Slow-Roasted Beef Brisket with Red Wine Shallot Sauce

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender, slow-roasted beef brisket served with a rich, savory red wine and shallot sauce that elevates the deep flavors of the meat. This American-inspired beef recipe, ready in about 230 minutes, pairs beef brisket, kosher salt, freshly ground 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.

Prep: 20 min Cook: 210 min Serves 6 American cuisine 450 cal/serving

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Ingredients

3 lbs beef brisket
2 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp olive oil
4 medium, finely chopped shallots
3, minced garlic cloves
1 cup dry red wine
2 cups beef broth
3 fresh thyme sprigs
2 tbsp butter

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Instructions

Step 1: Preheat oven to 300°F. Rub 3 lbs beef brisket evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering, then sear the brisket for 4 minutes per side until deeply browned.
Step 2: Remove brisket and set aside. Add 4 finely chopped shallots and 3 minced garlic cloves to the skillet, sauté over medium heat for 3-4 minutes until fragrant and softened.
Step 3: Pour in 1 cup dry red wine, scraping the browned bits from the pan with a wooden spoon. Simmer for 5 minutes until the wine reduces slightly.
Step 4: Add 2 cups beef broth and 3 fresh thyme sprigs, then return the brisket to the skillet, fat side up. Cover tightly with foil or lid and roast in the oven for 3.5 hours until the meat is fork-tender.
Step 5: Remove brisket and keep warm. Strain the cooking liquid into a saucepan, discard solids, and simmer over medium heat until reduced by half. Whisk in 2 tbsp butter to finish the sauce with a glossy sheen. Slice brisket against the grain and serve drizzled with the red wine shallot sauce.