My Red Wine Braised Brisket is a tender, flavorful dish that transforms a tough cut of meat into juicy brisket perfection. Perfect for special events or a cozy family dinner, this beef brisket recipe features dry red wine, caramelized onions, and fresh thyme for a rich, hearty flavor. With minimal effort and a preheated oven, you'll have perfectly cooked brisket that's ideal for serving with mashed potatoes or sweet potatoes. Simple, comforting, and absolutely delicious!
I love making this Red Wine Braised Brisket for all the Jewish holidays—it’s become a cherished tradition in our home. Although I’m not Jewish, my husband is, and I enjoy bringing a touch of Italian flavors to this classic Jewish recipe. One of my favorite parts is using the same bottle of dry red wine we’ll be drinking with dinner, which ties the whole meal together beautifully. It’s a true labor of love that always brings everyone to the table with smiles!
Looking for more? Try my Short Rib Ragu, Beef Ribs, and Shredded Beef.
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🌟 Why You'll Love this Recipe
- Rich, Hearty Flavor: This red wine braised brisket combines dry red wine, caramelized onions, and fresh thyme to create a deep, savory braising liquid that infuses the brisket with luxurious, melt-in-your-mouth flavor.
- Perfect for Special Events: Whether it's Rosh Hashanah, Passover, or a cozy family dinner, this beef brisket recipe feels both timeless and elegant, making it an ideal centerpiece for gatherings and celebrations.
- Minimal Effort, Big Reward: With simple ingredients like garlic cloves, bay leaves, and a bottle of wine, this recipe comes together easily in a large dutch oven, delivering juicy brisket and a silky sauce with little effort.
🥘 Ingredients
- Olive Oil: The base for browning the brisket, olive oil provides a light yet flavorful foundation that helps achieve the golden brown crust, locking in the juices and enhancing the overall richness of the dish.
- Large Onions: Thinly sliced large onions add natural sweetness and depth to the braising liquid, breaking down into a caramelized base that pairs beautifully with the brisket and sauce.
- Garlic Cloves: Smashed garlic cloves infuse the cooking liquid with a fragrant, savory aroma, complementing the robust flavors of the wine and herbs.
- Dry Red Wine: The star of the braising liquid, dry red wine adds bold, rich flavor and complexity to the brisket while helping tenderize the meat during the slow cooking process.
- Bay Leaves: A classic addition to any braised dish, bay leaves impart subtle earthy notes that balance the richness of the tomatoes and wine.
- Fresh Thyme: Sprigs of fresh thyme enhance the aromatics, adding a touch of herbaceous flavor that elevates the braised brisket.
- Whole Peeled Tomatoes: These canned tomatoes break down into a flavorful, slightly tangy base for the sauce, perfectly complementing the savory depth of the brisket.
- Tomato Paste: A concentrated tomato flavor enhancer, tomato paste brings a touch of sweetness and richness to the braising liquid, tying the dish together.
- Kosher Salt and Black Pepper: These essential seasonings bring out the natural flavors of the brisket and the cooking liquid, ensuring the dish is perfectly balanced and well-seasoned.
- Parsley: A fresh, vibrant garnish that adds a pop of color and lightness to the finished dish, rounding out the rich, hearty flavors.
See recipe card for quantities.
🔪 Step by Step Instructions
Preheat the Oven: Preheat your oven to 350°F.
Season the Brisket: Generously season brisket on all sides with kosher salt and black pepper, ensuring even coverage.
Sear the Brisket: In a large dutch oven, heat a small amount of olive oil over medium-high heat. Add the brisket and sear until golden brown on all sides, about 10 minutes. Remove the brisket and set it aside.
Build the Braising Liquid: Lower the heat to medium and add sliced large onions and smashed garlic cloves to the pot. Sauté until softened and lightly caramelized, about 5–7 minutes. Stir in the tomato paste and cook for an additional 1–2 minutes until fragrant.
Deglaze the Pot: Pour in the dry red wine, scraping up any browned bits from the bottom of the pot to incorporate all the flavor. Add the whole peeled tomatoes, bay leaves, and fresh thyme, stirring to combine.
Place the Brisket: Place the seared brisket back into the pot, fat side up, ensuring it is nestled into the braising liquid.
Cover and Braise: Cover the pot with a lid or aluminum foil and transfer it to the preheated oven. Cook for 3.5 hours, basting the brisket with the cooking liquid every 30 minutes to keep it moist and flavorful.
Blend the Sauce: Once the brisket is tender, remove it from the pot and let it rest for 10–15 minutes on a cutting board. Use an immersion blender to blend the braising liquid into a smooth, silky sauce directly in the pot. Alternatively, transfer the mixture to a blender in batches, blend until smooth, and return to the pot.
Slice the Brisket: Slice the rested brisket against the grain into even slices.
Serve: Serve the sliced brisket on a platter, surrounded by the braised onions and tomatoes. Spoon the sauce generously over the top and garnish with fresh parsley. Enjoy!
👩🏼🍳 Chef's Tips
- For the best flavor, use the same dry red wine in the braising liquid that you plan to serve with dinner—this ensures the flavors complement each other perfectly and enhances the overall dining experience.
📖 Substitutions & Variations
Red Wine Substitute: If you don’t have dry red wine, try substituting with white wine for a brighter, lighter flavor or beef broth for a savory depth. These options still create a flavorful braising liquid while adjusting to what you have on hand.
Herb Variation: If you don’t have fresh thyme, substitute it with rosemary or oregano for a slightly different herbaceous note. Each adds a unique flavor to the braised brisket while maintaining its rich, aromatic profile.
Tomato-Free Option: For a variation without tomatoes, use homemade chicken stock or beef broth instead of canned tomatoes and tomato paste. This creates a more classic au jus-style braising liquid that pairs beautifully with the tender meat.
💭 Recipe FAQs
Absolutely! This braised brisket tastes even better the next day as the flavors have more time to meld together. After cooking, let the brisket cool completely, then store it in an airtight container with the braising liquid. Reheat it gently in a covered pot over low heat or in the oven at 300°F until warmed through. This makes it a perfect dish for holiday meals or special events when you want to save time on the day of serving.
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🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Red Wine Braised Brisket
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Equipment
- Oven
- Large ovenproof pot with lid
- Tongs (for handling brisket)
- Cutting board and chef's knife (for slicing onions and brisket)
- Immersion blender or regular blender (for making the sauce)
- Ladle or spoon (for basting and serving)
- Aluminum foil (optional, for covering pot)
Ingredients
- 3 lb untrimmed flat-cut brisket
- 2 large onions thinly sliced
- 6 garlic cloves smashed
- 6 sprigs of thyme
- 2 bay leaves
- 1 28oz can whole peeled tomatoes
- 1 tablespoon tomato paste
- 750 ml dry red wine
- Kosher salt to taste
- Black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the Oven: Set the oven to 350°F (175°C).
- Season the Brisket: Generously season the brisket on all sides with kosher salt and black pepper.
- Brown the Brisket: Heat a small amount of oil in a large ovenproof pot over medium-high heat. Once hot, place the brisket in the pot and brown on all sides, about 10 minutes total. Use tongs to turn the brisket for even browning. Remove from pot and set aside.
- Build the Braising Base: In the same pot, add the onions, garlic, thyme, bay leaves, whole peeled tomatoes, tomato paste, and red wine. Stir well to combine and season lightly with salt and pepper.
- Begin Braising the Brisket: Place the browned brisket back in the pot, fat side up, resting it on top of the mixture. Cover the pot with a lid (or aluminum foil) and transfer to the preheated oven.
- Braise the Brisket: Cook the brisket for 3.5 hours. Every 30 minutes, use a ladle or spoon to baste the brisket with the juices in the pot.
- Prepare the Sauce: Once the brisket is tender, remove it from the pot and let it rest on a cutting board for 10–15 minutes. Use an immersion blender directly in the pot to blend the sauce until smooth and silky. If using a regular blender, let the mixture cool slightly, then blend in batches and return to the pot to reheat.
- Slice and Serve: Slice the rested brisket against the grain into even slices. Serve over the braised onions and tomatoes, generously spooning the sauce on top. Garnish with fresh parsley before serving.
Notes
- Choosing Your Brisket: Select a high-quality cut for optimal flavor and texture.
- Cooking Time: Ensure the brisket braises low and slow for tenderness.
- Blending the Sauce: For a chunkier sauce, skip the blending step.
- Serving Ideas: Pair with mashed potatoes, polenta, or crusty bread for a complete meal.
🌡️ Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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