Wine and Herb Braised Brisket

  • Active Time 30m
  • Total Time 5h

Serves 6

This braised brisket is truly fork-tender. Start with an arugula salad with a lemon-walnut dressing and accompany the brisket with Caramelized Carrots, Sage-Laced Polenta Squares, cooked rice or noodles. Offer a red wine that is intense enough to stand up to the beefiness of this dish, such as a Cabernet or Bordeaux. Tip: Don't use a large stock pot or saute pan to create this fabulous dish. Because this dish is started on the stovetop and finished in the oven, you'll need a heavy-duty ovenproof casserole.


  • One 3-pound beef brisket, trimmed of excess fat
  • 3 lean bacon slices, cut crosswise into 1/4-inch strips
  • 1/3 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon paprika

  • 2 tablespoons (1/4 stick) unsalted butter
  • 1 tablespoon olive oil
  • 1 small yellow onion, thinly sliced
  • 2 medium carrots, peeled, cut into 1/4-inch dice
  • 2 ribs celery, cut into 1/4-inch dice
  • 3 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh rosemary
  • 2 teaspoons finely chopped fresh sage
  • 4 garlic cloves, finely chopped
  • 2 bay leaves
  • One bottle red wine such as Australian Shiraz or California Syrah
  • Sage-Laced Polenta Squares (see recipe), cooked rice or noodles

Companion recipe: Caramelized Carrots Sage-Laced Polenta Squares


Preheat oven to 300 degrees F.

Using small sharp knife, cut slits all over brisket. Stuff slits with bacon strips. Sprinkle brisket with salt and pepper. Combine 1/3 cup flour and paprika on large rimmed baking sheet. Dredge brisket in flour mixture to coat lightly. Set aside.

Heat butter and oil in heavy large casserole over medium-high heat. Add brisket and cook until brown, about 4 minutes per side. Transfer brisket to baking sheet. Add onion and next 7 ingredients to casserole; saute until onion is tender, scraping up browned bits from bottom, about 5 minutes. Stir in remaining 2 tablespoons flour. Cook 1 minute longer. Add wine. Bring to boil. Return brisket to casserole.

Cover and bake in oven until meat is fork-tender, turning meat every hour, about 4 hours 30 minutes. Transfer meat to warm platter; cover loosely. Boil braising liquid until thickened to sauce consistency, about 2 minutes. Season sauce to taste with salt and pepper. Pour sauce over meat.

DO-AHEAD TIP: Brisket can be prepared up to 2 days ahead. Cool. Cover and refrigerate. Rewarm in 400 degrees F oven until brisket is heated through, about 25 minutes.

Serve brisket with Sage-Laced Polenta Squares.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4648

nutrition information per serving

618 calories; 30g total fat; 159mg cholesterol; 296mg sodium; 15g carbohydrates; 2g fiber; 50g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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