Easy Wine-Marinated Brisket Recipe

Brisket and Potatoes
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  • 7 hrs
  • Prep: 4 hrs,
  • Cook: 3 hrs
  • Yield: About 8 servings
Ratings (4)

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.

What You'll Need

  • 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

How 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 degrees 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.
  1. 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.
Nutritional Guidelines (per serving)
Calories 537
Total Fat 28 g
Saturated Fat 11 g
Unsaturated Fat 13 g
Cholesterol 172 mg
Sodium 380 mg
Carbohydrates 9 g
Dietary Fiber 1 g
Protein 56 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)