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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 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.
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!