Low and Slow Beef Brisket
A tender, fall-apart brisket slow-cooked in a savory red wine and herb broth, perfect for a comforting meal. This american-inspired slow cooker ready in about 255 minutes pairs beef brisket, red wine, onions, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 lbs beef brisket
- 2 cups red wine
- 2 onions, chopped
- 4 cloves garlic, minced
- 2 cups carrots, sliced
- 2 cups celery, sliced
- 1 tbsp thyme
- 2 bay leaves
- 2 tbsp olive oil
- 1 tbsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 300°F (150°C). Pat brisket dry and season with 1/2 tbsp salt and 1/4 tsp pepper.
- Step 2: Heat olive oil in a Dutch oven over medium-high heat. Brown brisket on all sides, 3-4 minutes per side. Remove and set aside.
- Step 3: Add onions, garlic, carrots, and celery to the pot. Sauté 5 minutes until softened. Stir in thyme, bay leaves, 1/2 tbsp salt, and 1/4 tsp pepper.
- Step 4: Return brisket to the pot. Pour in red wine, ensuring it covers the meat. Bring to a simmer, then cover and transfer to oven. Braise for 3-4 hours until meat shreds easily.
- Step 5: Let rest 10 minutes before slicing. Serve with the braising liquid.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Low and Slow Beef Brisket take to make?
Total time is about 255 minutes (15 min prep + 240 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Low and Slow Beef Brisket?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef brisket from drying out.
Can I substitute ingredients in Low and Slow Beef Brisket?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Low and Slow Beef Brisket for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Low and Slow Beef Brisket?
American slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
