This post may contain affiliate links. Please read our disclosure policy.
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 crowd pleaser.
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 cooks in about four hours, but it is still fall-apart tender and absolutely delicious!
The ‘bottle of wine’ aspect might make you a little skeptical, but it adds such a lovely flavor to the brisket. Most of the alcohol cooks off during the cooking process, so it should be safe enough for the whole family to eat. [source: Food Network] Plus, the white wine adds brightness and acidity to the dish, which I find brings out all of the lovely flavors of the brisket, herbs, and vegetables.
If you are really trying to serve a five-star restaurant quality dinner, try serving this Bottle of Wine Braised Brisket with my 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 for a memorable holiday dinner!
ingredients:
- Flat-Cut Brisket
- Kosher Salt
- Freshly Ground Black Pepper
- Smoked Paprika
- All-Purpose Flour
- Extra Virgin Olive Oil
- Yellow Onions
- Celery
- Carrots
- Garlic Cloves
- Tomato Paste
- Whole Grain Mustard
- White Wine
- Beef or Chicken Broth
- Fresh Rosemary
- Fresh Thyme
- Bay Leaves
step-by-step:
step one: preheat the oven
Preheat the oven to 300°F.
step two: prep the brisket
Cut the brisket in half crosswise. Season the beef evenly with salt, pepper, and smoked paprika and, using your hands, rub the seasoning into the meat evenly. Sprinkle the flour over the meat and rub into the meat so that it evenly coats the beef on all sides.
step three: sear the brisket
Heat the olive oil in a large Dutch oven over medium heat. When hot, sear the beef, working in batches, until it is evenly golden brown, 3 to 4 minutes per side. Transfer the browned meat to a plate and set aside.
step four: add the veggies
Add the onions, celery, carrots, and garlic and cook, stirring, until the veggies are just tender, 5 to 7 minutes.
step five: build the braising liquid
Add the tomato paste and mustard and stir to combine. While stirring, slowly pour in the white wine until well combined. Add the broth and stir to combine.
step six: add the herbs
Nestle the browned brisket into the sauce. Using some kitchen twine, make a small bouquet of the rosemary and thyme by tying a little bow around sprigs. Add the herb bundle and bay leaves to the pot.
step seven: cover and bake
Cover with a tight fitting lid and transfer to the oven. Bake until the brisket is fork tender, about 4 hours.
step eight: shred the brisket and serve
Transfer the cooked brisket to a large sheet pan and use two forks to shred the brisket. Discard the bay leaves and the herb bouquet. Using a spoon, remove 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. Serve and enjoy!
You can easily swap the all-purpose flour for cassava flour or your favorite 1:1 gluten-free flour to coat the brisket before searing!
While I think the best version of this dish happens in the oven, you can use your slow-cooker or Crockpot. My recommendation is cooking it on low for about eight hours until the meat is shreddable. Once it’s done cooking, you may want to transfer the sauce to a pot on the stovetop and reduce it so that it thickens a bit (you can do this while you shred the meat!).
I hope y’all give this Bottle of Wine Braised Brisket a try this holiday season. Comment below and let me know what you think!
want more holiday mains like this one? try these!
Thyme Crusted Beef Tenderloin Au Poivre
Bottle of Wine Braised Brisket
Ingredients
- 4 to 4.5 pounds flat-cut brisket
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon smoked paprika
- 1/4 cup all-purpose flour
- 1/4 cup extra virgin olive oil
- 2 cups diced yellow onion (from 1-2 large onions)
- 1 cup diced celery (from about 2 stalks)
- 3/4 cup diced carrot (from about 1 large carrot)
- 3 cloves garlic, thinly sliced
- 2 tablespoons tomato paste
- 2 tablespoons whole grain mustard
- 1 (750 ml) bottle dry white wine, such as chardonnay
- 1 cup beef or chicken broth
- 2 fresh rosemary
- 5 fresh thyme sprigs
- 2 bay leaves
Instructions
- Preheat the oven to 300 degrees.
- Cut the brisket in half crosswise. Season the beef evenly with salt, pepper, and smoked paprika and, using your hands, rub the seasoning into the meat evenly. 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, working in batches, until it is evenly golden brown, 3 to 4 minutes per side. Transfer the browned meat to a plate and set aside.
- Add the onions, celery, carrots, and garlic and cook, stirring, until the veggies are just tender, 5 to 7 minutes.
- Add the tomato paste and mustard and stir to combine. While stirring, slowly pour in the white wine until well combined. Add the broth and stir to combine.
- Nestle the browned brisket into the sauce. Using some kitchen twine, make a small bouquet of the rosemary and thyme by tying a little bow around sprigs. Add the herb bundle and bay leaves to the pot.
- 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 use two forks to shred the brisket. Discard the bay leaves and the herb bouquet. Using a spoon, remove 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. Serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
SO GOOD! Already excited to make this again!
Have already made this twice — it was a huge hit! Talk about melt in your mouth brisket. Can’t wait to make it AGAIN!
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!)
I made this and the mushroom risotto for NYE and it was fantastic. Thanks, Alex!
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?
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)
Thank you, used Cupcake Chardonnay and it turned out great,
Have already made this twice — it was a huge hit! Talk about melt in your mouth brisket. Can’t wait to make it AGAIN!
So glad you love it, Grace. It really is just so so delicious.
Can’t wait to make this! What temp did you cook this when you cooked it overnight? I’m considering doing the same!
I cooked it at 275 when I cooked it overnight!
Hi Alex, would like to try this overnight. How many hours did you cook it for?
Oh gosh I did it years ago and honestly– i can’t remember at all!
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!!
Hi! How many people did that end up serving? Thanks!
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
Made this for Christmas dinner and it was SO good! Makes awesome leftovers too… Brisket breakfast tacos??
heck. yes!
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!
yes, over low heat for 4 hours or so will work. Just make sure it’s got a light simmer going!
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!
Hi there! May I ask how long you cooked it in the Insta Pot?
I can’t wait to make this!! I’m cooking it Christmas eve, is it easy to reheat for Christmas day??
yes absolutely!! it reheats wonderfully.