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Dani's Brisket with Ketchup and Wine Sauce

This recipe has evolved from mother-in-law, cousins and friends to come up with a succulent Brisket!

  • Duration
  • Cook Time
  • Prep Time
  • 8-10 ServingsServings


  • 1 5 lb brisket
  • 2 tablespoons olive oil
  • 6-8 large onions sliced 1 inch thick
  • 30 whole garlic cloves
  • Lawry’s seasoning salt
  • Meat tenderizer
  • Onion powder
  • Garlic powder
  • 2 cups ketchup
  • 2 cups red wine
  • ¼ cup barbeque sauce
  • ¼ cup low sodium soy sauce
  • 1 can dark soda not diet


Preheat oven to 400 degrees. In a large roasting pan that has a lid, layer half the onions and half the garlic. Sprinkle brisket liberally with seasoning salt, meat tenderizer, onion powder and garlic powder on both sides and pat to be sure that it’s on the brisket well. Heat olive oil in a large skillet on medium high and sear the brisket on both sides until a nice brown crust appears turning once. Place brisket on onions and cover with remaining onions and garlic, do not rinse out skillet. In the skillet pour wine to deglaze and add ketchup, barbeque sauce, soy sauce and soda and cook on high until well mixed and thickened about 5-10 minutes. Pour mixture over brisket and cover. Place briskets in the oven and after 30 minutes turn the oven down to 300 degrees and cook for 5 hours. You can add carrots and potatoes if desired about 2 hours into cooking time.

We have found that allowing the brisket to cool overnight in the fridge makes the slicing a lot easier and each slice stays together better. After slicing (against the grain of course!), preheat oven to 300, place brisket in pan with 3 cups of the sauce heat for about an hour.