Red Wine-Braised Brisket

12 195 283
Ingredients Minutes Calories
Prep Cook Servings
15 min 3 h 10
Red Wine-Braised Brisket
Health Highlights


681 gm Beef brisket
1 tsp Kosher salt
1 tsp Black pepper
2 large White onion (thinly sliced)
3 medium stalk(s) Celery (with leaves )
5 clove(s) Garlic (smashed)
6 sprig Thyme, fresh
2 leaf Bay leaf
2 can (15oz) Whole tomato, canned
1 tbsp Tomato paste, canned
750 ml Wine, table, red
8 small Carrots


Preheat oven to 350°F. Season brisket with salt and pepper. Heat oil in a large ovenproof pot over medium-high. Cook brisket, turning occasionally, until browned all over, 8–10 minutes; transfer to a plate. Pour off fat from pot; discard.

Place onions, celery, garlic, thyme, bay leaves, tomatoes, tomato paste, and wine in pot and stir to combine; season with salt and pepper. Place brisket on top, fat side up. Cover and braise in oven, spooning juices, onions, and tomatoes over brisket every 30 minutes, until meat is fork-tender, 3–3 1/2 hours.

Uncover pot, nestle carrots around brisket, and cook until carrots are tender, top of brisket is browned and crisp, and sauce has thickened, about 30 minutes. Skim fat from surface of sauce; discard. Remove brisket from pot and slice against the grain to serve.

If not serving immediately, transfer brisket to a large bowl and pour braising liquid over; let cool in sauce. Cover and chill, at least 4 hours and up to 4 days. To serve, preheat oven to 325°. Skim fat from surface of sauce; discard. Cover and reheat brisket in sauce, 1–1 1/2 hours.

Nutrition Facts

Per Portion

Calories 283
Calories from fat 119
Calories from saturated fat 47
Total Fat 13.3 g
Saturated Fat 5.2 g
Trans Fat 0
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 5.8 g
Cholesterol 46 mg
Sodium 429 mg
Potassium 664 mg
Total Carbohydrate 14.5 g
Dietary Fiber 3.4 g
Sugars 6.8 g
Protein 14.3 g

Dietary servings

Per Portion

Meat 0.8
Vegetables 1.9

Energy sources