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4.9 from 42 votes

Braised Brisket with Red Wine and Honey

This braised brisket with red wine and honey is sweet and tangy and fall-apart tender and so perfect it makes us go weak in the knees. And it's a hunk of beef large enough to feed a crowd so it has that going for it, too.

Prep Time
25 mins
Cook Time
4 hrs 25 mins
Total Time
5 hrs
Servings: 8 to 10 servings
Calories: 483 kcal
Course: Main Course
Cuisine: Israeli

Ingredients

  • 4 to 5 pounds brisket preferably second-cut
  • kosher salt and freshly ground pepper
  • 1 tablespoons mild olive or vegetable oil
  • 3 large yellow onions halved through the roots and thinly sliced
  • 8 prigs fresh thyme
  • 8 garlic cloves thinly sliced
  • 2 bay leaves
  • 1 1/2 cups dry red wine
  • 3 tablespoons balsamic vinegar
  • 1/4 cup honey
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 cup homemade chicken stock or canned chicken broth

Instructions

    Cup of Yum
  1. Preheat the oven to 325°F (160°C). Generously season both sides of the brisket with salt and pepper.
  2. Heat the oil in a Dutch oven or large pot set over medium-high heat. Add the brisket and cook, turning once, until browned on both sides, 8 to 10 minutes total. (If the brisket does not fit all at once, cut it in half and sear it in batches.)
  3. Remove the brisket from the pot and set aside on a cutting board. Add the onions, thyme, garlic, and bay leaves to the pot, then pour in 1/2 cup (120 milliliters) of the wine and the vinegar. Cook, stirring often, until the onions soften slightly and the mixture is fragrant, about 5 minutes.
  4. Whisk together the remaining 1 cup (240 ml) wine, honey, onion powder, garlic powder, stock, and 1 teaspoon salt in a medium bowl until fully combined. If you used a Dutch oven, lay the brisket on top of the onions and pour the wine mixture over the top. Cover and move to the oven. If you used a pot, dump the onion mixture into a roasting pan and top with the brisket. Pour the wine mixture over the top. Cover tightly with aluminum foil and transfer to the oven.
  5. Cook the brisket for 2 hours. Remove from the oven, uncover, and carefully flip the meat. Cover and continue to roast until the meat is fork-tender, 1 1/2 to 2 1/2 hours more, depending on the size of your brisket.
  6. Remove from the oven and place the brisket on a cutting board. Cover loosely with foil and let rest for 10 to 15 minutes before slicing. Locate the thin lines running in one direction along the brisket and use a sharp knife to cut thin slices perpendicular to those lines.
  7. Meanwhile, remove and discard the thyme sprigs and bay leaves from the cooking liquid. Use a slotted spoon to remove the onions and arrange them around the sliced brisket. Spoon the desired amount of pan juices over the brisket. Serve hot. 

Nutrition Information

Serving 1portion Calories 483kcal (24%) Carbohydrates 19g (6%) Protein 49g (98%) Fat 19g (29%) Saturated Fat 7g (35%) Monounsaturated Fat 8g Cholesterol 142mg (47%) Sodium 227mg (9%) Fiber 1g (4%) Sugar 13g (26%)

Nutrition Facts

Serving: 8to 10 servings

Amount Per Serving

Calories 483

% Daily Value*

Serving 1portion
Calories 483kcal 24%
Carbohydrates 19g 6%
Protein 49g 98%
Fat 19g 29%
Saturated Fat 7g 35%
Monounsaturated Fat 8g 40%
Cholesterol 142mg 47%
Sodium 227mg 9%
Fiber 1g 4%
Sugar 13g 26%

* Percent Daily Values are based on a 2,000 calorie diet.