Rating: 4.5 stars 4.6
207 Ratings
  • 5 star values: 156
  • 4 star values: 37
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 1

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

Recipe Summary

prep:
15 mins
cook:
2 hrs 30 mins
total:
2 hrs 45 mins
Servings:
8
Yield:
8 servings
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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.

Nutrition Facts

327 calories; protein 18.4g; carbohydrates 3.3g; fat 25.1g; cholesterol 69.1mg; sodium 649mg. Full Nutrition
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