Bottle of Wine Braised Brisket is an ideal main course for entertaining. Preparation is straightforward and the long braise yields reliably tender, flavorful beef that serves a crowd. While the cook time is extended, most of the work happens hands-off in the oven, and the result is a rich, comforting centerpiece perfect for holiday gatherings or special dinners.
I first made this brisket for a catered charity dinner and it immediately became a favorite. On that occasion I slow-roasted it overnight at a lower temperature and the meat turned out exceptionally tender — so soft it practically fell apart. That method can feel intimidating if you’ve never left a pot in the oven overnight, but the shorter method described here (about four hours at 300°F) produces the same fall-apart texture and concentrated flavor with less worry.
The “bottle of wine” element may sound like an odd gimmick, but a full bottle of dry white wine brightens the braising liquid and lifts the savory flavors in the pot. Most of the alcohol cooks off during the long braise, while the acidity and fruity notes from the wine help balance the beef, tomato paste, mustard and aromatics. If you prefer, use a wine you enjoy drinking — a dry Chardonnay or similar white wine works well.
For an elevated holiday plate, serve this Bottle of Wine Braised Brisket with a creamy risotto or mashed potatoes to soak up the sauce. A simple butter lettuce or mixed green salad makes a refreshing contrast to the rich braised beef.
Ingredients
- 4 to 4.5 pounds flat-cut brisket
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon smoked paprika
- 1/4 cup all-purpose flour (or gluten-free flour substitute)
- 1/4 cup extra virgin olive oil
- 2 cups diced yellow onion (about 1–2 large onions)
- 1 cup diced celery (about 2 stalks)
- 3/4 cup diced carrot (about 1 large carrot)
- 3 cloves garlic, thinly sliced
- 2 tablespoons tomato paste
- 2 tablespoons whole grain mustard
- 1 (750 ml) bottle dry white wine (such as Chardonnay)
- 1 cup beef or chicken broth
- 2 sprigs fresh rosemary
- 5 fresh thyme sprigs
- 2 bay leaves
Step-by-step
Step one: Preheat the oven
Preheat the oven to 300°F (150°C).
Step two: Prep the brisket
Cut the brisket in half crosswise for easier handling. Season evenly with kosher salt, freshly ground black pepper and smoked paprika, rubbing the spices into the meat. Sprinkle the flour over the surface and rub it in so the beef is lightly coated on all sides.
Step three: Sear the brisket
Heat the olive oil in a large Dutch oven over medium heat. When the oil is hot, sear the brisket in batches until evenly golden brown, about 3–4 minutes per side. Transfer the browned pieces to a plate and set aside.
Step four: Add the vegetables
Add the diced onions, celery, carrots and sliced garlic to the pot. Cook, stirring occasionally, until the vegetables are just tender, about 5–7 minutes. This builds a flavorful base for the braise.
Step five: Build the braising liquid
Stir in the tomato paste and whole grain mustard until evenly distributed. While stirring, slowly pour in the bottle of white wine to deglaze the pot and lift any browned bits from the bottom. Add the broth and stir to combine.
Step six: Add the herbs
Return the seared brisket to the pot, nestling it into the braising liquid and vegetables. Tie the rosemary and thyme sprigs together with kitchen twine to form a small bouquet garni and add it along with the bay leaves to the pot.
Step seven: Cover and bake
Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Bake until the brisket is fork-tender, about 4 hours. For an even softer result, braise at a lower temperature overnight — about 8–10 hours at a lower setting — if you’re comfortable doing so.
Step eight: Shred the brisket and serve
Carefully transfer the cooked brisket to a large sheet pan. Discard the bay leaves and herb bundle. Use two forks to shred the meat. Skim off any excess fat from the surface of the sauce, then return the shredded beef to the pot and toss to coat in the braising liquid. Serve hot with your preferred sides and enjoy.
FAQ
How do I make this gluten-free?
Swap the all-purpose flour for cassava flour or a certified 1:1 gluten-free flour to coat the brisket before searing.
Can I make this in a slow cooker?
Yes. Cook on low for about eight hours until the meat is easily shreddable. If the sauce seems thin afterwards, transfer it to a saucepan and reduce it on the stovetop to concentrate the flavors while you shred the meat.
Serving suggestions and tips
This braised brisket pairs beautifully with creamy mushroom risotto, mashed potatoes or polenta to soak up the sauce. A simple butter lettuce salad or crisp greens provide a bright contrast to the rich meat. If you want to adjust the intensity of the sauce, skim fat before serving and, if desired, reduce the liquid on the stovetop to thicken and concentrate flavors.
Recipe Details
Prep: 20 minutes • Cook: 4 hours • Total: 4 hours 20 minutes • Servings: 10
Calories (approx.): 430 kcal per serving
Nutrition (per serving, approximate)
Calories: 430 kcal · Carbohydrates: 10 g · Protein: 39 g · Fat: 19 g · Saturated Fat: 6 g · Sodium: 1009 mg · Fiber: 2 g · Sugar: 3 g
Nutrition information is automatically calculated and should be used only as an approximation.
I hope you’ll try this Bottle of Wine Braised Brisket for your next holiday or special dinner — it’s reliably tender, full of flavor, and perfect for feeding a crowd. Leave a comment below to share how it turned out or any variations you tried.
Photography and styling by Eat Love Eats.