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Slow Roasted Brisket with Red Wine Sauce

Slow Roasted Brisket with Red Wine Sauce is the ultimate comfort food recipe, combining melt-in-your-mouth tender beef with a rich, savory red wine sauce. Perfect for family dinners, special occasions, or holiday celebrations, this easy-to-follow recipe delivers bold flavors and an elegant presentation. Pair it with your favorite sides like mashed potatoes or roasted vegetables for a complete meal. Discover the secrets to perfectly cooked brisket, and make this show-stopping dish a staple in your kitchen!
Print Recipe
Prep Time 20 minutes
Cook Time 4 hours
Resting Time: 20 minutes
Total Time 4 hours 40 minutes
Course Dinner, Main Course
Cuisine American, Comfort Food, Gourmet dining
Servings 8
Calories 500 kcal

Equipment

  • 1 Dutch Oven or Large Oven-Safe Pot – For searing the brisket and slow roasting.
  • 1 Large Skillet (optional) – For searing the brisket if you don’t have a Dutch oven.
  • 1 Tongs – To handle the brisket while searing and transferring it.
  • 1 Sharp Knife – For trimming fat and slicing the brisket
  • 1 Cutting Board – A sturdy surface for preparing and slicing the brisket.
  • Measuring Cups and Spoons – To measure out ingredients for the sauce and seasoning.
  • 1 Mixing Bowl – For combining the spice rub.
  • 1 Wooden Spoon or Silicone Spatula – To stir the sauce and scrape browned bits from the pot.
  • 1 Meat Thermometer – To ensure the brisket is cooked to the ideal internal temperature.
  • 1 Aluminum Foil – To cover the brisket while it rests.
  • 1 Strainer or Fine Mesh Sieve – For straining the sauce to remove solids.
  • 1 Saucepan – For finishing and thickening the red wine sauce.

Ingredients
  

For the Brisket:

  • 1 (4-5 pound) Beef brisket
  • 2 tbsp Olive oil
  • 2 tsp Salt
  • 1 tsp Black pepper
  • 1 tsp Smoked paprika
  • 1 tsp Garlic powder
  • 1 tsp Onion powder

For the Red Wine Sauce:

  • 2 Olive oil
  • 1 Large onion, diced
  • 4 Cloves garlic, minced
  • 2 cups Beef broth
  • 1½ cups Dry red wine (like Cabernet Sauvignon or Merlot)
  • 2 tbsp Tomato paste
  • 2 Fresh rosemary
  • 2 Bay leaves
  • 2 All-purpose flour
  • 2 Unsalted butter

Optional Garnish:

  • Chopped fresh parsley

Instructions
 

Step 1: Prep the Brisket

  • Preheat the oven to 300°F (150°C).
  • Pat the brisket dry with paper towels. This helps achieve a beautiful crust during searing.
  • In a small bowl, mix salt, pepper, smoked paprika, garlic powder, and onion powder. Rub this seasoning blend generously over the brisket.

Step 2: Sear the Brisket

  • Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
  • Sear the brisket on both sides until golden brown, about 4-5 minutes per side. Remove from the pot and set aside.

Step 3: Prepare the Sauce

  • In the same pot, add a bit more olive oil if needed. Sauté the diced onion until softened, about 3-4 minutes.
  • Add minced garlic and cook until fragrant, about 1 minute.
  • Stir in the tomato paste and cook for another minute to deepen the flavor.
  • Deglaze the pot with red wine, scraping up any browned bits from the bottom. Simmer for 2-3 minutes to reduce slightly.

Step 4: Slow Roast

  • Return the seared brisket to the pot. Add beef broth, rosemary, and bay leaves.
  • Cover the pot with a lid and transfer it to the preheated oven. Roast for 3-4 hours, or until the brisket is fork-tender. Baste the brisket with the cooking liquid every hour for extra flavor.

Step 5: Make the Sauce

  • Once the brisket is done, remove it from the pot and let it rest, covered with foil.
  • Strain the liquid into a saucepan, discarding the solids. Bring it to a gentle simmer.
  • In a small bowl, mix butter and flour to create a paste. Whisk this into the sauce to thicken. Simmer for 5-7 minutes until the sauce reaches your desired consistency.

Step 6: Serve

  • Slice the brisket against the grain into thin slices.
  • Serve with the red wine sauce drizzled over the top. Garnish with fresh parsley for a pop of color.

Notes

Storage and Leftovers

Make Ahead: This brisket is even better the next day! Prepare it up to 2 days in advance, store it in the fridge with the sauce, and reheat gently in the oven or on the stovetop.

How Long Does Brisket Last?

Store cooked brisket in an airtight container in the refrigerator for up to 4 days. If freezing, it will last up to 3 months. Always label and date your leftovers to keep track.

Creative Leftover Ideas

Transform your leftover brisket into new meals! Try these ideas:
  • Brisket Sandwiches: Serve slices on a toasted bun with a dollop of coleslaw.
  • Tacos: Shred the brisket and add it to soft tortillas with avocado and salsa.
  • Hearty Soups: Chop it into chunks and add it to a vegetable or barley soup.
  • Brisket Pasta: Toss shredded brisket with pappardelle pasta and extra sauce.
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