Oven-Roasted Brisket with Garlic and Red Wine Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Slow-roasted beef brisket infused with garlic and herbs, finished with a rich red wine reduction for a comforting feast centerpiece. This mediterranean-inspired hanukkah ready in about 230 minutes pairs Beef brisket, large, minced Garlic cloves, chopped Fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 8, 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.

★ 4.5 (15 ratings) Prep: 20 min Cook: 210 min Serves 8 Mediterranean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Pat dry 4 lbs beef brisket and rub all over with 3 tablespoons olive oil, 6 minced garlic cloves, 2 tablespoons chopped fresh rosemary, 2 teaspoons kosher salt, and 1 teaspoon black pepper.
  2. Step 2: Place the brisket fat side up in a roasting pan and pour 1 cup dry red wine and 2 cups beef broth around the meat.
  3. Step 3: Cover the pan tightly with foil and roast in the preheated oven for 3 to 3.5 hours, basting with pan juices every hour, until the brisket is fork-tender.
  4. Step 4: Remove brisket from pan and tent with foil to rest for 15 minutes.
  5. Step 5: Pour the pan juices into a saucepan, simmer over medium heat for 10 minutes until reduced and slightly thickened to form a sauce.
  6. Step 6: Slice the brisket thinly against the grain and serve drizzled with the red wine garlic sauce.

Frequently asked questions

How long does Oven-Roasted Brisket with Garlic and Red Wine Sauce take to make?

Total time is about 230 minutes (20 min prep + 210 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 Oven-Roasted Brisket with Garlic and Red Wine Sauce?

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 Oven-Roasted Brisket with Garlic and Red Wine Sauce?

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 Oven-Roasted Brisket with Garlic and Red Wine Sauce for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Oven-Roasted Brisket with Garlic and Red Wine Sauce?

Mediterranean hanukkah 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.

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