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Red Wine Braised Beef Brisket


Slow braising an otherwise tough cut of meat like brisket turns the beef meltingly soft. This dish will warm you on chilly fall and winter nights.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, October 2009


  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 3 1/2 pounds beef brisket, cut into 3-inch pieces
  • Coarse salt and ground pepper
  • 8 shallots, halved
  • 6 garlic cloves, smashed and peeled
  • 3 cups dry red wine


  1. Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Season brisket with salt and pepper; in batches, cook, turning occasionally, until dark brown on all sides, about 20 minutes total. Transfer brisket to a plate and discard fat from pot. Return pot to heat and add 2 teaspoons oil and shallots; cook, stirring, until shallots are browned, 3 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.

  2. Add wine and simmer rapidly until reduced by three-fourths, about 15 minutes. Return beef to pot and add just enough water to cover meat (5 to 6 cups). Bring to a boil, cover, then place pot in oven. Cook until beef is tender, 3 1/2 to 4 hours.

Cook's Notes

Serve with boiled new potatoes with chopped parsley

Reviews Add a comment

  • MS11949994
    21 JAN, 2011
    A fabulous recipe! I used Stag's Leap Cabernet. Pricey, but beyond delicious!! I think the quality of wine has a lot to do with flavor. It was simply divine and worth the price of the wine! Thank you everyday cooking!
  • MS11204385
    29 NOV, 2010
    I wonder if can you do this in a slow cooker?
  • HelloJules
    15 MAR, 2010
    I just made this recipe yesterday and it turned out fantastic! I only added some fresh herbs before placing it in the oven.
  • MS11193588
    6 MAR, 2010
    I made this and found this to be a very easy recipe. I felt that the sauce lacked something, so I added 1 Tablespoon of tomato paste and some thyme and I'm glad I did this. Very simple to make and economical. I served this with my own version of glazed carrots and the buttered parsley noodles. Very comforting!