Red Wine and Onion Brisket

Total Time
3hrs 25mins
Prep 15 mins
Cook 3 hrs 10 mins

From Woman's World Magazine 12/7/04. Long, slow cookin makes this oniony beef roast extra tender and flavorful. If you don't like wine, you can substitute beef broth.


  1. Preheat oven to 350 degrees.
  2. Combine thyme, oregano, salt and pepper; rub over both sides of brisket.
  3. In flameproof roasting pan heat oil over medium-high heat; add brisket. Cook, turning once, until browned, 3-4 minutes per side. Remove from heat.
  4. Add onions, garlic and bay leaves to pan around brisket; pour in wine. Cover; roast 1 hour, 30 minutes. Turn brisket over; roast, covered, until very tender, 1 hour, 30 minutes.
  5. Transfer brisket and half onions to serving platter; cover with foil. Transfer drippings and remaining onions to blender; pulse until smooth. Slice beef against the grain of the meat and serve with sauce.
Most Helpful

This is a wonderful bristket recipe. The slow cooking really works to make the brisket tender. I loved the flavor of the onions, garlic and red wine. Note of caution: I used a 2 1/2 pound brisket and cut down the cook time by 30 minutes. I should have cut down the time even more because I didn't have enough sauce to blend. This was my mistake, as I should have checked the brisket earlier! Made for PRMR.

LifeIsGood January 03, 2012