Slow Braised Brisket

A slow, red-wine braised brisket is the perfect dinner for an indulgent night with minimal effort. A prime cut of beef gets slowly roasted in a flavorful braising liquid until it’s fall-apart tender and served with a silky sauce made from the same pot. 

sliced brisket on plate topped with gravy


 

Ingredients

These easy ingredients come together for the most delicious, beefy meal!

  • Beef Brisket – This cut is perfect for braising because it has a rich marbling of fat and connective tissue that breaks down during slow cooking.
  • Dry Red Wine – This adds depth as well as acidity for tenderizing the meat. Always choose one that you would drink on its own.
  • Beef Stock – Stock complements the natural beefy flavors of the brisket.
  • Kosher Salt – Salt helps to season the meat.
  • Black Pepper – Use pepper to add a subtle warmth.
  • Yellow Onions – These add natural sweetness and complexity to the sauce.
  • Garlic – Fresh garlic adds a savory kick that rounds out the flavors of the braising liquid.
  • Tomato Paste – The paste helps thicken the sauce, giving it a smooth texture.
  • Fresh Thyme – Thyme naturally pairs well with the brisket and adds herbaceousness. 
  • Fresh Rosemary – This herb adds a fragrant aroma that pairs beautifully with beef.
  • Flour – All-purpose flour helps to thicken the sauce.
  • Butter – Adds richness and ties all of the flavors together.
angled shot of sliced brisket on plate with carrots

Variations

You can make some simple swaps to easily change up this brisket.

  • Short Ribs – Swap out the brisket for short ribs. Adjust the cooking time to account for the smaller cuts.
  • Carrots and Celery – Toss in chunks of carrots and celery for a classic mirepoix base.
  • Balsamic Vinegar – Replace some of the wine with balsamic vinegar to bring a tangy, slightly sweet complexity to the dish.
  • Mushrooms – Add sliced mushrooms during the last hour of cooking.
  • Herbs – If fresh herbs aren’t available, use dried thyme and rosemary.
  • Smoked Paprika – Add smoked paprika for a subtle smoky flavor.
  • Cornstarch – For a gluten-free option, thicken the sauce with a cornstarch slurry.
  • Parsley – Sprinkle chopped fresh parsley over the finished dish for a pop of color and a hint of freshness.
slices of slow braised brisket on plate with carrots

How to Make Slow Braised Brisket

Once you have your beautiful brisket in hand, it’s time to braise.

  1. Prep the beef. Start with room-temperature beef. Pull it from the fridge 20 minutes before you intend to start cooking. 
  2. Sear. Take the 10 minutes to properly sear your meat. Just as you would first sear a steak in a hot pan, sear your brisket. It builds flavor, starts to render fat, and creates a crust that will last through the braise. 
  3. Make the braising liquid. Take a second 10 minutes to build a flavorful braising liquid. Sure, you could just dump it in the pot and run, but taking a few minutes to caramelize onions and tomato paste adds another layer of flavor that you’ll appreciate in the end. 
  4. Combine the liquid and the meat. Do not, and I mean never, submerge your meat in the liquid. A braise is not a stew. To properly braise any cut of meat, ensure the top half of the meat is out of the liquid. This is a key tip for how to keep brisket moist – allowing the fat on top to render and drip down the meat into the liquid creates moisture. Too high a liquid level will rob the meat of the fat. 
  5. Make a sauce. Don’t waste the liquid! By building either a roux or using cornstarch, transform that liquid you took the time to build into a rich silky sauce. 
  6. Serve. Serve the brisket with your favorite sides.
overhead shot of slow braised brisket cooking in dutch oven

What to Serve with Slow Braised Brisket

There’s certainly no shortage of sides that pair beautifully with brisket. When it comes to veggies, try broccolini, kale gratin, creamed spinach, or collard greens.

We love to serve hearty side dishes, too, with this brisket. A big spoonful of mashed potatoes, a bowl of buttered noodles, or mushroom risotto all work well.

angled shot of brisket slow cooking in dutch oven

Storage and Freezing

For storage and freezing- if storage and make-ahead are similar, they can be combined together rather than two sections with just one sentence.

Make Ahead

Yes! Braises are perfect for that. There are even some chefs that insist a proper braised brisket is one made 24 hours ahead of time, then reheated in the oven an hour before it’s meant to be served. 

You can store it in the pot (once cooled) in your fridge. Or, remove the brisket and store it in a few inches of the braising liquid and use the remaining liquid to make your sauce. Then, simply reheat your brisket, slice, and serve with reheated sauce. 

How to Store

You can store this slow braised brisket in an airtight container for up to four days in the fridge.

Can I Freeze Slow Braised Brisket?

You sure can! Freeze the brisket for up to two months in a freezer-safe container.

Common Questions about Slow Braised Brisket

How long should you braise a brisket?

It will depend on the size and the temperature, but 3-4 hours is a general rule of thumb.

Does brisket get more tender the longer you cook it?

Yes, brisket does become more tender when cooked low and slow.

Should I let a brisket sit at room temperature before cooking?

Yes, allow the brisket to sit at room temperature for up to an hour before cooking it.

sliced braised brisket with gravy

More Slow Cooked Recipes

If you’re looking for the easiest way to get dinner on the table, check out these slow cooked recipes that are chock-full of flavor.

angled shot of slow braised brisket topped with gravy with text overlay
sliced braised brisket with gravy

Braised Brisket

4.61 from 23 votes
A slow, red-wine Braised Brisket is the perfect EASY dinner with minimal effort. A prime cut of beef, slowly roasted and fall apart tender!
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 8

Ingredients

Instructions

  • Preheat your oven to 300°F and set your dutch oven over medium heat on the stove.
  • Season the brisket liberally with salt and pepper on both sides. Place fat side down in the hot dutch oven and allow to sear until a deep golden brown, 6 to 7 minutes.
  • Remove the brisket from the pan and turn off the heat. Take a few minutes to quarter your onions, thinly slice your garlic, and to create a bundle with the herbs by tying with string or cheesecloth.
  • Once the pan has cooled slightly, add in one tablespoon of butter and stir to melt.
  • Once melted, add in the two tablespoons of flour and stir to create a paste. Continue stirring letting the residual heat from the pan cook the paste until golden brown. If your pan has cooled too much, turn heat back on to low.
  • Remove the golden brown roux from your pan and store it in a small bowl for later, covering and refrigerating once cool.
  • Wipe the pan clean of any excess roux and return the pan to medium heat, adding in the remaining two tablespoons of butter.
  • When butter has melted, add in quartered onions and allow to caramelize, 5 minutes or so.
  • Add the tomato paste and garlic to the pot and stir, letting it cook until fragrant, about 1 minute.
  • Pour in the wine and beef stock and bring to a boil. Once boiling set your brisket, fat side up into the liquid, keeping the top half above the liquid level. Use the onions to prop it up if necessary.
  • Cover and place in the oven for 3 ½ hours.
  • Remove from the oven carefully and lift out the brisket, onions, and herb bundle. Discard the onions and herbs.
  • Place the braising liquid over medium heat and get the roux out of the fridge. Add it in, stirring constantly until completely dissolved. 1 to 2 minutes.
  • Cook, stirring occasionally, until it comes to a boil at which point it will thicken, the pan is still hot, so this takes just another 2 minutes or so.
  • Slice the brisket and serve with a hearty pour of sauce.
  • If you've tried this recipe, come back and let us know how it was in the comments or ratings!

Nutrition

Calories: 471 kcal, Carbohydrates: 8 g, Protein: 49 g, Fat: 21 g, Saturated Fat: 9 g, Cholesterol: 152 mg, Sodium: 950 mg, Potassium: 950 mg, Fiber: 1 g, Sugar: 2 g, Vitamin A: 210 IU, Vitamin C: 4 mg, Calcium: 30 mg, Iron: 5 mg
Author: Jessica Formicola
Calories: 471
Course: Main Course
Cuisine: American
Keyword: braised brisket, slow braised brisket
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
collage of slow braised brisket
Jessica Formicola in her ktichen

About the Author

Chef Jessica Anne Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal, Mashed and more!

Read More About Jessica

4.61 from 23 votes (16 ratings without comment)

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Recipe Rating




Questions and Reviews

  1. 5 stars
    It was the best! Everyone loved it. Will make it this way from now on. Thanks for sharing this delicious recipe with us.

  2. 5 stars
    Soft, Tender, juicy and flavorful. This is so yum and just perfect for a party platter. Delicious and I just want to get going this weekend.

  3. 5 stars
    Slow braising is one of my favorite cooking methods, too. This brisket looks melt in your mouth delicious and it’s going to be a hit for Sunday dinner next weekend!

  4. 5 stars
    Excellent tip to use a red wine that you already love to infuse into the recipe to guarantee that you’ll love the flavors!

  5. 5 stars
    This Braised Brisket was a hit last night! My husband and I both loved it! The flavor was wonderful and the sauce was amazing! It was a perfect dinner that we can’t wait to make again!

  6. 5 stars
    Why do you remove the onions? They actually add flavor to the sauce (gravy)…..unless a person is allergic to them or dislikes the texture.

    1. Hi Noel, just to make a smoother gravy. If you want to keep them, you can. Or use an immersion blender to mix them in.