Oven Roasted Brisket with Red Wine and Onions

An oven roasted brisket sits in a casserole dish, topped with sliced carrots, tomatoes, and garnished with fresh rosemary and thyme. The tender meat is covered in a rich brown sauce, with plates and seasonings nearby.

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Oven Roasted Brisket with Red Wine and Onions

Tender Oven Roasted Brisket with Red Wine and Onions is slow-cooked with tomatoes, fresh herbs, and carrots until rich, savory, and fork-tender. This comforting make-ahead brisket recipe is perfect for holidays, Sunday dinners, and family gatherings.

Prep Time15

Cook Time4

Chilling Tiime6

Course: Main Course

Cuisine: American, Mediterranean

Diet: Gluten Free

Servings: servings

Calories: 414kcal

Author: Gwen Wolken

Equipment

1 9x13 Casserole Dish

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.

Notes

For the most tender brisket, cook until the meat is easily pierced with a fork. If the brisket still feels firm, continue cooking until tender, checking every 20–30 minutes as needed.

Refrigerating the brisket overnight is strongly recommended. This allows the flavors to deepen while making it much easier to remove excess fat and slice the brisket neatly against the grain.

If you would like additional gravy when reheating, stir in a little beef stock until the sauce reaches your desired consistency. You can also strain and reduce the sauce separately on the stovetop for a richer gravy.

Slice the brisket thinly against the grain for the most tender texture. A sharp knife works best, especially after the brisket has chilled overnight.

You can make the brisket and freeze the meal for up to 3 weeks. Thaw the brisket in the refrigerator before reheating at 275 degrees Fahrenheit for 30-45 minutes, covered.

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