Slow-Roasted Beef Brisket with Red Wine Reduction

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

Tender beef brisket slow-roasted to perfection and served with a rich red wine reduction sauce, perfect for a thoughtful, serious dinner. This american-inspired beef ready in about 215 minutes pairs beef brisket, olive oil, salt 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.

★ 4.3 (12 ratings) Prep: 20 min Cook: 195 min Serves 6 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 300°F. Rub 3 lbs beef brisket with 2 tbsp olive oil, 1 tbsp salt, and 1 tsp black pepper evenly over all sides.
  2. Step 2: Heat a large oven-safe skillet over medium-high heat. Sear the brisket for 4-5 minutes per side until a deep brown crust forms.
  3. Step 3: Remove brisket and add 4 minced garlic cloves, 1 medium sliced yellow onion, 2 chopped carrots, and 2 chopped celery stalks to the skillet. Sauté for 5 minutes until vegetables soften and become fragrant.
  4. Step 4: Pour in 1 cup dry red wine and simmer for 3 minutes to reduce slightly. Add 2 cups beef broth, 3 sprigs fresh thyme, and 2 bay leaves.
  5. Step 5: Return brisket to the skillet, cover tightly with foil, and place in the oven. Roast for 3 hours until brisket is fork-tender.
  6. Step 6: Remove brisket and let rest for 15 minutes. Strain vegetables and herbs from liquid and simmer the sauce on stovetop over medium heat until thickened to coat the back of a spoon, about 10 minutes.
  7. Step 7: Slice brisket against the grain and serve with the red wine reduction spooned over the top.

Frequently asked questions

How long does Slow-Roasted Beef Brisket with Red Wine Reduction 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-Roasted 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-Roasted 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-Roasted 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-Roasted 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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