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 challenging 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 will surely impress.
- 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 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 fatty beef and elevate the brisket’s smokiness.
- 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: 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 and 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 roasting for 60 to 90 minutes, or until the brisket reaches 195-205℉ on a meat thermometer for perfect doneness.
- Rest – Remove the brisket from the baking pan and tent it with 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 the remaining gravy on the side.
- Slow Cooker Beef in Red Wine Stew
- Slow Cooked Beef Curry
- Beef in Red Wine
- Braised Lamb in Red Wine
- Lamb Shoulder Roast Boneless
Frequently asked questions
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 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, cooks more quickly and requires less attention.
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.
I love to serve my standing rib on a bed of mashed potatoes with 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
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.
Video
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
- 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
- 2 tbsp Butter room temperature
- 1 tbsp Honey or date syrup
Method
- 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.
- Oven – Preheat the oven at 300℉ 150℃/ Gas Mark 2
- 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.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
Notes
- 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 season your brisket properly. 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
Equipment you will need
Nutrition
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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.
Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
I’ve never made brisket before, but this looks so good & not scary to make! yum
Nah. Not scary at all.