008
My whole family enjoyed this with mashed potatoes. I threw in a few extra carrots because we just love them. Thanks for the recipe!! Read More
(12)
Rating: 5 stars
02/18/2009
A knock-out! My family gobbled this up like there was no tomorrow and they're not big beef eaters! Read More
(9)
Rating: 5 stars
03/10/2008
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! Read More
(8)
Rating: 4 stars
05/10/2008
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 much onion for me so I'll cut back next time. I'd probably also add more carrots. Read More
(7)
Rating: 3 stars
10/01/2009
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 come out fork tender. I used fresh rosemary extra carrots and I added some liquid smoke I also thickened the juices to make a gravy. The carrots were delicious but the meat a little too tough. Read More
(5)