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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.Â
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!!!
Looking for another holiday beef recipe? Try my Thyme Crusted Beef Tenderloin Au Poivre!
SHOP THE POST HERE:
Bottle of Wine Braised Brisket
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!
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
Hi Alex.
Would this be too big to make in my 5.5 quart dutch oven (#26 le creuset)?
I think it will all fit!! I haven’t tried it yet so i am not 100% sure!
Hi! I made this a few weeks ago and it was wonderful! I’m making it for New Years and serving more people. Would I double the recipe for a 6-8lb piece of brisket? Or how would you alter the recipe for a larger piece of meat? Thank you!
Yes I think doubling the recipe for 8lb piece is good. Just be sure to cut down the brisket into smaller hunks so it all has time to cook.
Makes a wonderful holiday meal, especially with the mushroom risotto. So spectacular!
I have a large Chuck Roast in the freezer. Do you see any reason I couldn’t sub the chuck for the brisket?
it should still be great with a chuck roast!
can you do this in an instant pot? if so how long?
I haven’t yet made this in the IP so I am not positive. The beauty of cooking it in the oven is the sauce cooks down and is perfectly thick and the flavor really seeps into the meat when cooking low and slow. I think the sauce would be much thinner in the IP, even though I am sure it’d still be good. Sorry I don’t have an exact cook time to help guide you here.
Can this be done in my crock pot for 4 hours?
I find that the sauce doesn’t cook down and get thickened/gravy like in the crockpot. I just don’t think it reduces the wine enough :/
I need to double this recipe to feed 16 people. Please confirm you would just double all ingredients, especially the herbs and seasonings….
Hi! yes– and I do think you’ll need to do two dutch ovens– maybe if it’s doubled it will all fit but I worry it may not with how big the meat is/how much liquid. Separating it would be best if you have 2 dutch ovens to ensure it’s all perfect!
First of all this is an awesome recipe.; maybe my favorite thing I’ve ever made (paired with the risotto and the black truffle vinaigrette salad). My question is this: do you think this would be good with chicken? I was going to make this for friends visiting, however I learned one of them isn’t a fan of beef (crazy, I know). Should I just go with the pot roast chicken recipe, or do you think this would work with chicken? Thanks!
If you are wanting a fun entertaining chicken recipe– I recommend this one:
https://thedefineddish.com/french-chicken-with-creamy-dijon-mustard-white-wine-sauce/
I am dying to make this! But I am gluten free – what kind of flour would you recommend subbing in that is gluten free friendly?
You can use a 1:1 Gluten-Free Flour! Bob’s Red Mill and King Arthur brands each have one.
I’ve made this as a meal with the risotto and salad as you suggested and it’s been a hit every time. Since I love spice (like you do) is there a way to incorporate some heat into this dish? If so, what would you suggest?
You could lightly dust the brisket (before browning) with a little cayenne pepper. I wouldn’t do more than 1/2 tsp total! it’ll give it a touch of heat!
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!
so happy you loved it!!!
With the 2.5 brisket did you half everything else?
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!