Beef Brisket with Red Wine Gravy
Beef brisket can be a challenging cut of meat to cook, but with the right approach, it can be absolutely delicious. Choose the right cut of meat, prepare it properly, and use the right cooking techniques. Whether you prefer braised beef brisket or brisket in red wine, you’ll find recipes and techniques in this ultimate guide that will help you make a perfect dish every time.
This has got to be one of our favorite roast recipes, it’s soft, tender, and juicy. The red wine gravy is rich, buttery, and shiny. In fact, we often make brisket on the weekends and the leftover makes the best sandwiches ever.
Beef brisket is a delicious cut of meat that can be a challenge to cook well. Whether you’re a seasoned pitmaster or a novice cook, this ultimate guide to beef brisket has everything you need to know to make the perfect dish.
Why make this beef brisket recipe
- This recipe uses a combination of spices, red wine, and cooking techniques that will result in a tender and flavorful brisket, perfect for any occasion.
- Plus, with step-by-step instructions, even beginners can create a mouth-watering brisket with ease.
- Whether you’re hosting a dinner party or simply want a comforting home-cooked meal, this brisket recipe is sure to impress.
- So, let’s gather the ingredients and get started on creating the ultimate beef brisket
- There are three components to this dish.
- The brisket – On its own, quite bland. So, make sure to thaw it well, and marinate it for as long as you can before you cook it.
- The dry rub is simple and easy and has a few spices that really bring out the flavors.
- The red wine gravy is the perfect addition to this cut of meat. It’s sweet with just the right tartness from the red wine.
Ingredients and substitutes
- Beef brisket – If you don’t have brisket, you can also use this rub and wine gravy with a roast meat like chuck or hump. Just make sure to adjust the cooking time. My preferred method to cook meat is always with a thermometer, so there is no guessing necessary. Read more about cuts of beef here
- Rub – You can buy a brisket rub in any supermarket these days. And yet, it really takes just 5 minutes to make it at home as long as you have the ingredients.
- Red wine – Always use a good quality wine that you like to drink. It does make a huge difference in flavor. A bold red wine like a Cabernet Sauvignon or Zinfandel is an excellent choice. These wines have high tannins and acidity that can cut through the fatty beef and elevate the smokiness of the brisket.
- Brown sugar – There is a fair amount of sugar, but it’s well distributed between the meat and the gravy. Trust me it’s not sweet.
Cooking Techniques for Beef Brisket
When it comes to cooking beef brisket, there are a few different methods to choose from.
- Smoking is perhaps the most popular method and involves cooking the brisket low and slow over wood chips for several hours. This produces a tender, flavorful brisket with a smoky flavor.
- Another popular method is braising, which involves cooking the brisket in a liquid, such as beef broth or red wine, in a covered pot or Dutch oven. This results in a tender brisket with a rich, hearty flavor.
- Oven roasting is the method we are using today and involves cooking the brisket in the oven at a low temperature for several hours. This method produces a tender, juicy brisket with a crispy crust.
- No matter which method you choose, it’s important to have a meat thermometer handy to ensure that the internal temperature of the brisket reaches 195-205 degrees Fahrenheit for perfect doneness.
How to cook beef brisket in the oven
- Trim – Thaw the beef brisket, and trim the fat from the brisket to about ¼ inch thickness, making sure not to remove too much as the fat adds flavor to the meat during cooking.
- Dry rub – Combine all the rub ingredients in a bowl or mortar and pestle. Set aside.
- Rub – Next, season the brisket with a dry rub, making sure to cover all sides of the meat.
Pro tip– you can either wrap the brisket in plastic wrap and let it marinate overnight in the refrigerator or start cooking immediately. If you choose to marinate overnight, the flavors of the rub will penetrate the meat, resulting in a more flavorful dish - Oven – Preheat the oven at 300℉ 150℃/ Gas Mark 2
Pro tip – When you are ready to cook, remove the brisket from the refrigerator and let it come to room temperature for about an hour before placing it in the smoker or oven. This will help the brisket cook more evenly. - Red wine marinade – Combine the wine, stock, and sugar and pour it into the baking dish. Place the brisket with the rub in the baking dish along with the marinade along with the fresh herbs. Cover tightly with aluminum foil.
Pro tip – I like to use a double sheet of aluminum foil to ensure all the steam stays inside the pan. This will braise the meat and make it tender.
- Roast – Cook for 90 minutes then baste the brisket and turn it over in the pan. Cover and continue to roast another 60 to 90 minutes or until the the internal temperature of the brisket reaches 195-205℉ on a meat thermometer for perfect doneness.
- Rest – Remove the brisket from the baking pan and tent with a foil. Let the meat rest for 30 minutes while you prepare the gravy.
- Gravy – Pour the pan juices into a frying pan. Cook on medium-high until reduced to almost half. Add butter and honey. Continue to cook until thick like a gravy/syrup. Brush the brisket with the sauce before serving. Serve remaining gravy on the side.
Tips for making beef brisket
To make the perfect beef brisket, there are a few tips to keep in mind.
- First, make sure to choose a high-quality cut of meat with good marbling. This will ensure that your brisket is tender and flavorful. Second, take the time to properly season your brisket. A good dry rub or marinade can make all the difference.
- When it comes to cooking your brisket, patience is key. Low and slow is the way to go, whether you’re smoking, roasting, or braising. Don’t rush the process or try to turn up the heat to speed things along.
- Another important factor is moisture. Brisket can dry out quickly if not cooked properly, so be sure to wrap it tightly in foil or butcher paper to keep the juices in.
- And, as mentioned earlier, use a meat thermometer to ensure that the internal temperature of the brisket reaches the recommended range.
Ideas for serving beef brisket
Once you’ve mastered the art of cooking a mouth-watering beef brisket, it’s time to consider how to serve it. While brisket can be a stand-alone dish, there are many side dishes and accompaniments that complement its rich and savory flavors.
- One classic way to serve brisket is on a roll or bun as a sandwich. Add some coleslaw or pickles for an extra crunch and tangy flavor. You could also serve it with mashed potatoes or roasted vegetables and a side of barbecue sauce for dipping.
- For a Tex-Mex twist, try serving your brisket with tortillas, pico de gallo, and guacamole. Or, you could go for a southern-style meal with cornbread, collard greens, and mac and cheese.
- Another option is to use the brisket as a base for other dishes. Shred the meat and use it to make tacos, enchiladas, or even a hearty beef stew.
Beef brisket comes from the lowest area of the cow’s breast just above the leg. It’s a tough cut, and so it needs some slow tender cooking. That is why we cook it on low heat for a longer time. Therefore, make sure to plan a few hours ahead from marinating to slow cooking.
To make the perfect beef brisket, it all starts with selecting the right cut of meat. There are two types of brisket: the point cut and the flat cut.
– The point cut, also known as the deckle, is a bit fattier and has more marbling throughout the meat. This cut is great for those who like a juicier and more flavorful brisket.
On the other hand, the flat cut, also known as the first cut or the center cut, is leaner and has less fat. This cut is ideal for those who prefer a leaner and more tender brisket.
When choosing your cut of beef brisket, it is important to keep in mind the amount of time and effort that will be required to cook it. The point cut will require a longer cooking time and more attention to cook properly due to its higher fat content. The flat cut, on the other hand, will cook more quickly and require less attention.
Trimming the fat from the brisket before cooking is a matter of personal preference. Some people prefer to keep a layer of fat on the brisket to help keep it moist during cooking. Others prefer to trim away excess fat for a healthier meal
When it comes to pairing wine with beef brisket, you want to choose a bottle that can hold its own against the richness of the meat and complement its robust flavors. A bold red wine like a Cabernet Sauvignon or Zinfandel is an excellent choice. These wines have high tannins and acidity that can cut through the fatty beef and elevate the smokiness of the brisket.
If you prefer a lighter-bodied wine, consider a Pinot Noir. This wine has lower tannins and a brighter fruit flavor that can complement the spice rub or marinade used on the beef. Another option is a Syrah/Shiraz, which has a spicy and smoky flavor that pairs well with a brisket that has been smoked or cooked with barbecue sauce.
When selecting a wine, it is also worth considering the cooking method used for your brisket. A slow-cooked, smoky brisket may pair well with a wine that has been aged in oak barrels, while a brisket that has been braised in red wine could pair well with the same wine used in the recipe.
Letting the brisket rest is essential to ensure that it retains its juices. It is recommended to let it rest for at least 30 minutes after cooking. Cover it with foil during this time to keep it warm.
Any leftover roast beef brisket will keep in the fridge for 4 to 5 days. They are perfect to use in sandwiches and burritos.
The best way to store leftover brisket is to wrap it tightly in foil or plastic wrap and place it in an airtight container. It can be kept in the fridge for up to four days or frozen for up to three months.
The US serving suggestion would be 1/2 lbs per person. But, when you have a few other dishes alongside not many people will eat 1/2 lbs brisket. Having said that, use this as a guide. We are a family of 4, so I usually buy 2 lbs, which usually has plenty of leftovers.
Yes, brisket can be cooked in a slow cooker. Follow the instructions for cooking on low heat for 8-10 hours, or on high heat for 4-6 hours.
The best way to reheat brisket is to wrap it in foil and heat it in the oven at 325°F for about 20-30 minutes. You can also reheat it in the microwave, but be sure to cover it with a damp paper towel to prevent it from drying out.
I love to serve my standing rib on a bed of mashed potatoes with a red wine gravy. And yet, you can also serve it with my rice pilaf with dried fruit and nuts. A side salad and some roast potatoes or patties are always a great addition too.
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Beef Brisket in Red Wine Gravy
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Ingredients
- 2 lbs (1 kg) Beef brisket
- 1 cup (240 ml) Red wine
- 1 cup (240 ml) Broth or stock (or water)
- 1 tbsp Brown sugar
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
Brisket dry rub
- 1 tbsp Onion powder
- ½ tsp Garlic powder
- 2 tbsp Brown sugar
- 1 tbsp Mustard powder (or paste)
- 1 tsp Smoked hot paprika
- 1 tsp Smoked sweet paprika
- 1 tsp Coriander powder
- ¼ tsp Cumin powder
- ½ tsp Kosher salt
- ½ tsp Black pepper powder
Red wine gravy
- 2 tbsp Butter (room temperature)
- 1 tbsp Honey (or date syrup)
Instructions
- Trim – Thaw the beef brisket, and trim the fat from the brisket to about ¼ inch thickness, making sure not to remove too much as the fat adds flavor to the meat during cooking.2 lbs Beef brisket
- Dry rub – Combine all the rub ingredients in a bowl or mortar and pestle. Set aside. mortar & pestle1 tbsp Onion powder, ½ tsp Garlic powder, 2 tbsp Brown sugar, 1 tbsp Mustard powder, 1 tsp Smoked hot paprika, 1 tsp Smoked sweet paprika, 1 tsp Coriander powder, ¼ tsp Cumin powder, ½ tsp Kosher salt, ½ tsp Black pepper powder
- Rub – Next, season the brisket with a dry rub, making sure to cover all sides of the meat. Pro tip– you can either wrap the brisket in plastic wrap and let it marinate overnight in the refrigerator or start cooking immediately. If you choose to marinate overnight, the flavors of the rub will penetrate the meat, resulting in a more flavorful dish
- Oven – Preheat the oven at 300℉ 150℃/ Gas Mark 2Pro tip – When you are ready to cook, remove the brisket from the refrigerator and let it come to room temperature for about an hour before placing it in the smoker or oven. This will help the brisket cook more evenly.
- Red wine marinade – Combine the wine, stock, and sugar and pour it into the baking dish. Place the brisket with the rub in the baking dish along with the marinade along with the fresh herbs. Cover tightly with aluminum foil. Pro tip – I like to use a double sheet of aluminum foil to ensure all the steam stays inside the pan. This will braise the meat and make it tender.1 cup Red wine, 1 cup Broth or stock, 1 tbsp Brown sugar, 2 sprigs Fresh rosemary, 2 sprigs Fresh thyme
- Roast – Cook for 90 minutes then baste the brisket and turn it over in the pan. Cover and continue to roast another 60 to 90 minutes or until the the internal temperature of the brisket reaches 195-205℉ on a meat thermometer for perfect doneness.
- Rest – Remove the brisket from the baking pan and tent with a foil. Let the meat rest for 30 minutes while you prepare the gravy.
- Gravy – Pour the pan juices into a frying pan. Cook on medium-high until reduced to almost half. Add butter and honey. Continue to cook until thick like a gravy/syrup. Brush the brisket with the sauce before serving. Serve remaining gravy on the side.2 tbsp Butter, 1 tbsp Honey
Recipe Notes & Tips
- First, make sure to choose a high-quality cut of meat with good marbling. This will ensure that your brisket is tender and flavorful. Second, take the time to properly season your brisket. A good dry rub or marinade can make all the difference.
- When it comes to cooking your brisket, patience is key. Low and slow is the way to go, whether you’re smoking, roasting, or braising. Don’t rush the process or try to turn up the heat to speed things along.
- Another important factor is moisture. Brisket can dry out quickly if not cooked properly, so be sure to wrap it tightly in foil or butcher paper to keep the juices in.
- And, as mentioned earlier, use a meat thermometer to ensure that the internal temperature of the brisket reaches the recommended range
- One classic way to serve brisket is on a roll or bun as a sandwich. Add some coleslaw or pickles for an extra crunch and tangy flavor. You could also serve it with mashed potatoes or roasted vegetables and a side of barbecue sauce for dipping.
- For a Tex-Mex twist, try serving your brisket with tortillas, pico de gallo, and guacamole. Or, you could go for a southern-style meal with cornbread, collard greens, and mac and cheese.
- Another option is to use the brisket as a base for other dishes. Shred the meat and use it to make tacos, enchiladas, or even a hearty beef stew
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Beef brisket can be a challenging cut of meat to cook, but with the right approach, it can be absolutely delicious. Choose the right cut of meat, prepare it properly, and use the right cooking techniques. Whether you prefer braised beef brisket or brisket in red wine, you’ll find recipes and techniques in this ultimate guide that will help you make a perfect dish every time.
I’ve never made brisket before, but this looks so good & not scary to make! yum
Nah. Not scary at all.