Oven Roasted Brisket with Red Wine and Onions is slow-cooked until fork-tender with red wine, onions, tomatoes, and fresh herbs for a rich and comforting dinner. Perfect for holidays or Sunday dinners, this make-ahead brisket fills the house with incredible aroma while it cooks. If you enjoy cozy beef dinners, my Boneless Beef Ribs are another oven braised beef recipe perfect for entertaining.
Oven Roasted Brisket At A Glance
- 🕒 Total Time: About 10 hours including overnight chilling (15 min prep + 4 hours cook + 6 hours chilling/reheating)
- 🍽️ Servings: 8-10 servings
- 🍷 Cuisine Type: Jewish / American Comfort Food
- 🥩 Flavor Profile: Tender oven roasted brisket with red wine, onions, tomatoes, fresh herbs, and a rich savory gravy
- 🌿 Dietary Info: Naturally gluten-free and dairy-free
- 📦 Storage Notes: Refrigerates well for 3-4 days and freezes beautifully for make-ahead meals
- ⭐ Why You'll Love It: A deeply comforting brisket recipe that becomes even better overnight, making it perfect for holidays, entertaining, and cozy Sunday dinners.
Why This Oven Roasted Brisket Works
- Slow roasting the brisket covered in red wine, tomatoes, and onions keeps the meat tender and deeply flavorful.
- The onions, herbs, and pan juices cook down into a rich savory gravy that tastes even better the next day.
- Chilling the brisket overnight makes it easier to slice cleanly while also allowing the flavors to deepen.
- The combination of carrots, fresh herbs, and red wine gives this brisket a classic holiday feel without requiring complicated ingredients or techniques.
If you are planning a holiday dinner or cozy family gathering, there are plenty of side dishes that pair beautifully with this brisket. My Potato Kugel and Carrot Kugel are classic holiday favorites, while my Sweet Potato Casserole adds a slightly sweet contrast to the rich beef and onion gravy. For something lighter, my Vegetable Casserole makes an easy vegetable side dish for brisket dinners and holiday meals.
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If slow-cooked comfort food is your idea of a perfect dinner, there are several other cozy recipes worth adding to your menu rotation. My French Onion Chicken has the same rich onion-forward flavor profile, while my Chicken Marsala brings another comforting wine-based dinner to the table. My Greek Beef Meatballs are another hearty make-ahead dinner with deep savory flavor, making them perfect for colder nights, family dinners, or casual entertaining.
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Key Ingredients
You will need the following ingredients to make this Jewish Brisket:
- Beef Brisket - A 5-pound brisket with a nice fat cap works best for slow roasting because the fat helps keep the meat tender as it cooks low and slow in the oven. During recipe testing, I found that leaving some of the fat intact while roasting added more flavor to the gravy, but trimming the excess after chilling overnight made the finished brisket cleaner and easier to serve.
- Dry Red Wine - A dry red wine like Cabernet Sauvignon gives the brisket a deeper savory flavor without making the sauce overly sweet. During testing, lighter wines did not create the same richness in the gravy, while sweeter wines slightly overpowered the onions and herbs. The wine cooks down as the brisket roasts, leaving behind a balanced flavor that pairs beautifully with the tomatoes and garlic.
- Onions - The onions are one of the most important ingredients in this recipe because they slowly break down into the pan juices and help create the rich gravy. I tested both sliced onions and larger chunks, and the chunkier pieces held their texture better during the long roasting time while still becoming soft and flavorful. If you enjoy onion-forward comfort food recipes, my French Onion Pasta has a similarly rich caramelized onion flavor.
See the recipe card for quantities.
Variations
- Mushrooms - Add sliced mushrooms during the last hour of cooking for an even deeper savory flavor. Cremini or baby bella mushrooms work especially well with the red wine sauce.
- Root Vegetables - Swap the carrots for parsnips or a mix of root vegetables for a slightly earthier holiday-style brisket.
- Onions - Use pearl onions instead of yellow onions for a more elegant presentation when serving for holidays or entertaining.
- Wine - If you do not cook with wine, replace the red wine with additional beef stock and a splash of balsamic vinegar for added depth.
How To Make Oven Roasted Brisket: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Preheat the oven to 350 degrees Fahrenheit. Sprinkle the brisket with garlic, salt, and pepper. Add it to a casserole dish.
Step 2: Top the brisket with the onions, tomatoes, celery, bay leaf, thyme, and rosemary. Pour the red wine over the brisket and cover with aluminum foil. Transfer to the oven and bake for 3 hours, basting every 30-45 minutes.
Step 3: Add the carrots and half of the parsley. Bake uncovered for 30 minutes or until the brisket is fork-tender.
Step 4: Let the brisket rest until it comes to room temperature. Slice the brisket and return it to the casserole dish. Cover and refrigerate for 6 hours or overnight. Reheat in a 275 degree Fahrenheit oven for 30-45 minutes.
Gwen's Pro Tip
For the most tender brisket and cleanest slices, refrigerate the brisket overnight before slicing and reheating. During testing, the overnight rest not only deepened the flavor of the red wine and onion gravy, but also made it much easier to remove excess fat and slice the brisket neatly against the grain without it falling apart.
How to Slice Brisket
For tender slices, it is important to cut brisket against the grain rather than with it. After the brisket has rested and chilled overnight, look for the natural lines running through the meat and use a sharp knife to slice across those lines into thin slices about ¼ inch thick.
During testing, I found that slicing the brisket after chilling made it much easier to cut neatly without the meat falling apart. Cutting against the grain shortens the muscle fibers, giving the brisket a more tender texture when served.
Oven Roasted Brisket FAQ's
Brisket needs time for the connective tissue to slowly break down as it cooks. If the brisket feels tough, it likely needs more time in the oven. The meat should be easily pierced with a fork and have only slight resistance when pulled away.
Yes, and it actually tastes even better the next day. Refrigerating the brisket overnight allows the flavors to deepen while also making it easier to remove excess fat and slice the meat cleanly against the grain before reheating. You can also make the brisket and freeze it for a few weeks before serving it.
Yes. Covering the brisket tightly with foil helps trap moisture and keeps the meat tender during the long roasting time. I only uncover the brisket near the end of cooking when adding the carrots so the sauce can reduce slightly and the vegetables can finish cooking.
Other Delicious Main Course Meals
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Thank you!
Gwen
Oven Roasted Brisket with Red Wine and Onions
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Equipment
Ingredients
- 5 pounds beef brisket first cut or with a fat cap
- 2 whole garlic cloves peeled, minced
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 3 medium yellow onions cut into chunks
- 15 ounces diced tomatoes or crushed tomatoes in a can
- 2 whole celery stalks with the leaves, chopped
- 1 whole bay leaf
- 2 thyme sprigs
- 2 rosemary sprigs
- 2 cups dry red wine Cabernet Sauvignon or similar
- 8-10 whole carrots peeled and sliced
- ¼ cup Italian parsley chopped
Instructions
- Heat the oven to 350℉.
- Sprinkle the brisket with the garlic.5 pounds beef brisket, 2 whole garlic cloves
- Sprinkle both sides of the brisket with the salt and pepper.2 teaspoons salt, 1 teaspoon freshly ground black pepper
- Lay the brisket into a 9x13 casserole dish with the fat side up. Top the brisket, or lay around the brisket, with the onions, tomatoes, celery, bay leaf, thyme, and rosemary.3 medium yellow onions, 15 ounces diced tomatoes, 2 whole celery stalks, 1 whole bay leaf, 2 thyme sprigs, 2 rosemary sprigs
- Pour the red wine on top of the brisket. Cover with aluminum foil and seal tightly.2 cups dry red wine
- Transfer to the oven and bake for about 3 hours, basting every 30-45 minutes with the pan juices.
- Add the carrots and half of the parsley. Bake uncovered for 30 minutes or until the carrots are cooked through and the beef is tender. The beef should be easily pierced with a fork.8-10 whole carrots, ¼ cup Italian parsley
- Let the meat rest until it comes to room temperature. Place it on a cutting board and trim the fat.
- Look for the grain lines of the meat. Using a sharp knife, cut slices across the grain about ¼ inch thick. Return the brisket to the casserole dish and nestle it in the liquid. Cover and refrigerate overnight or freeze the brisket. (Slicing is optional at this point. Many prefer to slice after the brisket is cold.)
- When you are ready to serve, reheat the brisket covered in a 275℉ oven for 30-45 minutes. Top with the reserved parsley and serve.
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