Red Wine Braised Brisket

This Red Wine Braised Brisket is a hearty, flavorful dish featuring tender beef slow-cooked in a rich sauce of red wine, tomatoes, and aromatic herbs. Perfect for special occasions or comforting family dinners, it pairs beautifully with mashed potatoes or crusty bread.

Course Main Dish

Cuisine Italian American

Prep Time 30

Cook Time 3 30

Servings Servings

Calories 363kcal

Author Meghan Birnbaum

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

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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.

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