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Brisket in Wine Sauce

By: Jamie Geller
Prep Time:
9 mins
Cooking Time:
180 mins
Preference:
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Nothing compares to the rich flavour of brisket, and this recipe couldn’t be simpler to prepare – a guaranteed crowd-pleaser. When cooking with wine you don’t want to use actual cooking wine. It is best to find a bottle of an affordable wine that you wouldn’t mind drinking.

Ingredients

1 (2½-pound) beef brisket, thick-cut

1 Tablespoon ground paprika

½ teaspoon ground basil

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

3 medium onions, sliced

2 garlic cloves, peeled and halved

1½ cups ketchup

1½ cups dry red wine

1½ cups water

Method

Preheat oven to 165°C.

Rinse brisket and place in roasting pan.

Rub paprika, basil, salt and pepper into meat. Scatter onions and garlic over meat.

In a medium bowl, mix together ketchup, wine, and water. Pour over brisket.

Cover pan tightly with foil, tenting so the foil does not touch the meat.

Bake, covered, at 165°C for 3 hours, or until a digital thermometer inserted into the centre of the brisket reads 90°C.

Let stand at least 15 minutes before slicing against the grain. Serve warm, with pan juices poured over the meat or served on the side.