This is yummy the day you make it, but is even more delicious the next day.

RickyBobby
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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Mix thyme, salt, and black pepper in a small bowl and rub the mixture over both sides of brisket.

  • Heat olive oil in a roasting pan over medium-high heat; place brisket in the hot oil and brown on both sides, 3 to 4 minutes per side. Remove brisket from pan and set aside.

  • Place red onion slices into the hot roasting pan and cook and stir until onion is slightly softened, about 2 minutes. Stir in beef broth, tomato sauce, and wine.

  • Place the brisket back into the roasting pan and cover pan with foil.

  • Roast the brisket in the preheated oven for 1 hour; remove foil and baste brisket with pan juices. Place foil back over roasting pan and roast brisket until very tender and pan sauce has thickened, 1 1/2 to 2 more hours.

Cook's Note:

If you're going to serve this the next day, let the brisket cool, slice, and place the meat back in the pan with the juices and cover with foil. It will reheat faster and be extra-moist.

Partner Tip

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

Nutrition Facts

327 calories; 25.1 g total fat; 69 mg cholesterol; 649 mg sodium. 3.3 g carbohydrates; 18.4 g protein; Full Nutrition

Reviews (152)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/16/2012
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. Read More
(68)

Most helpful critical review

Rating: 2 stars
10/13/2014
OK but I have had better. Read reviews and tried but they made no difference. Doing it on my own next time. Read More
(5)
191 Ratings
  • 5 star values: 142
  • 4 star values: 37
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
12/16/2012
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. Read More
(68)
Rating: 5 stars
12/16/2012
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. Read More
(68)
Rating: 5 stars
02/11/2013
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. Read More
(48)
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Rating: 5 stars
04/20/2014
Omg!! Thank you for this recipe! I was looking for a brisket and came across this one. The reviews were great. I usually don't go with recipes with only 12 reviews but I was intrigued. I followed recipe exact and it was wonderful! It brought back memories of my great grandma's cooking. This is a keeper! Read More
(34)
Rating: 5 stars
09/07/2014
Wowza... I don't ever review but felt compelled to because this was delish! Threw in about a quarter cup extra cab minced garlic white onion and chicken broth (that is what I had on hand) and the last hour cooked fusilli noodles (half bag for 3 pd cut of meat). Added water through out basting. Tender meat great sauce with the noodles amazing taste! Thanks for the recipe:) Read More
(25)
Rating: 5 stars
03/23/2013
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. Read More
(21)
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Rating: 5 stars
08/17/2014
BRISKET SHOWDOWN! Wine-Braised Beef Brisket vs. Nana Lara's Brisket (both 5 star ratings but which did we like better?) Both turned out tender. Flavor wise - Nana Lara's is the winner in our family. The rub makes a huge difference which encrusts the brisket and gives it a slightly more tender edge. The soy/pineapple combo brings a yummy flavor. For this wine-braised recipe the tomato/wine flavor didn't really permeate into the flavor of the meat. So if you prefer a less sweet brisket you'd probably like this one better. Read More
(20)
Rating: 4 stars
04/24/2014
I loved this recipe! I did alter it a little bit. I could only find a 4lb brisket. It had quite a bit of fat so it probably ended up being a 3 lb piece. I added a little more of each spice and maybe a quarter more of wine. I used the wine Lambrusco. My husband and I love this wine. My husband loved the brisket and took the left overs to work the next day he said it was even better the next day. I didnt get to taste it because he took it all but I will definitely be making this again. Read More
(19)
Rating: 5 stars
01/13/2014
When I read the recipe I thought the cooking temperature was high for a moist tender brisket. Wrong! The meat was fork-tender and delicious. I had to substitute tomato paste for the sauce and chicken broth for the beef broth because that was what was in the house. Then because I fiddle with all recipes I added about 1/4th teaspoon of liquid smoke tamari and garlic powder. They weren't necessary because the beef was delicious anyway. My family will be on my case to make this again - soon! It's a delicious simple recipe. Read More
(17)
Rating: 5 stars
09/10/2013
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 Read More
(16)
Rating: 2 stars
10/13/2014
OK but I have had better. Read reviews and tried but they made no difference. Doing it on my own next time. Read More
(5)