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A sliced piece of braised brisket with red wine and honey laying on a cutting board with a large knife and covered with braised onions.
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4.86 / 14 votes

Braised Brisket with Red Wine and Honey

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.
Prep Time25 minutes
Cook Time4 hours 35 minutes
Total Time5 hours
Course: Mains
Cuisine: Jewish
Servings: 8 to 10 servings
Calories: 483

Ingredients

  • 4 to 5 pounds brisket, preferably second-cut
  • Kosher salt and freshly ground pepper
  • 1 tablespoons mild olive or vegetable oil
  • 3 large yellow onions, halved through the roots and thinly sliced
  • 8 sprigs fresh thyme
  • 8 garlic cloves, thinly sliced
  • 2 bay leaves
  • 1 1/2 cups dry red wine
  • 3 tablespoons balsamic vinegar
  • 1/4 cup honey
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 cup homemade chicken stock or canned chicken broth
US - Metric

Instructions

  • 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 ml) 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 move to the oven.
    If you used a pot, dump the onion mixture into 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 place the brisket on 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. 

Nutrition

Serving: 1portion | Calories: 483kcal | Carbohydrates: 19g | Protein: 49g | Fat: 19g | Saturated Fat: 7g | Monounsaturated Fat: 8g | Cholesterol: 142mg | Sodium: 227mg | Fiber: 1g | Sugar: 13g