Wine-Braised Beef Brisket
This is yummy the day you make it, but is even more delicious the next day.
This is yummy the day you make it, but is even more delicious the next day.
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.
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!
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 :)
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.
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.
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.
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
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.
Made this last night. Followed the recipe exactly and we absolutely loved it. I used a red merlot as I'm not really familiar with cooking with red wines. The sauce turned out amazing. I served with basmati rice and steamed cauliflower, zucchini and asparagus. This recipe stays in my arsenal. Thanks so much for posting it.
Excellent...served with garlic mashed potatoes. The next day we ate salad.
This recipe was absolutely delightful. There wasn't much left, but the leftovers the next day were better than the first day. I cooked it a full three hours and it was falling apart. YUM. would add a photo but we were too busy eating!
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.
Delicious and super easy!
It's really good...great for sandwich too
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!
This was very simple and good. I didn't have tomato sauce so I used a can of diced tomatoes and it was delicious. I too was afraid that 350 would be too hot for the meat but it was perfect.
best recipe ever !! 1st attempt to use this recipe to cook, everyone loved it & not even a piece left. tender & juicy after came out from the oven. will cook again & make it as Fathers Day gift :-). thank you so much for sharing this recipe , Bobby Ricky
Everyone enjoyed it. Used low salt beef broth and tomato sauce. Marsala wine.
I made this to night and it was fabulous. I wasn't sure if it would work with a bottom round roast since that is what I had, it didn't disappoint me. The cooking liquid made all the difference the meat was so tender it melted in your mouth.
Excellent! Tender, flavorful brisket. Smartest brisket I know...It Makes it's own gravy! I saved some time, by slicing the onions the night before making the dish. Easy to prepare this meal, just time consuming on cooking. Well worth the wait! Will make again.
Made the house smell so yummy and the meal was delicious. The only change I made was added garlic.
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.
OK but I have had better. Read reviews and tried but they made no difference. Doing it on my own next time.
Have made this a few times and everyone loves it! It's easy to make and delicious.
This was very easy and delicious! Brisket is very fatty, so keep that in mind before you start. I had to use a larger brisket to feed my crew!
Can't say I loved it, but can't say I didn't love it either. Maybe it was the wine I used or the use of the tomato sauce...just couldn't figure out what it was about the flavor that seemed a little "off" to me. Anyway, thanks RickyBobby for submitting this. From all the rave reviews I'm sure it's me and not the recipe.
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.
I had never made a brisket before, and this looked like a good recipe to try and I'm glad I did. While cooking, I was worried it was going to be overdone, as every time I checked it to turn the meat, the sauce was boiling, but it turned out very good and not over cooked at all. After cooking, I sliced it up and returned the meat to the pan to soak up the 'gravy' while I finished up the mashed potatoes. I will certainly make this again.
5 star recipe! Fantastic taste and easily done. It's a keeper.
I made this exactly as the recipe stated and it was excellent. My dinner guests raved about it and I thought about how good it tasted for days.
Absolutely delicious! DH & I ate every single bite and were looking for more. Easy to prepare & delicious to eat, you can't get any better than that.
We made it with a moose brisket instead of cow. The entire family loved it, even choosy children.
This is my second time making this recipe. Both times my family absolutely loved it! I wouldn't change a thing!
This is a delicious recipe. My family really liked it. I added some sauteed mushrooms with garlic to the sauce at the end, but otherwise followed the recipe. It would make a great 'special occasion' meal! Thank you RickyBobby!
This recipe is fantastic! My stepdaughter said it was the best brisket I've ever made. My husband said O...My...God. My MIL said it was sooooo delicious with a big grin on her face. That makes this recipe worth its weight in gold.
So delicious and it fills the home with the most wonderful aroma! Easy to prepare and so moist. Ten stars!!
Wow, is this good. Have made a lot of Brisket, this recipe is a keeper. I seared the meat in an oval enameled cast iron Dutch Oven then just popped it into the oven with the lid on.
Made as directed except in enameled cast iron dutch oven. Also added 1 tsp garlic powder to rub. Excellent. Will make again.
I have never submitted a review but this was incredible! It was super easy. I followed the directions to the letter. It was as good if not better the next day. People came to my office the next when I reheated it at work because it smelled so good! Definite keeper!
This was really good....I'm always afraid of beef because where I live it's free range and usually very tough...I made this cook it 2 1/2 hours and it came out really delicious and soft. The only thing I would change is use low sodium beef broth next time because the combination of the rub and that made the sauce that reduced down a little salty. Oh I also sautéed in 2 cloves of garlic with the onions which gave a nice aroma....thanks for this recipe!
Did not use the onion due to dietary restrictions. We all liked it, the beef was tender. I could only find a 2.15 lb. brisket, after browning it in my dutch oven I put it in the oven for 2.5 hours.
Very good! I’m glad I read through some reviews because I was thinking 2.5 hours at 350 seemed wrong, but it does work beautifully! I added a few extra spices to our taste, but for the most part followed the recipe as directed. Solid brisket recipe. My husband went back for seconds. Looking forward to the leftovers.
I don't like to drink red wine, but I do occasionally use it in sauces, so this recipe intrigued. I made it for company, so crossed my fingers. It was delish! We are both on low-sodium diets, so I swapped 1 Tbsp salt with 2 Tbsp of Mrs Dash Table Blend, and used no salt-added bone broth and tomato sauce. Still great! The wine adds body and flavor, without overwhelming. As others suggested, I made it a day ahead, sliced the roast, and returned it the pan, and covered it with sauce before refrigerating. The next day I brought it back to room temperature, then reheated at 200° for an hour. Perfection.
To be honest, I haven't tried it yet, but can't wait via the awesome reviews! Curious, has anyone tried doing this in the crockpot? It's my favorite way to cook and wondered how long to cook for? Thanks! It looks wonderful!
Very moist and flavorful. Will definitely make again.
Added about 4 cut up carrots. It was yummy and a big hit with the whole family
My very first beef brisket- mainly because our family eats little to no red meat- but I had tasted someone’s brisket at a party and wanted to try it- what a smashing success- wouldn’t even think of looking for a different recipe- easily made and perfect outcome- had to tell my grandsons it was a different kind of chicken ( as they didn’t want to ‘try’ meat!) and they gave me two thumbs up! Added sautéed mushrooms to gravy just because....I will likely serve it over the holidays as something different!
I LOVE this recipe. Comes out so tender every time. I thicken the gravy a little. My family loves it.
Made this over the weekend with a 14lb brisket, multiplied the recipe by 4, I did add Garlic Powder to the spice rub. Put the rub on Friday and then cooked it Saturday night for Sunday. Everyone loved it. Said it was the Best of the 3 main dishes there.
Okay, I made an almost 7 lb brisket for a dinner party of 5 and didnt have as much left over as I expected. I used Tempranillo Merlot for the wine and yellow onion and also sprinkled it with a “Burgundy Pepper” seasoning I bought at the farmers market. I seared it as they suggested and then started it in my 200 degree roaster for an hour or a little less (bc I was baking a pie in my oven) before transferring it to a large double grill pan, covered it in aluminum foil and baked it at 350 for another 2 hours and 15 min then let it rest a half hour before peeling off the foil and slicing it on my cutting board and placing it back into the juices and recovering w foil and served it about 40 minutes later. It was the best brisket I have ever made and all my guests raved about it. I normally do brisket a little more BBQ in style but this is much more sophisticated than that and more tender. Leftovers have been incredible also. I give this high marks, but definitely use a high end merlot or merlot blend!
Made it exactly as recipe described. It was excellent.
It was divine! I didn't measure the ingredients (I'm not a measurer), but everyone raved about it. I used mushrooms and shallots instead of onions. Yummy!
Amazing flavor! Will do this many times in the future! Yum!
Made this exactly as shown. Just outstanding.
The cut of beef I used was labeled London broil. Not sure if hunting for brisket would have made much difference. It made way more gravy than needed for mashed potatoes. I'd cut back on the liquids next time & hope that they would thicken up better. Used fresh thyme & rosemary & button mushrooms. Everyone liked the taste & tenderness of this meat.
Delicious and super easy. My sauce never thickened but still great. Based on ingredients, not sure why this would ever thicken so curious about that. Thx for sharing.
I think brisket need to sit for a day before serving
Made the recipe as written. Was a perfect Sunday night supper. Would definitely make it again.
I made this for Christmas. Larger slice of meat so had to double the recipie. It was amazing and a huge hit. The meat was tender flavorful and needless to say not much left for leftovers. I highly recommend this.
Good flavor. I will definitely try again. I followed all instructions and recipe but used an eye of the round cut and cooked it in the slow cooker for the final part.
Totally void of flavor. I thought a long braise would infuse some but was wrong. Only did this as a trial run for the upcoming holidays. Will not be on any menu.
We love it. Made it a few times!
This is a delicious recipe with great aroma that fulls the house, comfort food. I used sweet onion and red onion and 3 cloves of fresh crush garlic that i added to the onions as they cooked in my cast iron pot and used convection @350 for 2.5 hrs.
I followed this recipe to a T. I really wanted to like it but it lacked flavor and was not tender. If I ever try it again, I would try it in a crock pot.
I made this a day ahead of time because I knew I would be pressed for time the next day. I used a 2 lb. brisket, but used the full amount of the other ingredients. I seared it on both sides as directed and removed it from the pan. Then I sautéed the onions for a couple of minutes and deglazed the pan with the beef broth, then stirred in the tomato sauce and wine. I returned the brisket to the pan on top of the onions and put it in the over at 350 degrees. After an hour I spooned some of the liquid and a lot of the onions over the top and returned it to a 300 degree oven. It seemed to have a lot of liquid at that point, but it does simmer down quite a bit. After a total of three hours I removed it from the oven and allowed it to cool somewhat, transferred it to another container and refrigerated it. The next morning I sliced the brisket and returned it to the refrig. Then, at dinnertime, I only had to reheat it and serve. Hubs liked this a lot, but I found it to be pretty greasy. It was probably my brisket, even though I sliced off a lot of fat from the bottom. I can see trying this with a pot roast next time. And I’ll add more onions. They seemed to disintegrate over the long cooking time.
Awesome! The taste reminded my husband of how his mother used to make a sauce! Great!
I made this dish for dinner last night, following the ingredients exactly. Not having a baking dish that could be used on top of the stove as well, I used a large, heavy non-stick skillet. I browned the meat, put it into a foil-lined baking dish, and then did the onions and added the other ingredients. I poured this into the baking dish, covered everything with foil, and put it in the oven for an hour, then basted the meat and put it back in the oven for 2 more hours. I had some concern about the temperature, but relied on the reviews. The meat was absolutely delicious, moist and cut-with-a-fork tender. Surprisingly, the union was outstanding too. My husband said it was as delicious a meat dish as he had ever had, and far surpassed any brisket he had ever been served. We had leftover brisket for lunch today, and it was excellent heated up. My husband says we'll be having brisket again soon now that "we" know such a great recipe. I'm fine with that since it was so good and so easy to make.
This is AMAZING! Try this with Aimee's Mashed Cauliflower 'Potatoes', found here on Allrecipes for a healthier option that pairs wonderfully. Definitely my new favorite meal; hearty & super easy to make in the crock pot too! Sauté a clove of garlic & mushrooms too, if thats your thing!
this was awesome everybody loved it would make again
Best brisket I have ever made in the last 20 years
This was incredibly delicious. I read every where that if you want a tender brisket you have to smoke it for 12 hours or have it in the oven at low heat for 6 hours. I made this one in about three and half hours. When I took it out of the oven, I reduced the juices by half and poured a good amount to each serving. Served it with a side of cole slaw and mix of small potatoes. I did make a small change only because I forgot to buy the thyme so I replaced it with oregano and I added seasoned salt to the onions when I was cooking them. The red wine I used was Pinot noire. Everyone loved it, my aunt even suggested that we replace the ham at Christmas dinner with this wine braised brisket recipe. This recipe was easily doubled to accommodate a 7 1/2 pound brisket.
We have never been able to make brisket to our liking. This recipe is a keeper and we just made it again. Smells like Julia Child’s Boef Bourgogne! We love it!
This was only ok. Not worth the many hours of cooking.
First time making beef brisket. Excellent gravy. I’ll definitely make again.
I made this as is,it was delicious. This is definitely a keeper.
WOW!! So good - the only regret I have is, I bought a 4 pound briskit and cut off about a pound to store in the freezer. I should have just cooked all of it, I don't have nearly the leftovers I was hoping for!! I suggest preparing it exactly as written, it is really delicious.
This recipe is fantastic! I made it last night as directed with one exception. I used angus beef stew meat because the grocer was out of brisket. Therefore, I cooked on the stove top for an hour in lieu of roasting. My family kept complimenting me on the meal. I served with grilled lemon asparagus spears, tricolor pearl quinoa and crusty bread. The plate was colorfully appealing!
My husband made this and it was absolutely delicious. The only change was he used a yellow onion instead of red because that's what we had on hand, and he added garlic. It's a great recipe for a dutch oven. We'll be making this again.
Didn't change a thing... and it was so tender and delicious. Thank you so much for sharing - what an easy and amazing recipe!!! family LOVED it!!
I love this recipe! I've made it several times and used different cuts of beef. As other reviewers have, I've changed it up a few times. Added more wine, garlic or used cooking onions. This is great basic recipe and a pretty good base to start and experiment. It's very tender regardless of the cut of beef you're using.
I followed the recipe exactly. It was okay, but not spectacular. The meat was tender, but the seasoning was a little lacking for me. The rest of the family agreed.
This was yummy. I added a bit of rosemary and garlic as well. Definitely even better the next day! I also cut up a little of the cold leftovers and added them to a spinach salad - yum!
Great recipe, but I added garlic and onion powder to the dry rub, 1/2 cup more red wine, and an extra onion
I bought a 2.5 lb brisket and cooked it in my 4 quart braising pan. It was very easy to make and came out pretty well. Served with Honey Maple Roasted Carrots and French bread to soak up all the brisket sauce.
Holy Bambam! This is delicious. I made it exactly as recipe stated, except I threw in some garlic cloves. This was superb! thank you a zillion.
Made this last week and followed directions exactly as written. A must try. This definitely part of our go to line up now.
This recipe is very easy to make, and it's delicious. The brisket comes out almost fork tender. I did change the herb from thyme to rosemary simply because I prefer the flavor of rosemary. I will make it again.
The acid from the red onion seemed to permeate the sauce to a degree that it was overpowering. I like onion, but I would use half of what is called for. Don't think I'll make this again though.
Good enough to serve guests at Sunday dinner! I roasted this in a slow cooker for 6 hours, then let it stand for a while before slicing. The aroma filled the house with hints of wine and thyme.
This is fantastic and easy. I had a larger brisket then what's listed, a 5 lb vs the 3. So I doubled the ingredients, except for the onion (I used white instead of red). I also added a half hour cooking time, so 3 hours total basting every hour. It was excellent, also added a little flour at the end to make the sauce a bit more of a gravy.
I will definitely prepare this again. Turned out tender and delicious, made it the night before serving, sliced it and placed meat back in the gravy filled pan overnight. I might use a little less wine next time, just personal preference. I followed recipe without any changes.
This is the BEST brisket I have ever tasted. So simple but the flavors give the dish such depth. The only thing I changed is I put my oven on 320 and cooked it for 3.5 hours. Thank you!
This was my first time making brisket. I made it in the crock pot, set it to low when I left the house in the morning for work and it was super tender and juicy by dinner time.
no changes.....would GLADLY make again
Turned out as described. I cooked it in Le Creuset at 190 degrees F for 6 hours rather than higher temp for shorter time. I love doing that when braising. Only reason for 4 stars instead of 5 is that we were hoping for a tangier taste and should have picked a different recipe for that.
Easy, smelled good, excellent for holiday meals. Made the whole thing in a large oven safe.frying pan. For a 2 lb brisket, cooked it only 2 hours but would probably do a little less next time
Great recipe! I made it exactly as written except that I used white onions since I didn't have red in the house. My brisket was just under two pounds so I put in a little less beef stock. In other words, I only changed the recipe out of necessity. The recipe is perfect as is--tender and flavorful. The juice thickens up nicely while the brisket is roasting. A delicious and easy entree! Just add egg noodles or mashed potatoes and a salad and you're done.
This recipe was utterly delicious. I used this for a 9 lb whole brisket on sale from Costco for $2 a pound and just tripled the recipe. I didn't have beef broth so I used vegetable broth and added two packets of onion soup mix. I also substituted tomato paste with more broth and more wine in place of the tomato sauce. I added garlic because that's a flavor we really love in our household. Despite the size of the brisket, it came out amazingly tender, with plenty of delicious sauce. I sliced up the whole brisket, packaged it with sauce, and shared with friends. Everyone is loving it and asking for me to make it again.