Braised Beef Brisket in Red Wine Gravy Recipe

Braised Beef Brisket in Red Wine Gravy Recipe


  • 5 lb. beef brisket
  • 3 TB vegetable oil
  • 2 TB butter
  • 2 onions, sliced
  • 4 cloves garlic, minced
  • 2 TB tomato paste
  • 2 cups beef broth
  • 1 bottle fruity red wine such as Zinfandel or Pinot Noir
  1. Preheat the oven to 325.
  2. Heat the oil in a heavy-bottomed, oven-proof Dutch oven that fits the brisket snugly.
  3. Once the oil is hot, place the brisket in the pot and turn heat down to medium.
  4. Brown the brisket on both sides, about five minutes per side, and then remove it from the pot and place on a large plate or cutting board.
  5. Season the brisket with salt and pepper and set aside.
  6. Pour out all but 1 TB of the oil and add the butter and heat over medium heat.
  7. Add the onion and sauté until tender, about ten minutes, scraping up any brown bits on the bottom of the pot with a wooden spoon.
  8. Add the garlic, tomato paste, beef broth, and red wine and stir to combine.
  9. Return the brisket and any juices that have accumulated to the pot. The liquid should cover about ⅔ of the meat.
  10. Cover tightly and place pot in oven.
  11. Cook the brisket for three hours, turning once every hour. If the liquid level gets too low, add more beef broth or water.
  12. Remove the pot from the oven and refrigerate the meat and gravy separately for at least several hours but preferably overnight.
  13. To reheat the brisket, skim off any congealed fat from the top of the gravy.
  14. Preheat oven to 350.
  15. Using a sharp carving knife, remove the fat cap from the top of the brisket. Slice the brisket against the grain into thin slices.
  16. Place the sliced brisket into a 3 quart glass baking dish and pour the gravy over the meat.
  17. Cover the baking dish with foil and bake until the meat and gravy are heated through, 45 minutes to an hour.
  18. To serve, arrange the slices of meat on a platter and pass the sauce separately.