Red Wine Braised Brisket with Orange and Fresh Herbs
Brisket is a naturally tough cut of beef, which makes it ideal for oven braising. Slow cooking allows the connective tissue time to break down while the meat absorbs all the flavors from the braising liquid. In this braised brisket recipe, red wine forms the backbone of the braising liquid, while orange juice, orange zest, fresh rosemary, and thyme add depth and a citrusy brightness.
We’ve made a number of braised brisket recipes over the years, and found that the flavors in this version are consistently balanced without any individual ingredient taking over. Finishing the sauce on the stovetop after braising makes a difference too. It has a smooth consistency that coats the sliced brisket, making a classic presentation that works as well for company as it does for a make-ahead dinner.
Ingredient Notes and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
BEEF BRISKET: Look for fresh brisket labeled flat cut or first cut, typically 2½ to 4 pounds and about 1 to 1½ inches thick, with a thin fat layer on top. Don’t confuse it with corned beef brisket, which is cured in a brine and not suitable for this recipe. As the brisket braises, the internal fat slowly renders, so expect the final yield to be about two-thirds of the original weight.
RED WINE: Use a fruity, medium- to full-bodied red wine with moderate tannins, such as a Merlot. Avoid heavily oaked or very tannic wines, which can dominate the sauce.
NAVEL ORANGES: Navel oranges are ideal because they’re seedless, easy to work with for both zest and juice, and make an attractive garnish. If available, use organic since the zest is used directly in the sauce.
FRESH ROSEMARY AND THYME: Fresh herbs give the cleanest, most balanced flavor in a long braise. If substituting dried, remember to reduce the amount by two-thirds.
BAY LEAVES: Bay leaves don’t stand out on their own, but they play an important supporting role by rounding out and balancing the other flavors in the braising liquid. Remove them before serving.
Prep Overview
How to Make Braised Brisket
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Start by seasoning the brisket and searing it in a heavy, oven-safe pan until well browned on both sides. This step builds flavor and gives the finished sauce more depth. Once the meat is browned, it’s set aside while the aromatics are softened in the same pan, picking up all those flavorful browned bits along the way.
After adding a small amount of flour to give the sauce body, add red wine, orange juice, zest, and fresh herbs. When the sauce is smooth and gently simmering, the brisket is returned to the pan, topped with slices of orange and herb sprigs, and positioned so it cooks evenly as it braises.
As the brisket cooks slowly in the oven, it becomes tender and richly flavored. Pearl onions are added partway through so they soften without breaking down. Once the meat is done, the sauce is skimmed and lightly thickened, then spooned over the brisket after slicing against the grain for clean, tender slices.
Tested Tips
MAKE-AHEAD FRIENDLY: This red wine braised brisket is an excellent make-ahead dish. Prepare it a day in advance, refrigerate, and reheat in a 325°F oven until warmed through. If making ahead, skip skimming the fat while the sauce is hot. Any excess fat will solidify overnight and can be easily removed before reheating.
NO BRAISING PAN? An oven-proof pan that’s just slightly larger than the brisket works well and helps prevent excess evaporation. A deep roasting or lasagna pan tightly covered with heavy-duty foil is a reliable alternative.
Serving Suggestions
Serve this braised brisket sliced with plenty of sauce and sides that complement without competing. Our rustic mashed potatoes are perfect for soaking up the sauce, while roasted green beans with walnuts and shallots add contrast and freshness to the menu.
Leftover brisket also makes a great sandwich. Warm thin slices in barbecue sauce, then layer them onto hoagie rolls with sautéed green peppers and onions. It’s a simple way to give the brisket a different spin without losing its rich, beefy character.
Red Wine Braised Brisket
Ingredients
- 3 to 4 pound boneless beef flat-cut brisket
- 1-1/2 teaspoons kosher salt
- 1/2 teaspoon onion powder
- Freshly ground black pepper
- 3 tablespoons olive oil, divided
- Sprigs of fresh thyme
- 1 lb pearl onions, ends trimmed, skins removed
For the braising liquid:
- 1 shallot, minced (about 2 tablespoons)
- 4 cloves garlic, minced
- 3 tablespoons flour, divided (plus more if needed)
- 1/4 cup water
- 1 cup red wine
- 3/4 cup orange juice
- 1 navel orange
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh thyme leaves
- 2 bay leaves
Instructions
- Preheat the oven to 300°F.
Sear the brisket
- Season the brisket on both sides with salt, onion powder, and a few grinds of black pepper.
- Coat the bottom of a heavy braising pan with 1 tablespoon of olive oil and set over medium-high heat. Sear the brisket until browned, about 4 minutes per side. Transfer to a plate and set aside.
Prepare the braising liquid
- Add the remaining 2 tablespoons of olive oil to the pan and reduce the heat to medium. Add the minced shallots and garlic and cook until softened and aromatic, about 2 minutes.
- Scatter 2 tablespoons of the flour evenly over the shallots and garlic. Using a spatula, scrape up any browned bits that may have accumulated on the bottom of the pan. Continue cooking until the flour is well incorporated and beginning to turn golden.
- Whisk in the water, then bring the mixture to a gentle simmer and cook until slightly thickened, about 3 minutes. Slowly whisk in the wine and orange juice and continue whisking until smooth.
- Zest the whole orange and add it to the sauce along with the fresh rosemary, thyme, and bay leaves. Bring the mixture to a gentle simmer and cook, stirring often, for 3 minutes. Return the brisket to the pan.
- Cut 4 or 5 slices from the center of the orange you used for zest, lay them on top of the brisket, and top with fresh thyme sprigs. Squeeze the juice from any remaining orange pieces over the top, then spoon some of the sauce over the meat.
Braise the brisket
- Cover the pan and place it in the oven for 2-1/2 hours. Remove about every 45 minutes to baste the meat, spooning the braising liquid over the exposed surface. Re-cover and return to the oven.
- After the brisket has been cooking for about 2-1/2 hours, remove the pan from the oven and add the pearl onions. Re-cover and continue braising for 1 hour longer.
- Remove the meat from the braising liquid, place it on a carving board, and tent it with foil to keep it warm. Transfer the onions to a serving dish and set aside.
Make the sauce
- Pour the braising liquid into a gravy separator (or skim the fat from the top with a spoon). Transfer about a cup to a glass measure, then add the balance to a small saucepan.
- Make a slurry for thickening the sauce by whisking one tablespoon of flour into the reserved cup of braising liquid until blended.
- Set the saucepan over medium-high heat and slowly pour the slurry into the sauce while whisking continually until smooth and beginning to thicken. If necessary, repeat the process using a little more flour. Once the sauce consistency is to your liking, transfer it to a bowl or gravy boat.
Carve and Serves
- Carve the brisket against the grain into 1/4-inch thick slices. Transfer to a serving platter and spoon some of the sauce over the top. Garnish with pearl onions, some orange slices, and fresh herbs.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
