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 for a roast of equal size?
Hello !! thank you for the recipe, looks amazing, what i didn’t undertand is that in the 101 book you say it is preferably to rub the day before. Is this apply to this recipe?
Thank you!!
it will work but the flavor will be very different. French roast comes from the Chuck and brisket has more fat.
enjoy!