Red Wine Braised Brisket

A slow, red wine braised brisket is the perfect dinner for an indulgent night with minimal effort. A prime cut of beef gets slowly roasted in a flavorful braising liquid until it’s fall apart tender and served with a silky sauce made from the same pot. 

If I had to choose one cooking method to use forever, it would be the slow braise in my dutch oven. There’s something so satisfying about building a flavorful liquid, nestling in a tough cut of meat, and pulling out tender perfection a few hours later. 

All the magic happens in one pot and the actual active time required of me is no more strenuous than a typical meal. With a little effort on the front and back end of a long slow cook in the oven, beef brisket becomes a succulent cut with a sauce built right in. 

What the Heck Is Brisket?

Of course, braising any old cut of meat wouldn’t work. A slow braise works best with the tough meat cuts that would otherwise be unpleasant to eat. Beef brisket is just the right cut for that, but what is beef brisket, where do you buy it, and what do you need to know to braise it just right?

• Brisket is a cut of tough beef that comes from the cow’s chest area. It’s full of connective tissue and often has a fat cap on it, all of which will melt for tender braised beef.
• There are two cuts – the first and second cut. The first and most common is the ‘flat cut’ which has tons of marbling for rich tender meat and slices nicely. The second is the ‘pointcut’ which has more fat and works beautifully in a braise. Either work for this recipe!
• They’re sold often in 3 to 5 pound cuts at many grocery stores, but you can also ask the grocery store butcher for a whole brisket and have them cut it for you. 
• It will shrink down when cooked, so plan for half a pound per person, or more just to have leftovers!

Fun Fact: Brisket is the same cut you make your St. Patrick’s day corned beef with, after the brisket has been cured. 

How to Make Red Wine Brisket

Once you have your beautiful brisket in hand, it’s time to braise. A slow braise is not difficult, but there are some tips that can make your brisket come out perfectly every single time. 

• Start with room temperature beef. Pull it from the fridge 20 minutes before you intend to start cooking. 
• Take the 10 minutes to properly sear your meat. Just as you would first sear a steak in a hot pan, sear your brisket. It builds flavor, starts to render fat, and creates a crust that will last through the braise. 
• Take a second 10 minutes to build a flavorful braising liquid. Sure, you could just dump it in the pot and run, but taking a few minutes to caramelize onions and tomato paste adds another layer of flavor that you’ll appreciate in the end. 
• Do not, and I mean never, submerge your meat in the liquid. A braise is not a stew. To properly braise any cut of meat, ensure the top half of the meat is out of the liquid. This is a key tip for how to keep brisket moist – allowing the fat on top to render and drip down the meat into the liquid creates moisture. Too high a liquid level will rob the meat of the fat. 
• Don’t waste the liquid! By building either a roux or using cornstarch, transform that liquid you took the time to build into a rich silky sauce. 
• Bundle your herbs by tying them with kitchen twine and keep the onions in quarters. This is to easily remove them to make the sauce later (trim off the root ends but leave intact so the onions hold together).
• Keep it covered with a tight fitting lid. Steam is an essential tool in a successful braise. 
• Use a durable pot. Enameled cast iron is my favorite braising material, it holds heat and is built for long stints in the oven.

Pro Tip: A braise can’t be rushed, especially with big tough cuts like brisket. Give yourself ample time to first build the sauce and then allow for 3 to 4 hours in the oven. I also recommend 15 minutes at the end to build a sauce before serving. 

When you pull that lid off the braising pot you’ll instantly smell the mouthwatering aroma of herbs, onions, and a rich red wine. It’s an addictive smell that builds in your house as it cooks, building anticipation in everyone’s appetite at the same time! 

Tips & Variations

Choosing a red wine can be something of a question for many home cooks. I always recommend first and foremost choosing a red wine you like to drink, that’s a guaranteed way to ensure the braising liquid will taste right to you.

If you’re not a wine drinker however, I recommend Barbara, Merlot, Sangiovese, or Grenache. These are all mellower red wines that won’t overpower the beef. I used a favorite Barbara and a Merlot in testing and they were each beautiful. 

Of course, what makes braising even more fun is the flexibility of it. While I’m providing my favorite red wine braising liquid for this beef brisket recipe, you can make it your own. Don’t have or like red wine? Use a brown ale or other rich, but not too bitter, beer to change things up. Or, just stick with a good beef stock!

No matter what you choose it feels so good to get that brisket in the oven early in the day. Then you know that at dinner time you’ll be treated with something a little gourmet.

Questions for making Wine braised Brisket

Sitting down to a meal like braised brisket is always a treat, especially when served up to friends and family. I hope you enjoy it, and don’t forget the sides! We like Hasselback Potato Gratin, Asiago Biscuits, or just simple roasted potatoes with it.

Also, if you’re interested in more delicious braises, check out these recipe!

• Dr. Pepper Braised Short Ribs
• Orange and Chicken Braise
• Braised Wild Boar Shanks
• Balsamic and Rosemary Braised Pork Shoulder
• Spicy Tomato Braised Cabbage with Chickpeas
• Braised Mojo Pork
• Lemon Artichoke Chicken

I’d love to hear what you think, feel free to tag me on Instagram @theflourhandprint so I can see how it went! Until next time, Happy Eating!