Braised Beef Brisket Recipe
Nothing says comfort food quite like slow-cooked, tender beef brisket infused with the deep, rich flavours of red wine and aromatic herbs. This red wine braised brisket is a simple yet impressive dish, perfect for serving over mashed potatoes, rice, or even inside a sandwich. With minimal prep and a long, slow cook time, this dish delivers melt-in-your-mouth perfection with every bite.
Why You’ll Love This Recipe
Effortless Cooking – Once prepped, this dish is mostly hands-off.
Rich & Savoury Flavour – Slow cooking in red wine and beef stock results in incredibly tender and flavourful meat.
Versatile Serving Options – Enjoy it with Yorkshire puddings, mashed potatoes, or even as a beef dip sandwich with the drippings turned into gravy.
Perfect for Entertaining – A hearty and satisfying dish that will impress guests with minimal effort.
Ingredients
1.3 kg beef brisket, trimmed of excess fat
2 tbsp olive oil
½ tsp salt
½ tsp black pepper
1 cup red wine (any good-quality, affordable option)
3 cups beef stock
3 whole garlic cloves, peeled
1 small onion, halved and peeled
1 spring fresh rosemary (or thyme as an alternative)
2 bay leaves
For the Gravy:
3 tbsp cornflour (cornstarch)
2 tbsp cold water
Reserved brisket drippings
Method
Step 1: Prepare the Brisket
Remove the beef brisket from the fridge and let it sit at room temperature while preparing the rest of the ingredients.
Season the brisket generously on both sides with salt and black pepper.
Step 2: Sear the Meat
Preheat the oven to 110°C (225°F).
Heat a large, heavy-based pot or Dutch oven over medium heat and add the olive oil.
Once hot, sear the brisket on both large sides for about 3-5 minutes per side until golden brown. This step enhances the flavour of the dish.
Step 3: Slow Cook the Brisket
Pour in the red wine and beef stock, deglazing the pan by scraping up any browned bits from the bottom.
Add the onion, garlic cloves, rosemary, and bay leaves.
Bring the mixture to a low boil, then cover the pot and transfer to the oven.
Cook for 5-6 hours, checking occasionally to ensure the liquid level remains sufficient.
Step 4: Shred the Brisket & Make the Gravy
Once the brisket is fork-tender and easily shreds apart, remove it from the pot and set aside.
Strain the cooking liquid and return it to the pot.
In a small bowl, mix cornflour with cold water to create a slurry.
While whisking, slowly add the slurry to the pot, bringing the liquid to a boil. Let it thicken into a rich gravy, adding more cornflour slurry if necessary.
What to Serve with Red Wine Braised Brisket
Mashed Potatoes or Rice – A classic base that soaks up the delicious gravy.
Yorkshire Puddings – Light, crispy, and perfect for mopping up sauce.
Crusty Bread or Brioche Buns – Create an indulgent beef dip sandwich with the drippings.
Roasted Root Vegetables – Carrots, parsnips, or sweet potatoes complement the deep, rich flavours.
Make Ahead & Storage Tips
Make Ahead: This dish tastes even better the next day! Store in the fridge overnight and reheat gently on the stovetop or in the oven.
Freezing: Cool completely, then store in an airtight container for up to 3 months.
Reheating: Warm gently in a covered pot over low heat, adding a splash of beef stock or water to maintain moisture.
Final Thoughts
This red wine braised beef brisket is a true showstopper that requires little effort but delivers huge flavour. Whether you're serving it for a comforting family meal or as part of a special occasion, it’s a dish that never fails to impress.
