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.

Everyday Food, October 2009


Read the full recipe after the video.

Recipe Summary

35 mins
4 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 (5)

121 Ratings
  • 5 star values: 18
  • 4 star values: 24
  • 3 star values: 47
  • 2 star values: 27
  • 1 star values: 5
Rating: 4 stars
Never made brisket before so I knew going into this there would be a learning curve. Wanted to try something different for Rosh Hashana. The recipe is easy to follow. I will admit I went overboard buying brisket and ended up with a 7 pound roast, not the 3-4 they speak of. I read in one review that the gravy was a bit bland, so looked at other recipes to see what else I might want to add. Someone mentioned using merlot wine for the sweetness. So, I got a 'fusion' wine AND some merlot and mixed them together after tasting the fusion. I also added onions to the mix. When I tasted the gravy initially, it was kind of watery, so I added some bayleaves, non salt herbal seasoning, and salt and pepper. The bay leaves really added what I was looking for! The result was delicious! would definitely make again! The gravy does cook down so don't be afraid to use more wine if you have a bigger cut of meat. I will admit the meat could have been more tender, but I read (after the fact) that it has to be cooked slow at low temps. This recipe calls for 350 x 4 hrs. Maybe next time I will turn it down to 325 and see how it goes.
Rating: Unrated
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!
Rating: Unrated
I wonder if can you do this in a slow cooker?
Rating: Unrated
I just made this recipe yesterday and it turned out fantastic! I only added some fresh herbs before placing it in the oven.
Rating: Unrated
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!