This braised brisket with red wine and honey is sweet and tangy and fall-apart tender and so perfect it makes us go weak in the knees. And it’s a hunk of beef large enough to feed a crowd so it has that going for it, too.
What Is Second-Cut Brisket?
This recipe calls for second-cut brisket, which is sometimes referred to as deckle. Second-cut brisket is fattier and richer than first-cut brisket, with a taste and texture that’s actually more akin to that of short ribs. (Nothing wrong with that!) It can be tricky to find in grocery stores (except in Texas), so you may need to special order it from your butcher. If all you can find is first-cut brisket, which is typically labeled simply “brisket,” go ahead and use it. The recipe will still turn out delicious. Just ever so slightly less special than if you’d made it with second-cut. But if you don’t say anything, none of your guests will be the wiser.
- Quick Glance
- 25 M
- 5 H
- Serves 8 to 10
Preheat the oven to 325°F (160°C). Generously season both sides of the brisket with salt and pepper.
Heat the oil in a Dutch oven or large pot set over medium-high heat. Add the brisket and cook, turning once, until browned on both sides, 8 to 10 minutes total. (If the brisket does not fit all at once, cut it in half and sear it in batches.)
Remove the brisket from the pot and set aside on a cutting board. Add the onions, thyme, garlic, and bay leaves to the pot, then pour in 1/2 cup (120 milliliters) of the wine and the vinegar. Cook, stirring often, until the onions soften slightly and the mixture is fragrant, about 5 minutes.
Whisk together the remaining 1 cup (240 milliliters) wine, honey, onion powder, garlic powder, stock, and 1 teaspoon salt in a medium bowl until fully combined. If you used a Dutch oven, lay the brisket on top of the onions and pour the wine mixture over the top. Cover and transfer to the oven. If you used a pot, transfer the onion mixture to a roasting pan and top with the brisket. Pour the wine mixture over the top. Cover tightly with aluminum foil and transfer to the oven.
Cook the brisket for 2 hours. Remove from the oven, uncover, and carefully flip the meat. Cover and continue to roast until the meat is fork-tender, 1 1/2 to 2 1/2 hours more, depending on the size of your brisket.
Remove from the oven and transfer the brisket to a cutting board. Cover loosely with foil and let rest for 10 to 15 minutes before slicing. Locate the thin lines running in one direction along the brisket and use a sharp knife to cut thin slices perpendicular to those lines.
Meanwhile, remove and discard the thyme sprigs and bay leaves from the cooking liquid. Use a slotted spoon to remove the onions and arrange them around the sliced brisket. Spoon the desired amount of pan juices over the brisket. Serve hot.
Recipe Testers' Reviews
If this braised brisket recipe had a tagline, it would be "A brisket worth the tears." Yes, your eyes will get very watery thinly slicing all those onions, but boy, is this delicious roast worth it. It's beefy, robust, and full of lovely savory flavors. All that is very well balanced with the deep flavor of the caramelized onions and the sweet and savory of red wine and honey. It's a special occasion roast but is very simple to make. Another benefit is that the kitchen smells heavenly as the brisket slowly bakes.
I live in Texas, so I had no problem buying a prime grade full brisket. I trimmed it and cut off the deckle to use. I froze the rest. The brisket chunk did fit in my oval shaped Le Creuset Dutch oven, but a bit too snugly, so I didn't sear it in there. I also didn't want to cut the brisket in half, so I ended up searing it in a large heavy skillet that was big enough. I transferred the brisket to the Dutch oven and deglazed the skillet with some of the stock so as not to lose the browned stuck bits and added that to the Dutch oven. I took it out 2 hours after flipping it (total cooking time 4 hours), and it was maybe a touch too tender. I would start checking on it 1 hour after flipping it to see if it's done.
I highly recommend cooking the brisket a day before serving and refrigerating it. That was what I did, and it was easier to remove the layer of fat, and the brisket tasted and sliced so much better.
The aroma enveloping my entire house while this red wine and honey brisket was in the oven was intoxicating. And the caramelized onions with wine reduction were just gilding the lily. I made truffle mashed potatoes to complement the brisket. Adding cut Idaho potatoes and root vegetables to the brisket would render a simple yet satisfying meal. I can only imagine how ridiculously tasty the potatoes would be after caramelizing and basking in the juices. The bottom of the brisket that was sitting on the onion mixture remained moist, but the top hardened and became chewy. Overall, the brisket did fall apart, but after 4 hours of cooking, there were no juices left to baste the brisket with before serving. Perhaps adding 1 cup more of stock would eliminate the issue?