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Easy Red Wine-Braised Brisket


Chef notes

Set it and forget it dishes like this flavorful, shredded brisket are truly a hack when it comes to wow-ing guests when entertaining at home. Chef and recipe creator Alejandra Ramos loves following this recipe when she’s hosting friends or family since it doesn't require much active time from the cook, leaving her with plenty of time to work on side dishes, clean the house or just hang out and catch up with her loved ones. 

The deep flavors in this brisket all stem from the spice rub, which is made by mixing smoked paprika, salt, black pepper, oregano and red pepper flakes. After applying the rub to all sides of the meat, you’ll place the brisket in a roasting pan fat-side up, and scatter onions and garlic cloves around the sides with a wine and tomato paste mixture. Cover the brisket with foil, then let it braise in the oven for 5 to 6 hours, or until the meat is tender. At the very end, you’ll just have to uncover and broil for about 5 minutes to finish. 

Once the top has crisped slightly, shred the brisket and accompany it with a cozy side like mashed sweet potatoes or rice, or repurpose it in tacos or on top of salads.

Technique Tip: This is one of those dishes that tastes even better on the second day, so you can prepare it the day before and reheat just before serving. The leftovers are perfect for using in tacos or sandwiches.

Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.


  • 3 tablespoons smoked Spanish paprika
  • 3 tablespoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 tablespoons dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1 (5-pound) beef brisket
  • 2 large yellow onions, peeled and quartered
  • 12 cloves garlic, peeled and smashed
  • 6 cups dry red wine
  • 1 (6-ounce) can tomato paste
  • 1 quart low or no sodium beef broth (preferably bone broth)
  • water, as needed
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Preheat the oven to 350 F.


In a small bowl, combine the smoked paprika, salt, black pepper, oregano and red paper flakes.


Place brisket in a roasting pan and rub spice mix on all sides of meat. Turn so brisket is fat-side up in the pan and scatter quartered onions and garlic cloves around the sides.


Whisk together wine and tomato paste and pour around brisket. Add enough broth to the pan so that the liquid covers 3/4 up the side of the meat. If additional liquid is needed, add water. Cover pan tightly with foil and braise in oven about 5 to 6 hours, or until meat is tender.


Scrape off and discard the fat. Use a fork to mash garlic cloves into the sauce and shred the brisket.


Stir meat into the pan sauce. Taste and adjust seasoning with additional salt and pepper, as desired.


Place uncovered brisket under the broiler for 5 minutes and allow the top to crisp slightly.


Serve shredded brisket with your favorite sides or use in tacos, sandwiches or on top of salads.