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Red-Wine-Braised Brisket with Cremini, Carrots, and Thyme

Scott Phillips

Servings: twelve.

To get a jump start on this recipe, you can season the brisket up to 1 day ahead.


  • 2 Tbs. sweet paprika
  • Kosher salt and freshly ground black pepper
  • 8-1/2 to 9 lb. beef brisket (whole brisket or flat and/or point halves), untrimmed of fat
  • 5 Tbs. vegetable oil
  • 6 large yellow onions, diced (about 12 cups)
  • 3 to 4 cloves garlic, thinly sliced
  • 1 15-oz. can tomato purée
  • 1 cup dry red wine
  • 4 large sprigs fresh thyme
  • 8 large carrots, cut into 2-inch pieces
  • 10 oz. cremini or white button mushrooms, quartered if large, halved if small (3 cups)

Nutritional Information

  • Calories (kcal) : 440
  • Fat Calories (kcal): 140
  • Fat (g): 15
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 90
  • Sodium (mg): 540
  • Carbohydrates (g): 17
  • Fiber (g): 4
  • Protein (g): 53


  • In a small bowl, combine the paprika, 1 Tbs. salt, and 1 Tbs. pepper. Rub the mixture all over the brisket. Let rest at room temperature for two hours or cover and refrigerate overnight (bring the meat to room temperature before cooking).
  • Position a rack in the center of the oven and heat the oven to 350°F.
  • Meanwhile, heat the oil in a large pot over medium heat. Add the onions and garlic and cook, stirring occasionally, until very soft and pale gold, 15 to 20 minutes. Transfer the onions to a large heavy-duty roasting pan and spread them in an even layer. Set the brisket fat side up on the onions (it’s okay if the pieces overlap), cover tightly with heavy-duty foil (or a double layer of regular foil), and braise in the oven for 1 hour. As the brisket cooks, it will give off quite a bit of liquid.
  • Pour the tomato purée and wine around the brisket and add the thyme sprigs. Cover and continue to braise the meat for 2-1/2 hours.
  • Add the carrots and mushrooms and continue to braise, covered, until the meat is fork-tender, about 1 hour more.
  • Transfer the meat to a cutting board and trim the fat. If using a whole brisket or a point half, separate the two layers of meat and trim the fat. With a slotted spoon, move the vegetables to a serving bowl.
  • Skim the excess fat from the pan juices, strain 2 cups of the juices, and bring to a boil in a small saucepan over medium-high heat. Boil until reduced to about 1 cup; the sauce should be rich and flavorful. Season to taste with salt and pepper.
  • Slice as much brisket across the grain as you need for the meal and serve with the vegetables and reduced sauce. Wrap the leftover brisket, vegetables, and juices separately. Leftovers will keep in the fridge for 3 to 4 days, or in the freezer for up to 2 months.

Serve with potato pancakes or mashed potatoes, and offer hot mustard, horseradish, and applesauce at the table.

Use the leftovers for Brisket and Root Vegetable Salad, Brisket and Bean Chili, or Rigatoni with Brisket Ragù


Rate or Review


  • 1brumby | 04/02/2015

    Followed as written but used white mushrooms. At end we had an awful lot of leftover onions, so we split the onions in half, half went with the mushrooms and carrots; half got liquefied in the blender and got mixed with the strained liquid as gravy. Fabulous!!!!

  • YYCanuck | 03/02/2015

    Excellent! Made this yesterday and had it this evening for dinner. I used an undrinkable Little Penguin merlot as the wine, which actually held up nicely to the long braise, so don't feel like you have to use an expensive wine. Plonk is best sometimes! Also used fresh thyme (huge difference than the dried, in my experience) and a relatively fresh jar of paprika. I would actually serve this at a dinner party, it was that good! Looking forward to trying the ragu for the pasta.

  • stephvankapp | 05/03/2014

    Very good. Didn't have fresh thyme so used 1 TBS of dried thyme to the rub mixture. Will make again.

  • Kohola | 01/12/2013

    Absolutely delicious! A day's worth of work but worth it.

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