This slow oven-roasted beef brisket is tender and juicy. Marinated with a homemade brisket rub, and cooked in red wine for two hours. It is served with the most delicious red wine gravy.
Table of Content
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.
About this beef brisket
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.
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.
- 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.
Step by step instructions
Brisket rub
- Combine all the rub ingredients in a bowl or mortar and pestle.
- Set aside until ready to use.
Marinate
- Thaw the beef brisket, remove any extra fat or sliver skin on top.
- Place the beef in a ceramic, glass, or plastic dish (do not use metal to marinate). I used my ceramic baking dish.
- Season generously with the brisket rub on all sides.
- Set aside to marinate for an hour on the counter or up to overnight in the fridge. Thaw an hour before cooking.
Roast
- Preheat the oven at 150 C / 300 F.
- Combine the wine, stock, and sugar and pour it in the baking dish besides the meat.
- Add some rosemary and thyme sprigs as well (see video).
- Cover with a foil and cook for 60 minutes.
- After 60 minutes, baste it and turn it over.
- Cover and cook for another 45 to 60 minutes or until the internal temperature of the meat reaches 180 F on a meat thermometer.
- The meat will continue to cook in the residue heat up to 200 - 220 F.
- Remove the brisket from the baking pan and tent with a foil.
- Let the meat rest for 30 minutes while you prepare the gravy.
Red wine 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 the remaining gravy on the side.
Frequently asked questions
Any leftover roast beef brisket will keep in the fridge for 4 to 5 days. They are perfect to use in sandwiches and burritos.
Any roast in the fridge, if not wrapped well, will dry out. So, always keep leftovers under a tight plastic wrap.
My kids will microwave small amounts they need for their sandwiches on a plate wrapped in plastic. For large amounts, I like to wrap in foil and bake in a preheated oven for 15 to 20 minutes at 170 C / 340 F.
The US serving suggestion would be ½ lbs per person. But, when you have a few other dishes alongside not many people will eat ½ 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.
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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Printable Recipe
Beef Brisket in Red Wine Gravy
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Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 kg (2 lb) Beef brisket
- ½ cup Red wine
- ½ cup Stock (or water)
- 1 tablespoon Brown sugar
- 2 sprigs Rosemary
- 2 sprigs Thyme
Brisket rub
- 1 tablespoon Onion powder
- ½ teaspoon Garlic powder
- 2 tablespoon Brown sugar
- 1 tablespoon Mustard powder
- 1 teaspoon Paprika (smoked)
- 1 teaspoon Paprika (hot)
- 1 teaspoon Coriander powder
- ¼ teaspoon Cumin powder
- ½ teaspoon Salt
- ½ teaspoon Pepper
Red wine gravy
- 2 tablespoon Butter
- 1 tablespoon Honey
Instructions
Brisket rub
- Combine all the rub ingredients in a bowl or mortar and pestle.
- Set aside until ready to use.
Marinate
- Thaw the beef brisket, and remove any extra fat or sliver skin on top.
- Place the beef in a ceramic, glass, or plastic dish (do not use metal to marinate). I used my ceramic baking dish.
- Season generously with the brisket rub on all sides.
- Set aside to marinate for an hour on the counter or up to overnight in the fridge. Thaw an hour before cooking.
Roast
- Preheat the oven at 150 C / 300 F.
- Combine the wine, stock, and sugar and pour it into the baking dish besides the meat.
- Add some rosemary and thyme sprigs as well (see video).
- Cover with a foil and cook for 60 minutes.
- After 60 minutes, baste it and turn it over.
- Cover and cook for another 45 to 60 minutes or until the internal temperature of the meat reaches 180 F on a meat thermometer.
- The meat will continue to cook in the residue heat up to 200 - 220 F.
- Remove the brisket from the baking pan and tent with a foil.
- Let the meat rest for 30 minutes while you prepare the gravy.
Red wine 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.
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
Rebecca
I've never made brisket before, but this looks so good & not scary to make! yum
Veena Azmanov
Nah. Not scary at all.