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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.

Source: Everyday Food, October 2009
Total Time Prep Servings



Cook's Notes

Serve with boiled new potatoes with chopped parsley

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How would you rate this recipe?
  • wildp39
    10 SEP, 2018
    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.
  • 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!
  • maggie58695051716
    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!

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