Nothing compares to the rich flavor of brisket, and this recipe couldn’t be simpler to prepare – a guaranteed crowd-pleaser.
When cooking with wine you don’t want to use actual cooking wine, it’s best to find a bottle of an affordable wine that you wouldn’t mind drinking. Try a mixed case of budget-friendly kosher wines, you might even find a bargain wine you really like.
Brisket in Wine Sauce
Servings
8 Servings
Ingredients
- 1 2½-pound beef brisket, thick-cut
- 1 tablespoon ground paprika
- ½ teaspoon ground basil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3 medium onions sliced
- 2 garlic cloves peeled and halved
- 1½ cups ketchup
- 1½ cups dry red wine
- 1½ cups water
Instructions
- Preheat oven to 325°F.
- Rinse brisket and place in roasting pan.
- Rub paprika, basil, salt and pepper into meat. Scatter onions and garlic over meat.
- In a medium bowl, mix together ketchup, wine, and water. Pour over brisket.
- Cover pan tightly with aluminum foil, tenting so the foil does not touch the meat.
- Bake, covered, at 325°F for 3 hours, or until a digital thermometer inserted into the center of the brisket reads 190°F.
- Let stand at least 15 minutes before slicing against the grain. Serve warm, with pan juices poured over the meat or served on the side.
will this work with a french roast/
Preferably 2nd cut, 1st cut to dry not recommended
Hi Jenn in PA – sorry for the late response you can sub either or both for the ketchup just note that it won’t be as sweet of a sauce – but that’s all a matter of preference. I would add potatoes for the last hour of cooking and they will re warm nicely together with the brisket the next day (my preference if you must know and really cause I can’t hold myself back is to serve the soft saucey meat with crisp roasted potatoes, but again it’s a preference thing 🙂
Thank you for posting this recipe. I have been searching for something similar to my mom’s recipe which I can’t seem to locate. It has been too long since I have made brisket (what with all the vegetarians or non-red meat eaters in our family). We are a smaller group this year for the seder so I thought I’d go with brisket. I prefer the non-sear method for ease.
Two questions: can I substitute tomato sauce or paste for the ketchup; and if I make this a day ahead, do you have any advice for adding potatoes?
Thanks again and happy holiday!
Hi Yifat! It’s #3 (“Tzli”). enJOY and Chag Kasher V’Sameyach!
Hi, I was wondering if you know how brisket is called in Israel? What number of cut is it? Can’t wait to try this for this upcoming Passover, thanks!
By Scotch Fillet do you mean “Rib Eye” the amounts here and preparation style are for a low and slow, braised, melt in your mouth style brisket/roast and not for quick cooking steaks. To answer your Q on the flavor this is more on the sweet side due to the ketchup.
Hi, this recipe look delicious. Can I use it on a scotch fillet? Is it sweet or savory? Im making a sweet chicken so looking for a savory roast.
both 1st and 2nd work here but cooks “in the know” prefer 2nd cut bc it’s not as lean as 1st (but go with whichever YOU prefer 🙂
I assume that the brisket you’re referring to is 1st cut brisket, am I right?
I would do less than 6 since it’s not quite double/5lbs so about 5 hours should do it.
yes in theory… I haven’t tested it but I believe an oven bag should keep it nice and moist
Hi Alyse – just skipping the step to save time. NEVER EVER hurts to sear in fact only makes it better – you go girl – sear that brisket!
This recipe looks great. Why do you not sear the brisket first? Would it hurt if I do? Thanks!
Hi,
I have a brisket that the weight is 4.22lb. do I double the recipe and the baking time for 6 hours?
If my brisket is 51/2 pounds would I use 3 cups ketchup 3 cups wine & 3 cups water?
Want to make for this 2014 holiday.
so sorry I am late to respond I totally missed this comment – yes (for a 5-6lb brisket) double everything. (Although you prob don’t need 6 onions 3-4 will suffice 🙂
Jamie, can you do this in a crock pot?
Madeleine…. YAYEEEE!!!!!! Thrilled everyone loves your brisket! And so happy to have you here. Ok – so, I haven’t tried it in a slow cooker but, in theory you should be able to cook it on high for 4 hours or on low for 8 hours or longer. Please come back and let us know how it comes out!
Oy Ronnie – sorry I am just seeing this comment now – how did it come out? for future you can pretty much double the recipe above and/or follow my favorite brisket tips here: http://www.joyofkosher.com/2014/07/brisket-is-best-when/
Hi Jaime, This recipe is what introduced me to the Joy of Kosher web site a few years ago!
I wanted to cook a brisket, did a google search for recipes and voila! there it was – the best brisket recipe *ever*.
People rave about “my” brisket 🙂 Now a question:
Can I also cook this in a slow cooker? if so, how would I time it?
Thanks so much. I love your recipes!
Hi Jaime,
I’m planning to make this tomorrow night but with a 5.5lb thin cut any recommendations for this type of size and thinness?
Thanks!
LOVE that you came back to comment! I really appreciate it. I try to be as accurate as possible with the times and not speed through in an effort to post a shorter prep time. (In fact I am not actually super quick in the kitchen, I have been known to take my time both in the kitchen and out 🙂
YIPEEEEE!!!!!!!!! Thanks so much for coming back and commenting!!!!
LOL too funny. It’s 3 hours and 9 minutes (9 mins is the prep)
YAY YAY YAY!!!!! I love reading feedback like this. Thank you so much for taking the time to comment!!!!
Hey Rayzel, yes it should work well on the stove.
Wow the “Aermate” would be incredible for recipes that call for wine and only use a little no more waste!!
Can I make this on the stove instead?
Using this for our second Passover in a row. This will be in our family forever!!!! We have a 4.2 lb brisket…thinking we’ll need about 4.5 hours? Thanks!
325 degrees sounds pretty high! can i do it at 300?
LOL!!! See you at the park?
total LOL! we are in Chashmonaim for the seder but back for shabbos!!! CHag KAsher V’Sameyach!
OMG this was on my menu too!!!!!
My house smells like heaven!!! I can’t wait for the seder.
We got this recommendation from one of our wine experts – I think the Herzog Reserve Alexander Valley Cabernet Sauvignon is perfect for the recipe and to drink with the meal.
I always avoid recipes with wine, since there are so many choices… which company do you recommend? as specific as you can be please
yes no problem to cut back on the ketchup but note that this is not really a sweet recipe – the dry red offsets the ketchup.
absolutely! slice when cool and freeze together with the sauce. bring to room temp before warming – will be super soft!
What ingredient in this recipe tenderizes the meat would it still be great if I lessened the ketchup so its not so sweet
Hi, Can the brisket be frozen? Do i freeze is separate from the sauce or together? Thanks
Hey Lea – small red bliss should take about an hour — so add the potatoes about 2 hours into the cooking time. please let us know how it turns out. enJOY!
This looks like an amazing recipe. Can I add red potatoes the same time I prep the meat or would they become too soft after cooking for the 3 hrs?
at the very least it should rest 15 minutes. even better if you can make ahead and slice it when it’s cold and reheat in the sauce… but not essential
Aren’t you supposed to slice it when it’s cold??
Hi Arielle – I am so happy you love this recipe. So I always figure about 1/4 to 1/2 pound brisket per person. The general recommendation is 1/2 pound of brisket per person but if I am putting out a big spread with at least 2 main dishes, I find that 1/4 pound per is sufficient unless you want leftovers (which sometime I do!!!). So you can make your calculations based on these ranges/recommendations plus your menu. If you make a 3 pound brisket there is not need to adjust the recipe but if you’re brisket is larger than that I would adjust the other ingredients accordingly and in proportion. Brisket should take about 1 hour per pound so adjust the cooking time according to the weight of your brisket if larger than 3 pounds.
Hi Jamie I have a question for you! I have made this brisket before and it has come out amazing. I want to
Make it for rosh hashana. I’m having all together 8 people including my husband and I. I assume I need to get a 3 lb brisket or even a little bigger. Will this recipe come out the same way if its a little bigger? Thanks!
cooks in the know use 2nd cut — 1st cut is more expensive but is leaner 2nd cut has more fat – and will be more flavorful and tender and is the preferred choice among “chefs”
What do you use, first r second cut brisket? Always my dilemma.
I just made this recipe.I am not a quick cook but the prep time was nine minutes as stated, possibly even less.
This recipe is delicious! I’m not usually a fan of brisket, but I couldn’t get enough. I also had a house full of 16 people that were fighting over the last few slices. It is truly a fall off the fork brisket.
I haven’t checked the prep time (yet) but I think a ready time of 9 minutes is a WEE bit optimistic!