Succulent brisket slow-cooked in rich red wine, served tender and flavorful, perfect for a cozy meal.

Season the brisket with salt and black pepper on both sides.

Prepare the Brisket

In a large Dutch oven, heat olive oil over medium-high heat. Sear the brisket for about 5-7 minutes on each side until browned. Remove and set aside.

Sear the Brisket

In the same pot, add sliced onions, carrots, and celery. Sauté for about 5 minutes until they begin to soften. Add minced garlic and cook for another minute.

Sauté the Vegetables

Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot.

Deglaze the Pot

Return the brisket to the pot. Add bay leaves and fresh thyme. Bring to a simmer.

Add the Brisket and Herbs

Cover the pot and reduce the heat to low. Braise for 3-4 hours, or until the brisket is tender.

Braise the Brisket

Remove the brisket from the pot and let it rest for 15 minutes before slicing. Serve with the braising liquid and vegetables.

wine-braised brisket of beef

Recipe information

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