Red Wine and Onion Brisket
Tender, flavorful, and irresistibly aromatic, this Red Wine and Onion Brisket is the ultimate comfort food that’s perfect for family dinners or special occasions. Slow-braised to perfection, a juicy beef brisket is infused with the rich, robust flavors of dry red wine, caramelized onions, and fresh herbs like thyme and bay leaves. This easy yet elegant recipe combines searing, deglazing, and oven-braising techniques to achieve a fork-tender roast that melts in your mouth. Hearty vegetables like carrots and celery add depth and texture, while a savory tomato paste and broth-based sauce elevate the dish into an unforgettable dining experience. Serve this soul-warming brisket with creamy mashed potatoes or roasted vegetables for a meal that feels both rustic and refined. Perfect for holidays or cozy gatherings, this dish is guaranteed to become a new favorite.
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Recipe Information
Ingredients
- 4 pounds Beef brisket
- 2 teaspoons Kosher salt
- 1 teaspoons Black pepper
- 2 tablespoons Olive oil
- 4 cups Yellow onions (thinly sliced)
- 4 cloves Garlic cloves (minced)
- 2 cups Carrots (cut into chunks)
- 1 cup Celery (diced)
- 2 tablespoons Tomato paste
- 2 cups Dry red wine (e.g., Cabernet Sauvignon or Merlot)
- 2 cups Beef or chicken broth
- 2 Bay leaves
- 4 Fresh thyme sprigs
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef brisket dry with paper towels, then season both sides generously with kosher salt and black pepper.
In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Sear the brisket on both sides until browned, about 4-5 minutes per side. Remove the brisket and set it aside.
Lower the heat to medium and add the sliced onions to the pot. Sauté the onions until they are golden brown and caramelized, about 10-12 minutes. Stir occasionally to prevent burning.
Add the minced garlic, carrots, and celery to the pot. Cook for another 3-4 minutes until the vegetables are slightly softened.
Stir in the tomato paste and cook for 1 minute to combine and deepen the flavor.
Deglaze the pot by slowly pouring in the red wine while scraping any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 2-3 minutes.
Add the beef or chicken broth, bay leaves, and thyme sprigs to the pot. Return the seared brisket to the pot, ensuring it is mostly submerged in the liquid.
Cover the pot with a lid and transfer it to the preheated oven. Braise the brisket for 3.5 to 4 hours, or until it is fork-tender.
Once cooked, carefully remove the pot from the oven. Transfer the brisket to a cutting board and let it rest for 10 minutes. Discard the bay leaves and thyme sprigs from the sauce.
Slice the brisket against the grain and return it to the pot with the sauce. Garnish with freshly chopped parsley before serving.
Serve hot with your favorite side dishes, such as mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
5394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.1 g | 319% | |
| Saturated Fat | 89.0 g | 445% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 1706 mg | 568% | |
| Sodium | 10324 mg | 449% | |
| Total Carbohydrate | 136.2 g | 50% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 58.8 g | ||
| Protein | 552.2 g | 1104% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 690 mg | 53% | |
| Iron | 57.6 mg | 320% | |
| Potassium | 9373 mg | 199% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
