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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.
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!
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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.
Great recipe, the brisket looks good 👍 Gonna try it this weekend
Do you think this would freeze well?
yes it freezes very well!
Do you recommend cooking it fully first and then freezing? Or freezing everything together after browning the meat? I’m trying to prep a bunch meals ahead of foot surgery and my 4 year old inhaled this so it’s at the top of my priority list 😆.
Hi! I would cook it fully, then freeze!
Made this tonight with cauli mash + shiitakes. Whole fam devoured. Your recipes never disappoint! Thank you!
This is the first flavorful roast that easily falls apart for me! It’s so good and so easy! Great for feeding a good amount of people with minimal work
So glad to hear it! It is one of my absolute favorites as well. Thanks for commenting!
This is the only roast recipe I will ever use again! I couldn’t find a brisket that was smaller than 8 lbs (and we’re a family of 2), so I subbed a chuck roast and it was amazing!! Served over polenta the first time and as more of a “ragu” with gnocchi for dinner the next night. Highly recommend the gnocchi option. My husband said it was his favorite thing I’ve ever made!
Delicious! Thanks for the review!
I made this for my husband’s work team for a Christmas dinner. Was a BIG hit and so easy! Instead of risotto, I served it over jalapeño cheese grits. So delicious! Thanks for making me look good! New fan!
Fabulous!! thank you so much for the review and comment!
I made this last Christmas and it was PERFECT. I would like to try it this year again but want to attempt a lower/slower cook time overnight. What temperature and time do you recommend? Thank you!!
ohhhh lovely! I have actually cooked it lower and slower before– at 275 and it took closer to 7-8 hours if I remember correctly
Thank you!!
I had to triple this recipe and the Creamy Mushroom Risotto for a large dinner party this evening. I ended up using my Nesco electric roaster pan to fit it all in, and it worked amazing. The cook time was about 5.5 hrs, I think because I made so much. But it turned out the same as when I made a smaller batch in my dutch oven. Everyone loved it and thought I had it catered. Thank you!
So glad this worked out — lucky guests! Thanks for commenting.
Hi Alex! I accidentally bought a red wine instead of white. Do you think it will still work out? Maybe add less red since it’s stronger in flavor?
This will still be tasty! It will be a bit richer since the white wine is a little brighter, but still delicious.
If we’re serving fewer people and cooking a smaller brisket (about 2.5 lbs instead of 4-4.5), would you recommend halving the vegetables/sauce also or would the flavor still it work well with “extra” sauce if we went with original measurements besides the beef?
Yes, I think if you half it all it should work well– I worry the sauce won’t thicken if you keep the ratios the same and half the amount of the brisket.
Would the cook time still be the same? 🙂
If closer to 2.5 pounds, it may be done after 2.5-3 hours; I would check it around hour 2 to see how tender it is and continue cooking as needed.