Slow-Cooked Beef Brisket with Red Wine and Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender beef brisket slow-cooked in a rich red wine sauce with aromatic root vegetables, perfect for a comforting meal. This french-inspired beef ready in about 215 minutes pairs beef brisket, red wine, large, diced yellow onion 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.

Prep: 20 min Cook: 195 min Serves 6 French cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 325°F. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 3 lbs beef brisket with 1 1/2 tsp salt and 1 tsp black pepper, then sear it in the pot for 4 minutes per side until browned and crusty.
  2. Step 2: Remove the brisket and add 1 large diced yellow onion, 4 minced garlic cloves, 3 chopped carrots, and 2 chopped parsnips to the same pot. Sauté for 6 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens, then pour in 1 cup red wine, scraping up browned bits from the bottom. Let it simmer for 5 minutes to reduce slightly.
  4. Step 4: Return the brisket to the pot and add 2 cups beef broth, 4 sprigs fresh thyme, and 2 bay leaves. Cover with a tight-fitting lid and transfer to the oven for 3 hours until the brisket is fork-tender.
  5. Step 5: Remove the brisket and vegetables from the pot and skim any excess fat from the sauce. Slice the brisket against the grain and serve with the vegetables and sauce spooned over.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Beef Brisket with Red Wine and Root Vegetables take to make?

Total time is about 215 minutes (20 min prep + 195 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 Slow-Cooked Beef Brisket with Red Wine and Root Vegetables?

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 Slow-Cooked Beef Brisket with Red Wine and Root Vegetables?

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 Slow-Cooked Beef Brisket with Red Wine and Root Vegetables 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 Slow-Cooked Beef Brisket with Red Wine and Root Vegetables?

French beef 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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