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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.
A friend made this for Christmas dinner (SO yummy) and I am trying to recreate! I accidentally bought “Beef Brisket Whole” instead of flat-cut. I was thinking of cutting it in half since it is 9.5 lbs, and only cooking half. Is there anything you would do differently with a whole brisket vs. flat-cut? Appreciate your help!
I think it should be just fine as long as you cut the brisket down to the right weight!
This has been our holiday dinner since it was first published on the blog. We made it with the suggested risotto one year and will garlic bread and a simple green salad other years. It’s delicious either way!
Is there an insta pot version? Maybe just throw the ingredients into the IP after the meat and veggies are cooked?
This sounds absolutely delicious! Really want to cook this in crockpot for Christmas but have 2 toddler grandkids. What would be the best wine substitute? Or do you think it would be ok to serve them?
This is one of my favorite recipes of yours and everyone I’ve served it to has LOVED it!! Do you have recommended appetizers that pair well with this for a dinner party? (I always serve it with your mushroom risotto and love that both recipes are easily gf/df but so flavorful that no one ever expects that!)
Hi there! This looks delicious! Can you use any type of flour? I am gluten free so I was wondering what the best substitute was. Thank you!
Hi Alex. Would love to try this for Christmas Dinner. Would it work just as well to serve the brisket sliced instead of shredded? Thank!
It really gets super tender and shreds easily– so it doesn’t slice well.
Hi there! I was served this dish on a Christmas eve a few years ago and have never, ever forgotten its deliciousness. I would like to make this for an upcoming get together but I would need to make it a day in advance. Do you think it would still be good reheated? If so, how do you suggesting warming it?
hi!
yes- it should work just fine!! I would reheat by putting it back into the dutch oven and putting it on low heat on the stovetop. If it looks like it needs a splash of beef broth to rehydrate it, I’d add 1/4-1/2 cup of beef broth to just add a little more juice while reheating if you think it needs it! Will be delicious the next day indeed.
Do you have a Gluten free flour substitution recommendation?
You can use any 1:1 GF Baking Flour you prefer! Bob’s Red Mill has one.
Love this Recipe! Can it also be done in a crock pot/slow cooker? Trying to free up some space in the oven for a large family meal. Any idea how long it would take, if so?
Hi! This definitely works in the slow cooker- i do find the meat doesn’t get as carmelized and the sauce doesn’t reduce like it does in the oven— but it does shred and have good flavor. I would cook it on low for 8 hours. 🙂