Brisket in Red Wine Gravy

The Backstory: This is a delicious brisket recipe that comes to me from my cousin, who is a fabulous cook and hostess. The recipe uses red wine as well as chicken stock, as a base for the gravy, and while most of the wine cooks out while the meat cooks for several hours, the wine flavors and tenderizes the meat just so. It also gives the most gorgeous burgundy color to the gravy. She recommends a dry, fruity red wine, like a Zinfandel, but you can use any dry red that you like, or check with your local wine shop for assistance. More of the Backstory after the recipe

Brisket in Red Wine Gravy

Luscious red wine tenderizes the brisket and gives the gravy the most beautiful burgundy color. Serve the brisket with mashed or roasted potatoes and a crisp green vegetable for a perfect holiday meal.
Course Main Dish
Cuisine Jewish
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 6 servings


  • 1 2 1/2 - 3 pound brisket, trimmed
  • 2 cups dry fruity red wine (Zinfandel is a good choice)
  • 1/2 cup fat-free, low-sodium chicken broth
  • 1/4 cup tomato paste
  • 1 1/4 tsp. Kosher salt, divided
  • 1/2 tsp. freshly ground black pepper, divided
  • non-stick cooking spray
  • 8 cups sweet onion, sliced (about 4 medium)
  • 2 tbsp. sugar
  • 1 tsp. dried thyme
  • 6 garlic cloves, thinly sliced
  • 2 carrots, peeled and cut into 1/2 inch slices
  • 2 celery stalks, cut into 1/2 inch slices
  • chopped fresh parsley


  1. Preheat oven to 325 degrees. In a small bowl, whisk together red wine, chicken stock, and tomato paste. Set aside.
  2. Heat a large Dutch oven over medium-high heat. Season the brisket all over with 3/4 tsp. salt and 1/4 tsp. black pepper, Coat pan with cooking spray. Add brisket to pan and brown on all sides, approx. 8 minutes total. Make sure the meat is nicely brown as the brown bits on the bottom of the pan will flavor the onions and gravy.
  3. Remove brisket from pan, cover meat and set aside. Add 1/2 tsp. salt, 1/4 tsp. pepper, sliced onions, sugar, and thyme to pan. Cook for 20 minutes or until the onions are tender and golden brown. Stir occasionally, scraping up the brown bits on the bottom of the pan.
  4. Add garlic, carrots, and celery and cook for 5 minutes, stirring occasionally. Place brisket on top of onion mixture and pour wine over the meat. Cover the pot and place in the oven. Bake at 325 degrees for 1 3/4 hours.
  5. Remove pot from oven. Turn meat over, cover pot and return to oven. Cook for another 45 minutes or until beef is tender. You might need another 15 minutes or so. Remove from oven; cover and keep warm.
  6. Remove brisket from pan and cut across the grain into thin slices. Serve with onions and gravy. Sprinkle with chopped fresh parsley.

…The Backstory continues: This brisket is perfect for the High Holidays or any special event or get together. If you’re serving a large crowd, double the recipe (and don’t forget to double the size of the brisket or buy two small briskets).

Please follow and like us:
Follow by Email
Jodi Luber

Jodi Luber

Here goes: Born in Brooklyn. Daughter of a bagel baker with a Henny Youngman soul and a mom who makes Joan Rivers seem tame. Late bloomer. Married the love of my life at 45 and love being a mom to our three kids. I'm a professor at Boston U. Happiest in the kitchen baking and remembering how my dad would melt from a single bite of my cheesecake.
Jodi Luber
Jodi Luber

Latest posts by Jodi Luber (see all)

Subscribe to
TheJewishKitchen Newsletter

Sign up for our FREE newsletter
Recipes, stories, and Inspiration for the Jewish home