Slow-Cooked Beef Brisket with Classic Red Wine Gravy

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A tender slow-cooked beef brisket braised in a rich red wine gravy, perfect for a comforting and hearty meal. This american-inspired beef ready in about 215 minutes pairs beef brisket, salt, black pepper 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 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 large yellow onion, sliced
• 3 medium carrots, cut into 1-inch pieces
• 2 celery stalks, cut into 1-inch pieces
• 4 cloves minced garlic
• 2 tbsp tomato paste
• 1 cup dry red wine
• 2 cups beef broth
• 3 sprigs fresh thyme sprigs
• 2 bay leaves
• 1 tbsp cornstarch
• 2 tbsp water

Instructions

1. Step 1: Pat dry 3 lbs beef brisket and season generously on all sides with 2 tsp salt and 1 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large heavy-bottomed Dutch oven over medium-high heat until shimmering. Sear the brisket on all sides, about 4 minutes per side, until deeply browned. Remove and set aside.
3. Step 3: Add 1 large sliced yellow onion, 3 medium carrots cut into 1-inch pieces, 2 celery stalks cut into 1-inch pieces, and 4 minced garlic cloves to the Dutch oven. Sauté for 5 minutes until vegetables soften and become fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor.
5. Step 5: Pour in 1 cup dry red wine and scrape the bottom of the pot to deglaze, cooking until wine reduces by half, about 5 minutes.
6. Step 6: Return brisket to the pot and add 2 cups beef broth, 3 sprigs fresh thyme, and 2 bay leaves. Bring to a simmer, then cover and cook in a preheated 300°F oven for 3 hours until brisket is fork-tender.
7. Step 7: Remove brisket and keep warm. Strain cooking liquid into a saucepan, discard solids, and bring to a simmer.
8. Step 8: Mix 1 tbsp cornstarch with 2 tbsp water to create a slurry and whisk into the simmering liquid. Cook for 3-4 minutes until gravy thickens and coats the back of a spoon.
9. Step 9: Slice brisket against the grain and serve topped with the red wine gravy.