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Wine-Braised Beef Brisket

Rated as 4.64 out of 5 Stars

"This is yummy the day you make it, but is even more delicious the next day."
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2 h 45 m servings 327
Original recipe yields 8 servings


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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix thyme, salt, and black pepper in a small bowl and rub the mixture over both sides of brisket.
  3. 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.
  4. 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.
  5. Place the brisket back into the roasting pan and cover pan with foil.
  6. 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

Per Serving: 327 calories; 25.1 3.3 18.4 69 649 Full nutrition

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Read all reviews 136
  1. 173 Ratings

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Most helpful positive review

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.

Most helpful critical review

OK but I have had better. Read reviews and tried but they made no difference. Doing it on my own next time.

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Least positive

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 a...

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 foll...

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...

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 ...

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.

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 m...

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...

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 o...