Easy Wine-Marinated Brisket

Brisket and potatoes

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Prep: 4 hrs
Cook: 3 hrs
Total: 7 hrs
Servings: 8 servings
Nutrition Facts (per serving)
537 Calories
28g Fat
9g Carbs
56g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 537
% Daily Value*
Total Fat 28g 36%
Saturated Fat 11g 54%
Cholesterol 172mg 57%
Sodium 380mg 17%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Protein 56g
Calcium 68mg 5%
*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. Feel free to add root vegetables around the brisket, if you wish. Keep an eye on the liquid level and add more if it evaporates.


  • 1 cup dry red wine
  • 2 tablespoons soy sauce
  • 1 small onion (finely minced)
  • 1 celery stalk (thinly sliced)
  • 3 garlic cloves (finely minced)
  • 3 to 4 pounds beef brisket
  • 1 medium-sized onion (thinly sliced)

Steps to Make It

  1. 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 3 to 4 hours or overnight, turning occasionally.

  2. Preheat oven to 325 F.

  3. 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 3 hours, until tender. Check midway through roasting time and add water, if needed, to keep brisket from drying out.

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