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Red Wine Braised Beef Brisket

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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

Ingredients

Directions

Cook's Notes

Serve with boiled new potatoes with chopped parsley

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Reviews

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How would you rate this recipe?
121
  • 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.
    Reply
  • 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!
    Reply
  • maggie58695051716
    29 NOV, 2010
    I wonder if can you do this in a slow cooker?
    Reply
  • 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.
    Reply
  • 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!
    Reply

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