Red Wine Braised Brisket

The fragrance of meat cooking lingers for hours, and builds up anticipation for the hearty, warming feast to come, especially welcoming when we're stuck at home and need just about anything to look forward to. 

This brisket recipe uses red wine to create a saucy gravy and infuse the tender meat with bold flavour, plus a squirt of sweet honey. Serve brisket with grains or roast vegetables, which will easily soak up the extra sauce, like couscous, polenta, wild rice, egg noodles, beets, squash, sweet potatoes, or really whatever piques your appetite while the brisket slow cooks. And yes, one brisket renders a lot of meat—but that's good news for a dish that's typically even better leftover.

  • Prep Time: 20 minutess
  • Cook Time: 3.5 Hours
  • Serves: 8

Ingredients Needed:

  • 2KG Beef Brisket

  • 4 Teapoons Vegetable Oil, Divided

  • 3 Stalks Celery, Diced (reserve leaves for garnish, if desired)

  • 5 Cloves Garlic, Minced

  • 1 Bunch Sage 

  • 2 Bay Leaves

  • 1 Tablespoon Oregano

  • 2 Tablespoons Honey

  • 3 Tablespoons Tomato Paste

  • 1 Bottle Full-bodied Red Wine 

  • 3 Cups Chicken Stock

  • 1 bunch mid-sized carrots

  • Salt and pepper, to taste

  • Fresh herbs and hot pepper slices, for serving (optional)



  1. Preheat oven to 176°C. Season the brisket generously with salt and pepper. In an oven-proof dutch oven, heat two tablespoons of the oil. Once hot, brown brisket on both sides, about 5 to 10 minutes each. Remove from dutch oven and rest on a plate.

  2. Wipe the dutch oven clean and heat remaining oil. Stir in celery and garlic until fragrant, add herbs, honey, and tomato paste, and stir until the tomato caramelises. Deglaze with red wine, stirring to incorporate. Use tongs to add brisket back in the braising liquid, fat side facing up. Cover and place in the oven for half an hour.

  3. After 30 minutes, remove pot and baste meat with braising liquid. Stir in the broth. Continue basting every 30 minutes, five more times, until cook time has reached three hours. Add carrots on top of pot, replace the lid, and cook for a final half hour.

  4. Ideally, brisket will cool overnight so fat can solidify and be easily skimmed off. If serving immediately, remove brisket from pot, slice against the grain and return meat to braising liquid and carrots to reheat. Serve sliced brisket straight from the pot, spooning liquid on top, or plate with herbs, celery leaves, and carrot greens for garnish. Dress with extra liquid and a few thin slices of hot pepper.

Recipe & Images Adapted from Melissa Kravitz Hoeffner.