Red Wine Braised Beef Brisket

Prep Time:
35 mins
Total Time:
4 hrs 30 mins

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.


  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil

  • 3 ½ 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

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