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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
