Easy Wine-Marinated Brisket

Brisket and potatoes

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Prep: 4 hrs
Cook: 3 hrs
Marinate and Resting Time: 3 hrs 15 mins
Total: 10 hrs 15 mins
Servings: 8 servings
Nutrition Facts (per serving)
693 Calories
42g Fat
3g Carbs
66g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 693
% Daily Value*
Total Fat 42g 54%
Saturated Fat 17g 83%
Cholesterol 240mg 80%
Sodium 334mg 15%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 66g
Vitamin C 2mg 8%
Calcium 48mg 4%
Iron 6mg 32%
Potassium 630mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Wine makes a flavorful marinade for slow-cooked brisket and also helps to tenderize the meat. This brisket is marinated for at least three hours—or overnight for a more intense flavor—in a delicious concoction of red wine, soy sauce, celery, onion, and garlic, then slow-cooked in the oven for three hours. The brisket comes out fall-apart tender and juicy and is absolutely decadent with the sliced onions and pan juices drizzled over it. 

Brisket is known to be a tough cut of beef, as it comes from the breast of the cow, but when cooked properly, delivers an amazingly soft, beefy tasting, piece of meat.  

You can add root vegetables to cook around the brisket or serve your favorite vegetables with this meal. Mashed potatoes go well with this dish.


  • 1 cup dry red wine

  • 2 tablespoons soy sauce

  • 1 small onion, finely minced

  • 1 stalk celery, thinly sliced

  • 3 cloves garlic, finely minced

  • 3 to 4 pounds beef brisket

  • 1 medium onion, thinly sliced

Steps to Make It

  1. Gather the ingredients.

  2. Combine wine, soy sauce, grated onion, celery, and garlic in a heavy-duty zip-top freezer bag large enough to accommodate the brisket. Add the brisket to the bag, squeeze out the air, seal, and refrigerate for 3 to 4 hours or overnight, turning occasionally.

  3. Preheat oven to 325 F.

  4. Remove brisket and place fat-side up in a roasting pan or Dutch oven. Spread sliced onions around brisket and cover with the marinade. Sprinkle with kosher salt and freshly ground black pepper. Cover tightly with heavy foil or a lid. Bake for 3 hours, until tender. Check midway through roasting time and add water, if needed, to keep brisket from drying out.

  5. When done, remove the brisket from the oven and let rest 15 minutes. Carve slices against the grain and place on a serving platter. Cover slices with pan juices and cooked onions to serve.


  • Keep an eye on the liquid level as the brisket cooks, and add some water if it evaporates.
  • Let the meat rest before carving. This will allow the juices to flow back into the meat rather than onto the plate.
  • If there are any slices left after the meal, brisket makes great sandwiches to enjoy the next day.

How to Store and Freeze

Leftover brisket with the marinade can be stored in an airtight container or bag in the refrigerator for two days. You can also put it in the freezer in a freezer-safe container for up to three months.