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4.6 from 69 votes

Braised Brisket

A slow, red-wine Braised Brisket is the perfect EASY dinner with minimal effort. A prime cut of beef, slowly roasted and fall apart tender!

Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings: 8
Calories: 471 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 4 lb beef brisket
  • 2 cups dry red wine
  • 2 cups beef stock
  • 2 teaspoons kosher salt
  • 1 ½ teaspoons black pepper
  • 2 medium yellow onions
  • 3 cloves garlic
  • 2 tablespoons tomato paste
  • 3 prigs fresh thyme
  • 2 prigs fresh rosemary
  • 2 tablespoons flour
  • 3 tablespoons butter , divided

Instructions

    Cup of Yum
  1. Preheat your oven to 300°F and set your dutch oven over medium heat on the stove.
  2. Season the brisket liberally with salt and pepper on both sides. Place fat side down in the hot dutch oven and allow to sear until a deep golden brown, 6 to 7 minutes.
  3. Remove the brisket from the pan and turn off the heat. Take a few minutes to quarter your onions, thinly slice your garlic, and to create a bundle with the herbs by tying with string or cheesecloth.
  4. Once the pan has cooled slightly, add in one tablespoon of butter and stir to melt.
  5. Once melted, add in the two tablespoons of flour and stir to create a paste. Continue stirring letting the residual heat from the pan cook the paste until golden brown. If your pan has cooled too much, turn heat back on to low.
  6. Remove the golden brown roux from your pan and store it in a small bowl for later, covering and refrigerating once cool.
  7. Wipe the pan clean of any excess roux and return the pan to medium heat, adding in the remaining two tablespoons of butter.
  8. When butter has melted, add in quartered onions and allow to caramelize, 5 minutes or so.
  9. Add the tomato paste and garlic to the pot and stir, letting it cook until fragrant, about 1 minute.
  10. Pour in the wine and beef stock and bring to a boil. Once boiling set your brisket, fat side up into the liquid, keeping the top half above the liquid level. Use the onions to prop it up if necessary.
  11. Cover and place in the oven for 3 ½ hours.
  12. Remove from the oven carefully and lift out the brisket, onions, and herb bundle. Discard the onions and herbs.
  13. Place the braising liquid over medium heat and get the roux out of the fridge. Add it in, stirring constantly until completely dissolved. 1 to 2 minutes.
  14. Cook, stirring occasionally, until it comes to a boil at which point it will thicken, the pan is still hot, so this takes just another 2 minutes or so.
  15. Slice the brisket and serve with a hearty pour of sauce.
  16. If you've tried this recipe, come back and let us know how it was in the comments or ratings!

Nutrition Information

Calories 471kcal (24%) Carbohydrates 8g (3%) Protein 49g (98%) Fat 21g (32%) Saturated Fat 9g (45%) Cholesterol 152mg (51%) Sodium 950mg (40%) Potassium 950mg (27%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 210IU (4%) Vitamin C 4mg (4%) Calcium 30mg (3%) Iron 5mg (28%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 471

% Daily Value*

Calories 471kcal 24%
Carbohydrates 8g 3%
Protein 49g 98%
Fat 21g 32%
Saturated Fat 9g 45%
Cholesterol 152mg 51%
Sodium 950mg 40%
Potassium 950mg 20%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 210IU 4%
Vitamin C 4mg 4%
Calcium 30mg 3%
Iron 5mg 28%

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