Recipe: Savory Wine Braised Brisket with Mushroom Gravy

Savory Wine Braised Brisket with Mushroom Gravy

the finished brisket


  • 1 large or 2 small beef briskets (about 5-7 lbs total)
  • 2 tablespoons olive oil
  • 12 ounces mushrooms, whole or halved
  • 8 ounces baby carrots
  • 2 ribs celery, sliced in 1/2 inch pieces
  • 3 large shallots or 1 onion, sliced
  • 3 cloves garlic, sliced
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 3 tablespoons tomato paste
  • 1/2 bottle dry red wine (I used Cabernet Sauvignon)
  • 1 box beef stock (might be a little left over)
  • 1-2 teaspoons sugar (optional)
  • salt and pepper, to taste


  1. Preheat oven to 300 degrees.
  2. Heat a large roasting pan on the stove (might take two burners) over medium-high heat with the olive oil.
  3. Season brisket(s) with salt and pepper liberally.
  4. Sear fat side down for 5-7 minutes or until a deep brown crust forms.
  5. Flip and sear for 5 more minutes.
  6. Add the mushrooms, carrots, celery, shallots, and garlic.
  7. Brown the vegetables for an additional 3-5 minutes.
  8. Add the bay leaves, thyme, tomato paste, wine and beef stock until liquid comes about 1/2 inch from the top of the brisket.
  9. Season sparingly with sugar and additional salt and pepper (about 3/4 teaspoon salt and 1/2 teaspoon pepper).
  10. Cover tightly with foil.
  11. Braise in oven for 3-4 hours.
  12. Remove meat to cutting board.
  13. Let cool for 15 minutes.
  14. Slice against the grain, about 1/4 inch slices or thinner.
  15. Remove half the vegetables and braising liquid to a large pot.
  16. Blend well until smooth with an immersion blender to make the gravy.
  17. Season with salt and pepper, if needed.
  18. If gravy is too thick (is this possible?), thin with a little beef stock.
  19. Set aside.
  20. Remove remaining vegetables to a serving bowl and set aside.
  21. Place brisket slices side by side in remaining braising liquid in the roasting pan. (If doing a day ahead, cover and refrigerate all components at this point).
    The next day or when finishing-
  1. Cover tightly with foil and braise for 1 1/2- 2 additional hours at 300 degrees.
  2. Serve hot brisket slices with reheated gravy and vegetables on the side.
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