Beef Brisket is the ultimate comfort food. It’s the perfect meal for a lazy Sunday dinner. Brisket needs to be cooked low and slow. With little preparation you can have a hearty dinner with little effort. Sear the meat and vegetables, throw them in the oven with some liquid and let the meat roast in the oven for hours. How easy is that?
This brisket makes enough for four people with a little left over. This slow roasted beef brisket comes out tender and melts in your mouth. I serve leftovers the next day on a roll with melted Swiss cheese and au jus. It is amazing!
As an added bonus everything gets cooked in one pan making for an easy clean up. I roasted my brisket with a mixture of carrots, celery, and onion. I also added a couple of garlic cloves for flavor. 
As a liquid for the brisket I used beef broth, red wine and a touch of Worcesteshire sauce. I like to baste my beef brisket every 30 minutes to an hour. If you do not have a baster go ahead and use a spoon to baste the brisket.
Beef brisket can be cooked many ways. Smoked and slathered with barbeque sauce, low and slow in a crock pot, or seared and roasted in the oven. Either way the end result is always amazing.
This beef brisket takes about 3-4 hours to cook. After your brisket comes out of the oven let it rest for about 30 minutes. If you cut into the brisket too early you will see the juices come out of the brisket and onto your cutting board. Allowing the brisket to rest after cooking helps retain the liquid and keeps your brisket moist.
This Slow Roasted Beef Brisket works great for leftovers. Make extra and save for the week ahead. This brisket can be used for sandwiches or even nachos. It tastes even better the next day.
The cut of brisket I used was a leaner cut known as “first cut” or “flat cut”. It is a thinner slice of brisket with less fat.
Brisket comes from the breast of the cow and is known for being a tough cut of meat if not cooked correctly. Because of it’s large amount of connective tissue this cut of meat needs to be cooked low and slow to break down the tissue.
I like to leave the excess fat on the brisket. It will help the brisket to stay moist while cooking.
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Slow Roasted Red Wine Beef Brisket
- Total Time: 255 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Tender brisket slow-cooked in red wine with carrots, celery, and onion.
A perfect make-ahead Sunday dinner.
Ingredients
- 2 lbs (907 g) beef brisket
- 0.25 tsp pepper
- 0.25 tsp salt
- 1 tbsp olive oil
- 2 medium carrots
- 2 stalks celery
- 1 small onion
- 3 cloves garlic
- 1.5 cups (355 ml) beef stock
- 3 tbsp red wine
- 1 tbsp Worcestershire sauce
- 2 whole bay leaves
- 0.125 tsp pepper
Instructions
- Preheat oven to 300°F (149°C).
- Season the brisket with salt and pepper.
- Add ½ tablespoon oil to a cast iron skillet.
- Over high heat, sear the brisket on both sides for about 2 minutes per side. Remove from the pan and set aside.
- Add ½ tablespoon oil to the same cast iron pan. Cook carrots, celery, and onion for 3-4 minutes, until slightly tender.
- Add garlic and cook for 1 minute.
- Add beef stock, red wine, and Worcestershire sauce. Bring to a simmer.
- Remove from heat and add bay leaves; season with pepper.
- Place in the oven and cook for 3-4 hours, basting every 30 minutes to 1 hour. Add more beef stock if needed. The brisket should be easy to cut and fall apart with a fork.
- Remove from oven and let rest for at least 30 minutes.
- Cut or shred and serve immediately.
Notes
- For deeper flavor, marinate the brisket in the red wine mixture for at least 2 hours before cooking.
- To speed up the cooking time, use a pressure cooker instead of slow roasting. Adjust cooking time according to your pressure cooker’s instructions.
- Leftovers can be stored in the refrigerator for up to 4 days and are even better the next day!
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 4
- Protein: 40
- Cholesterol: 100
Frequently Asked Questions
What temperature and how long should I roast a beef brisket in red wine?
A low oven around 300 F for 3.5 to 4.5 hours is standard for a 3 to 4 pound brisket. The meat should be fork-tender and pulling apart at the edges when it is ready.
How much red wine do I need and does the type matter?
About one to one and a half cups is enough to braise the brisket without drowning it. Use a dry red like Cabernet or Merlot that you would actually drink, since the wine reduces and concentrates as it cooks.
Can I make this brisket a day ahead?
Yes, and it is often better the next day after the braising liquid has had time to be absorbed back into the meat as it cools. Refrigerate the brisket in its juices, slice it cold, and reheat covered in a low oven with some of the braising liquid spooned over it.
