Beef Brisket Recipe With Red Wine

This slow oven-roasted beef brisket is tender and juicy. Marinated with a homemade brisket rub, and cooked in red wine for two hours. It is served with the most delicious red wine gravy.

Sliced roast beef brisket on a wooden board. — Roast Brisket Beef with Red Wine Gravy in 2 hours

Table of Content

About this beef brisket
Ingredients and substitutes
Step by step instructions
Frequently asked questions
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Printable Recipe
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This has got to be one of our favorite roast recipes, it's soft, tender, and juicy. The red wine gravy is rich, buttery, and shiny. In fact, we often make brisket on the weekends and the leftover makes the best sandwiches ever.

About this beef brisket

Beef brisket comes from the lowest area of the cow's breast just above the leg. It's a tough cut, and so it needs some slow tender cooking. That is why we cook it on low heat for a longer time. Therefore, make sure to plan a few hours ahead from marinating to slow cooking.

There are three components to this dish.

The brisket - On its own, quite bland. So, make sure to thaw it well, and marinate it for as long as you can before you cook it.
The dry rub is simple and easy and has a few spices that really bring out the flavors.
The red wine gravy is the perfect addition to this cut of meat. It's sweet with just the right tartness from the red wine.

A plate with Sliced roast beef brisket and mashed potatoes. — Roast Brisket Beef with Red Wine Gravy in 2 hours

Ingredients and substitutes

Beef brisket - If you don't have brisket, you can also use this rub and wine gravy with a roast meat like chuck or hump. Just make sure to adjust the cooking time. My preferred method to cook meat is always with a thermometer, so there is no guessing necessary. Read more about cuts of beef here
Rub - You can buy a brisket rub in any supermarket these days. And yet, it really takes just 5 minutes to make it at home as long as you have the ingredients.
Red wine - Always use a good quality wine that you like to drink. It does make a huge difference in flavor.
Brown sugar - There is a fair amount of sugar, but it's well distributed between the meat and the gravy. Trust me it's not sweet.

Step by step instructions

Brisket rub

Combine all the rub ingredients in a bowl or mortar and pestle.
Set aside until ready to use.

Prepare the brisket rub for the roast Beef Brisket Progress Pictures1

Prepare the brisket rub for the roast Beef Brisket Progress Pictures10

Prepare the brisket rub for the roast Beef Brisket Progress Pictures9

Marinate the brisket with the rub before roasting Beef Brisket Progress Pictures12

Marinate

Thaw the beef brisket, remove any extra fat or sliver skin on top.
Place the beef in a ceramic, glass, or plastic dish (do not use metal to marinate). I used my ceramic baking dish.
Season generously with the brisket rub on all sides.
Set aside to marinate for an hour on the counter or up to overnight in the fridge. Thaw an hour before cooking.

Prepare red wine marinade for brisket Beef Brisket Progress Pictures13

Roast the brisket for an hour then 45 mins until the right temperature Beef Brisket Progress Pictures2

Marinate the brisket with the rub before roasting Beef Brisket Progress Pictures14

Roast the brisket for an hour then 45 mins until the right temperature Beef Brisket Progress Pictures5

Roast

Preheat the oven at 150 C / 300 F.
Combine the wine, stock, and sugar and pour it in the baking dish besides the meat.
Add some rosemary and thyme sprigs as well (see video).
Cover with a foil and cook for 60 minutes.
After 60 minutes, baste it and turn it over.
Cover and cook for another 45 to 60 minutes or until the internal temperature of the meat reaches 180 F on a meat thermometer.
The meat will continue to cook in the residue heat up to 200 - 220 F.
Remove the brisket from the baking pan and tent with a foil.
Let the meat rest for 30 minutes while you prepare the gravy.

Prepare the red wine gravy with the remaining pan juices Beef Brisket Progress Pictures6

Brush the brisket with red wine gravy Beef Brisket Progress Pictures8

Prepare the red wine gravy with the remaining pan juices Beef Brisket Progress Pictures7

Red wine gravy for the brisket Roast Beef Brisket with Red Wine Gravy36

Red wine gravy

Pour the pan juices into a frying pan.
Cook on medium-high until reduced to almost half.
Add butter and honey.
Continue to cook until thick like a gravy/syrup.
Brush the brisket with the sauce before serving.
Serve the remaining gravy on the side.

A plate of sliced roast beef brisket and mashed potatoes. — Roast Brisket Beef with Red Wine Gravy in 2 hours

Frequently asked questions

How long will this beef brisket keep?

Any leftover roast beef brisket will keep in the fridge for 4 to 5 days. They are perfect to use in sandwiches and burritos.

How do you store beef brisket?

Any roast in the fridge, if not wrapped well, will dry out. So, always keep leftovers under a tight plastic wrap.

How do you reheat leftover beef?

My kids will microwave small amounts they need for their sandwiches on a plate wrapped in plastic. For large amounts, I like to wrap in foil and bake in a preheated oven for 15 to 20 minutes at 170 C / 340 F.

How much brisket should you buy?

The US serving suggestion would be ½ lbs per person. But, when you have a few other dishes alongside not many people will eat ½ lbs brisket. Having said that, use this as a guide. We are a family of 4, so I usually buy 2 lbs, which usually has plenty of leftovers.

Printable Recipe

Description

This slow oven-roasted beef brisket is tender and juicy. Marinated with a homemade brisket rub, and cooked in red wine for two hours. It is served with the most delicious red wine gravy.

▢ 1 kg (2 lb) Beef brisket
▢ ½ cup Red wine
▢ ½ cup Stock (or water)
▢ 1 tablespoon Brown sugar
▢ 2 sprigs Rosemary
▢ 2 sprigs Thyme