Slow-Roasted Beef Brisket with Rosemary and Red Wine Jus

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

Tender slow-roasted beef brisket infused with rosemary and served with a rich red wine jus, perfect for comforting Australian-style dinners. This australian-inspired beef ready in about 255 minutes pairs beef brisket, fresh rosemary sprigs, smashed garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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: 15 min Cook: 240 min Serves 6 Australian cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F. Rub 3 lbs beef brisket all over with 3 tbsp olive oil, 2 tsp salt, 1 tsp black pepper, and tuck 4 smashed garlic cloves and 3 rosemary sprigs around the meat.
  2. Step 2: Place the brisket fat side up in a roasting pan and cover tightly with foil. Roast in the oven for 4 hours until fork-tender.
  3. Step 3: Remove brisket from oven and transfer to a warm plate, covering loosely with foil to rest.
  4. Step 4: Pour off excess fat from the roasting pan, then place the pan on the stove over medium heat. Add 1 cup dry red wine and 2 cups beef stock, scraping up browned bits with a wooden spoon.
  5. Step 5: In a small bowl, mix 1 tbsp all-purpose flour with 2 tbsp softened butter to form a paste (beurre manié). Whisk this into the pan sauce and simmer for 5 minutes until thickened and glossy.
  6. Step 6: Slice the brisket against the grain and serve drizzled with the rosemary red wine jus.

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Frequently asked questions

How long does Slow-Roasted Beef Brisket with Rosemary and Red Wine Jus take to make?

Total time is about 255 minutes (15 min prep + 240 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 Rosemary and Red Wine Jus?

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 Rosemary and Red Wine Jus?

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 Rosemary and Red Wine Jus 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 Rosemary and Red Wine Jus?

Australian 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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