Brisket Beef Recipe – Red Wine Braised Brisket

Here’s a great way to cook beef brisket. It will take some time but you will end up with some super tender meat. I went ahead and made a large one in order to have left overs. I used the remaining meat to make a quick chili. Wonderful way to stretch a meal and save money!

1 – 3.5 to 4 pound beef brisket – trimmed
1 medium white onion – chopped
6 garlic cloves – minced
1.5 TBS Italian parsley – chopped
2 TBS celery – chopped (leaves included)
5 carrots – peeled and cut into 2 inch pieces
Fresh thyme sprigs
1 cup beef broth
½ bottle red wine
Salt & Pepper
Olive oil

  • Preheat oven to 250 degrees.
  • Generously season the meat with salt and pepper.
  • Heat a braising pot with olive oil.  Brown meat, evenly, on both sides and set aside.
  • Pour a little red wine in pot and scrape brown bits from the bottom.  Add the chopped onion and cook for 5 to 6 minutes until softened and starting to brown.
  • Add the garlic, parsley and celery. Mix well. Cook for about 2 minutes until fragrant.
  • Add the carrots.  Cook for about 4 minutes.  Move cooked veggies to the sides and place brisket in the middle of the pot.
  • Add the broth and wine.  Place the thyme sprigs on the sides.
  • Bring pot to boil.  Cover and place in oven for about 4 hours – until meat is very tender.
  • Remove from oven and serve with mashed potatoes.  Enjoy!

Print the Red Wine Braised Brisket Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

1 Comment

  • January 26, 2011

    Mirjana McIlroy

    Oh my gosh! This looks amazing!!!