Brisket In Wine Sauce recipe

Brisket In Wine Sauce

Nothing compares to the rich flavor of brisket, plus this recipe couldn’t be simpler to prepare; a guaranteed crowd-pleaser.


1 (2 1/2-pound) beef brisket, thick-cut

1 tablespoon paprika

1/2 teaspoon basil

1 teaspoon salt

1 teaspoon pepper

3 medium onions, sliced

2 cloves garlic, peeled, halved

1 1/2 cups ketchup

1 1/2 cups dry red wine

1 1/2 cups water

Preheat oven to 325 degrees. Rinse brisket. Place in roasting pan. Rub paprika, basil, salt and pepper into meat. Scatter onions and garlic over meat.

In a medium bowl, mix ketchup, wine and water. Pour over brisket. Cover pan tightly with aluminum foil, tenting so that the foil does not touch the meat. Bake, covered, at 325 for 3 hours, or until a digital instant-read thermometer inserted into the center of the brisket reads 190 degrees for well done.

Let stand 5-10 minutes before slicing diagonally, against the grain. Serve warm; pass pan juices in a sauce boat.  Serves 8