12.13.20

Bottle of Wine Braised Brisket

Bottle of Wine Braised Brisket

This Bottle of Wine Braised Brisket is the perfect main-course when entertaining! While the cook time may be long, the preparation is simple and it turns out delicious every time! It also feeds a very large amount of people and it is a TOTAL crowdpleaser. 

I once made this recipe for a group dinner that I was catering (something I don’t normally do, for the record… it was for a charity auction). When I made it the first time I actually cooked it at an even lower temperature overnight and it was outstanding! I knew it would make most people a little nervous to cook the meat overnight (I myself was a little worried and woke up a few times to check on the brisket, ha), but I knew I just had to recreate the same recipe to share with you all to make this holiday season. With this cooking method, the brisket is made in about 4 hours and it is still fall-apart tender and absolutely delicious!

The ‘bottle of wine’ aspect might make you a little skeptical but let me assure you it adds such a lovely flavor to the brisket. Most of the alcohol cooks off when it’s cooking, so the brisket won’t make you drunk. The longer you cook, the more alcohol cooks out, and I have read that you have to cook food for about 3 hours to fully erase all traces of alcohol. [source: Food Network] The white wine does add brightness and acidity to the dish, which I find brings out all of the lovely flavors of the brisket, herbs, and all of the other lovely ingredients used in this dish. 

If you are really trying to serve up a 5-star restaurant quality dinner, try serving this Bottle of Wine Braised Brisket with this Mushroom Risotto. The creamy, starchy base topped with the rich, flavorful braised beef is a force to be reckoned with. Serve it with this lovely butter lettuce salad and you have yourself the best dinner!!! 

Bottle of Wine Braised Brisket

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Bottle of Wine Braised Brisket

Serves: 10 People
Print
5 from 19 votes
Prep Time20 mins
Cook Time4 hrs
Total Time4 hrs 20 mins

Ingredients

  • 4 - 4.5 lbs. Flat-Cut Brisket
  • 3 teaspoons kosher Salt
  • 2 teaspoons black pepper
  • 1 teaspoon smoked paprika
  • ¼ cup flour
  • ¼ cup extra virgin olive oil
  • 2 cups diced yellow onion or 1 large onion
  • 1 cup diced celery or 2 stalks
  • ¾ cup diced carrot or 1 large carrot
  • 3 cloves garlic thinly sliced
  • 2 tbsp tomato paste
  • 2 tbsp grainy dijon
  • 1 bottle of dry white wine I use a chardonnay
  • 1 cup beef or chicken broth
  • 2 bay leaves
  • 2 sprigs rosemary
  • 5 sprigs thyme
  • kitchen twine

Instructions

  • Preheat the oven to 300 degrees.
  • Cut the brisket in half, crosswise. Season the beef all over with the salt, pepper, and smoked paprika and using your hands, rub the seasoning into the meat evenly. Next, sprinkle the flour over the meat and rub into the meat so that it evenly coats the beef on all sides.
  • Heat the olive oil in a large dutch oven over medium heat. When hot, sear the beef (you’ll do this in two batches) so that it is golden brown on both sides, about 3 to 4 minutes per side. Transfer the browned meat to a plate and set aside until both pieces of the meat are browned.
  • Add the onion, celery, carrot and garlic and cook, stirring, until the veggies are just tender, 5 to 7 minutes.
  • Add the tomato paste and dijon mustard and stir to combine. While stirring, slowly pour in the white wine until well combined. Next, add the broth.
  • Nestle the browned brisket into the sauce. Add the bay leaves. Using some kitchen twine, make a small bouquet of the thyme and rosemary by tying a little bow around sprigs. Add that to the sauce.
  • Cover with a tight fitting lid and transfer to the oven. Bake until the brisket is fork tender, about 4 hours.
  • Transfer the cooked brisket to a large sheet pan and using two forks, shred the brisket. Discard the bay leaves and the herb bouquet. Using a spoon, spoon out any excess fat that has accumulated at the top of the sauce. Place the shredded beef back into the pot and toss with the remaining sauce in the skillet.
  • Serve and enjoy!

90 Comments

  • Reply
    Danielle
    February 23, 2021 at 4:03 am

    5 stars
    Made this along with the Creamy Mushroom Risotto for my family tonight and it was WONDERFUL! Might be our all-time favorite Defined Dish recipe! I used 2.5 lb brisket and cooked it for about 3.5 hours; it made enough for 5 people plus some leftovers. Thank you, Alex!

    • Reply
      Alex
      February 23, 2021 at 1:35 pm

      so happy you loved it!!!

  • Reply
    Katie
    February 15, 2021 at 5:18 pm

    5 stars
    Absolutely amazing! My house smelled incredible. I really want to host a dinner party now so I can share this with all my family and friends!

  • Reply
    Caitlin
    February 14, 2021 at 3:42 am

    5 stars
    SO GOOD! Already excited to make this again!

  • Reply
    Grace Ann
    January 24, 2021 at 9:15 pm

    5 stars
    Have already made this twice — it was a huge hit! Talk about melt in your mouth brisket. Can’t wait to make it AGAIN!

  • Reply
    Katy
    January 4, 2021 at 5:20 pm

    5 stars
    Made this for our anniversary– it was so delicious. I thought we’d have way too many leftovers to eat up, but a few days later and they’re gone! (Pretty sure my husband ate brisket for breakfast, lunch, and dinner yesterday! ha!)

  • Reply
    Wendy Bastis
    January 1, 2021 at 7:18 pm

    5 stars
    I made this and the mushroom risotto for NYE and it was fantastic. Thanks, Alex!

  • Reply
    Bailey
    December 31, 2020 at 12:32 am

    Making this on New Years! Would a cheap bottle of white wine work ( i.e.yellow tail) or should I use a nice one more suited for drinking?

    • Reply
      Alex
      January 2, 2021 at 2:34 pm

      yes! cheap is totally fine here. As long as you like the taste of the wine (enough) it will be good. I use La Crema when cooking a lot and it comes out great and it’s not too pricey ($11)

      • Reply
        Bailey
        January 2, 2021 at 6:23 pm

        Thank you, used Cupcake Chardonnay and it turned out great,

    • Reply
      Grace Ann
      January 24, 2021 at 9:14 pm

      5 stars
      Have already made this twice — it was a huge hit! Talk about melt in your mouth brisket. Can’t wait to make it AGAIN!

      • Reply
        Alex
        January 25, 2021 at 1:38 pm

        So glad you love it, Grace. It really is just so so delicious.

  • Reply
    Alli B
    December 28, 2020 at 6:26 pm

    5 stars
    Can’t wait to make this! What temp did you cook this when you cooked it overnight? I’m considering doing the same!

    • Reply
      Alex
      January 2, 2021 at 2:39 pm

      I cooked it at 275 when I cooked it overnight!

  • Reply
    Hannah
    December 28, 2020 at 5:05 pm

    5 stars
    Absolutely loved this. I used a 3.25 on brisket in my 5.5 qt Dutch oven and didn’t change anything else in the recipe and it was perfect! I unfortunately couldn’t find a flat cut so the brisket I used was much fattier than I would have preferred. I’ll definitely keep an eye out for flat cut or a different roast cut to use next time. But the flavors were just amazing and it was EASY. Served it with your mushroom risotto and there were no leftovers!!

  • Reply
    Jaime
    December 27, 2020 at 10:05 pm

    5 stars
    This was so good!!! I thought there would be a ton of leftovers, but we couldn’t stop eating it. Can’t wait to make it again

  • Reply
    Kelsi
    December 27, 2020 at 5:32 pm

    5 stars
    Made this for Christmas dinner and it was SO good! Makes awesome leftovers too… Brisket breakfast tacos??

    • Reply
      Alex
      December 28, 2020 at 12:55 am

      heck. yes!

  • Reply
    Adriana Barreneche
    December 27, 2020 at 12:34 am

    My regular over is too small. Do you think I can make this one on a Dutch oven? Btw your book basically changed the way my family eats now and I’m very grateful for that. Also, I love your husband’s cocktails. Cheers!

    • Reply
      Alex
      December 28, 2020 at 12:57 am

      yes, over low heat for 4 hours or so will work. Just make sure it’s got a light simmer going!

      • Reply
        Lisa
        January 2, 2021 at 12:23 am

        Made this tonight but had to improvise a little to use what I had..used Chuck roast and my Instant Pot. It turned out amazing!! I think with using the IP though it leaves more liquid, and doesn’t cook down quite as much. I don’t own a Dutch oven but maybe I need one!

        • Reply
          Cathryn Grayson
          January 14, 2021 at 12:56 am

          Hi there! May I ask how long you cooked it in the Insta Pot?

  • Reply
    Lindsay
    December 26, 2020 at 2:07 am

    5 stars
    I made this tonight for Christmas dinner and it was beyond insane how good it was. People commented on how good the house smelled and were blown away by the taste. You knocked this one out of the park. Well done!

  • Reply
    Colyn
    December 25, 2020 at 4:40 pm

    5 stars
    We made this for Christmas Eve dinner last night. It was absolutely fabulous! Thank you!

  • Reply
    Debbi
    December 24, 2020 at 6:02 pm

    If you cut it crosswise one piece will have fat and the other won’t? correct?

    • Reply
      Alex
      December 24, 2020 at 6:41 pm

      no, just cut it in half.The crosswise thing may be confusing.

  • Reply
    John
    December 23, 2020 at 8:38 pm

    Recipe looks great. Any reason it wouldn’t work just as well if I add some more vegetables, like peas, lima beans and potatoes?

    • Reply
      Alex
      December 24, 2020 at 6:46 pm

      I think the veggies you mentioned particularly might get a little mushy personally. I like to think of this braised brisket just as a good braised meat that you can serve on top of or alongside pretty much anything. Those would make great sides to the dish

  • Reply
    Jessica
    December 23, 2020 at 4:04 pm

    Does enough alcohol cook out of this to serve to children?

    • Reply
      Alex
      December 24, 2020 at 6:49 pm

      I am not certain on how much alcohol truly cooks off or how to evaluate that in my kitchen; however, if you see the link I provided in my post it has some good information on this. While I do feed this to my kids, I recommend every individual looking into this topic more if you are concerned to make your own informed decision.

  • Reply
    Leah
    December 22, 2020 at 6:21 pm

    This looks delicious! Do you think anything could sub for the wine? I don’t drink so also don’t cook with wine, curious if maybe a broth or something else would work or if that would entirely change the flavor

    • Reply
      Alex
      December 23, 2020 at 2:02 pm

      yes! sub 3 cups more of broth + 2 tbsp apple cider vinegar.

    • Reply
      Jessica Dudley
      December 24, 2020 at 3:58 pm

      Maybe try a non-alcoholic wine to preserve the flavor of the recipe without the consumption of any trace alcohol left after cooking.

  • Reply
    Natalie
    December 21, 2020 at 6:00 pm

    5 stars
    This brisket was so good. Extremely tender even our picky kids ate it. It was also very easy and the house smelled amazing all day. I made it with the mushroom risotto which makes it even better. Can’t wait to cook this for a crowd

  • Reply
    Jenika
    December 20, 2020 at 3:03 pm

    Hi Alex! Love your recipes! I’m making this today. Can I let it cook longer than 4 hours? I’ve got all day.’

    • Reply
      Alex
      December 20, 2020 at 4:20 pm

      If you lower the heat, you could go 5-6 hours (275)

      • Reply
        Quinn
        February 14, 2021 at 3:41 am

        5 stars
        Another amazing recipe! Made this for my dad, who’s the pickiest eater ever, and he got seconds! So excited to make this again

  • Reply
    Angelina Ferre
    December 18, 2020 at 5:53 pm

    Are there any changes to this recipe if we only have a crock pot? Do I need to sear it first before putting it in the crock pot? Thank you so much!

    • Reply
      Alex
      December 18, 2020 at 6:30 pm

      Yes, definitely sear it first and saute the veggies. Then place it all in the crockpot with the wine, broth, herbs…. cook on low for 8 hrs.

    • Reply
      Alex
      December 18, 2020 at 6:33 pm

      You will still sear beforehand, saute the vegetables and make the sauce then add all to the crockpot. I would cook on low for about 8 hours!

      • Reply
        Kim
        December 25, 2020 at 11:27 pm

        Preparing today in the crock pot don’t have 8 hours hoping it goes well!! ❤️

  • Reply
    Gretchen
    December 17, 2020 at 2:48 pm

    Hi Alex! I am making this tonight and can’t wait. Curious why you suggest to use a white wine vs. red wine? I usually see red wines with red meat.

    • Reply
      Alex
      December 17, 2020 at 3:48 pm

      The white wine adds more brightness and acidity to the dish. Red wine is often used, but I love how the white wine keeps the dish a little lighter. Enjoy!!

  • Reply
    Danielle
    December 17, 2020 at 2:41 pm

    What size of dutch oven did you use for this? I don’t have any cast iron ovens yet; what staple sizes would you recommend to start investing in those pieces?

    • Reply
      Alex
      December 17, 2020 at 3:26 pm

      I used my 9 1/2-quart for this recipe! I’d go with a round 7-quart first, but the 5-quart is a great size too if you are usually cooking for 1 to 2 people.

      • Reply
        Raquel
        December 20, 2020 at 5:01 pm

        Is there a grain free flour we can substitute for regular flour?

        • Reply
          Alex
          December 20, 2020 at 7:48 pm

          You could use cassava flour

          • Kimberly
            December 28, 2020 at 6:38 pm

            Do you use the same measurement for the cassava flour?

          • Alex
            December 28, 2020 at 9:51 pm

            yes

  • Reply
    Mandy
    December 17, 2020 at 5:35 am

    Does the brisket need to be trimmed at all? . I got a flat brisket but it has a thick layer of fat on one side.

    • Reply
      Alex
      December 17, 2020 at 1:09 pm

      yes, trim as much as you can

  • Reply
    Emily B
    December 16, 2020 at 11:41 pm

    What could I use to Cook this in if I don’t have a Dutch oven??

    • Reply
      Alex
      December 16, 2020 at 11:58 pm

      I can’t say for sure that cooking this in the pyrex or roasting will turn out perfectly with this cook time/temperature. I haven’t yet tried it yet, I am sorry.
      If you do try it in one of the two, be sure to wrap it super tight and seal it very very well with foil. I would recommend using a crockpot before using a pyrex and/or roasting pan to ensure it doesn’t dry out 🙂 I’d do low for 8 hours with thee crockpot.

  • Reply
    Andrea
    December 16, 2020 at 10:50 pm

    Could you use red wine instead of white wine in this recipe?

    • Reply
      Alex
      December 16, 2020 at 11:55 pm

      you can! it’ll change the flavor quite a bit, though.

  • Reply
    Kayla
    December 16, 2020 at 8:08 pm

    Yummm! I only have a small dutch oven, should I try to make it n a roasting pan instead?

  • Reply
    sera
    December 16, 2020 at 7:07 pm

    Do you think arrowroot powder could be used in place of the flour?

    • Reply
      Alex
      December 16, 2020 at 9:31 pm

      I recommend cassava. But if you use arrowroot you’ll just need 2-3 tablespoons

  • Reply
    Melanie
    December 16, 2020 at 5:55 pm

    5 stars
    Cant wait to try this! Love your book too!

    • Reply
      Anne Marie
      December 23, 2020 at 1:22 am

      5 stars
      Hi. Excited to try this. Could you make this ahead of time (like one day before) and slowing reheat?
      Thanks!

      • Reply
        Alex
        December 23, 2020 at 2:01 pm

        Definitely!! When reheating, I’d add 1/2 cup or so of broth, toss to coat, and heat on low heat (somewhere between 275-300) until nice and warm.

  • Reply
    Cristina
    December 16, 2020 at 3:37 am

    5 stars
    It was ridiculous. Like, unfair how good it was. Goodbye dreams of a diet in the new year, because I ate 2 plates and I’m gonna make it again next week.

    Alex’s recipes are always on point, but this one was off the charts. Simple but so flavorful! We halved the recipe for 3 of us and it got devoured even by my six year old. Make it with the risotto and it’s better than any restaurant, I promise.

    • Reply
      L Goodman
      January 3, 2021 at 5:04 pm

      When you halved the recipe, did you just simply use half of each ingredient or did you use the full amount for any? I have a 2 lb brisket since this is just going to be a weeknight meal for me and my husband and maybe my toddler. Thanks!

  • Reply
    Amanda Brown
    December 15, 2020 at 10:25 pm

    Making this tonight with the risotto and I’m so excited! I am using a smaller brisket (a little over 3 pounds). Do you know what temp it should be? I’m going to check it around the 3 hour mark.

    • Reply
      Alex
      December 15, 2020 at 11:27 pm

      I’d keep it at the same temperature.

  • Reply
    Stephanie
    December 15, 2020 at 12:26 am

    Excited to try this! Can I use beef Chuck instead? Would I reduce the cooking time?

    • Reply
      Alex
      December 15, 2020 at 1:42 am

      Chuck roast should work well here! Depending on how heavy the roast is, the cook time will be similar.

  • Reply
    Alex
    December 14, 2020 at 7:14 pm

    This looks amazing! Any suggestions for a sub for the dijon mustard? My husband is allergic… Thank you!!

    • Reply
      Alex
      December 15, 2020 at 1:37 am

      you can just omit it!

  • Reply
    Judy
    December 14, 2020 at 3:53 pm

    Would an all purpose gfree flour work for this like King Arthur or is cassava flour the way to go?

    • Reply
      Alex
      December 14, 2020 at 4:03 pm

      Gluten free flour would work fine, too!!!

    • Reply
      Lynn Thomas
      December 15, 2020 at 4:01 am

      Hi Judy! I would try cassava flour first. It will be delicious!

  • Reply
    Elliot Fisch
    December 14, 2020 at 2:48 pm

    Can you do this using a sous vide?

    • Reply
      Alex
      December 14, 2020 at 4:04 pm

      I am not familiar with cooking with a sous vide.

  • Reply
    Arden
    December 14, 2020 at 2:43 pm

    Making this tonight! WITH the risotto! Can I ask, why do you cut the brisket in half? To make searing & handling easier?

    • Reply
      Alex
      December 14, 2020 at 4:04 pm

      yes + to help it fit into the dutch oven!

  • Reply
    Yvette Benitez
    December 14, 2020 at 12:08 pm

    Could I make this a slow cooker? if so how long ? Looks delicious!!

    • Reply
      Alex
      December 14, 2020 at 4:05 pm

      yes you could. I definitely prefer this cooking method– but in slow cooker do low for 8 hours.

  • Reply
    Emily
    December 14, 2020 at 3:55 am

    Making it this week! Yum 😋

  • Reply
    Lindsay
    December 14, 2020 at 1:36 am

    How many does this serve? I can’t wait to
    try!

    • Reply
      Alex
      December 14, 2020 at 4:07 pm

      I’d say about 10 people!

  • Reply
    Kacey
    December 13, 2020 at 6:14 pm

    5 stars
    So excited for this recipe! Would you recommend using a 1:1 flour substitute or cassava flour to make this gluten free?

    • Reply
      Alex
      December 13, 2020 at 11:56 pm

      yes for sure!

  • Reply
    Barbara
    December 13, 2020 at 4:00 pm

    If I’m feeding 5 people, do I need a 4lb brisket? They aren’t heavy eaters. If I use a smaller one, by how much would I cut the cook time? Also, we cooking through your book and absolutely love everything. Last night’s blueberry sauce over filet with cauliflower mash was devine!

    • Reply
      Alex
      December 15, 2020 at 1:41 am

      You could definitely cut down to 2.5-3 lbs of brisket. I am not positive on cook time, but I would still do about 3 hours.
      So glad you are enjoying the book!

  • Reply
    Yvonne Donaldson
    December 13, 2020 at 3:44 pm

    This looks fabulous. You’ve just given me the menu for my next dinner party.

    • Reply
      Melanie
      December 13, 2020 at 4:23 pm

      Can you use arrowroot or tapioca instead of flour? I am gluten free so just wondering if there is a substitute? Thank you!!

      • Reply
        Alex
        December 13, 2020 at 11:57 pm

        I’d go with Cassava!!

    • Reply
      Carly
      December 13, 2020 at 5:41 pm

      You posted this at the perfect time! I was craving some comfort food and this popped up on my Instagram! Making it tonight 🙂

      • Reply
        Alex
        December 13, 2020 at 11:56 pm

        ENJOY!

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