Slow-Cooked Beef Brisket with Red Wine Reduction

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

Tender beef brisket slowly braised to melt-in-your-mouth perfection, finished with a rich red wine and herb sauce. This american-inspired beef ready in about 210 minutes pairs beef brisket, olive oil, large, sliced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 190 min Serves 6 American cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 300°F. Pat dry 3 lbs beef brisket and season with 1 tsp salt and 1 tsp black pepper evenly on all sides.
  2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the brisket for 5 minutes per side until deeply browned and set aside.
  3. Step 3: In the same pot, add 1 large sliced yellow onion, 3 chopped carrots, 2 chopped celery stalks, and 4 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
  4. Step 4: Pour in 1 cup dry red wine and simmer for 3 minutes to reduce slightly, scraping up browned bits from the bottom.
  5. Step 5: Add 2 cups beef broth, 3 fresh thyme sprigs, and 2 bay leaves. Return the brisket to the pot, cover tightly, and transfer to the oven.
  6. Step 6: Cook for 3 hours until the brisket is fork-tender.
  7. Step 7: Remove brisket and keep warm. Strain cooking liquid into a saucepan over medium heat.
  8. Step 8: Mix 1 tbsp cornstarch with 2 tbsp cold water to make a slurry. Whisk into the sauce and simmer for 3-4 minutes until thickened and glossy.
  9. Step 9: Slice brisket against the grain and serve with the red wine reduction sauce spooned over the top.

Frequently asked questions

How long does Slow-Cooked Beef Brisket with Red Wine Reduction take to make?

Total time is about 210 minutes (20 min prep + 190 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 Reduction?

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 Reduction?

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 Reduction 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 Reduction?

American 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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