| Level: | Easy |
| Total: | 3 hr 40 min |
| Prep: | 15 min |
| Cook: | 3 hr 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 (4-pound) beef brisket, trimmed of fat
- Salt
- 3 tablespoons mixed whole peppercorns, crushed with a meat mallet or bottom of heavy skillet
- 3 tablespoons all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon olive oil
- 1 cup baby carrots
- 4 medium red potatoes, quartered
- 4 shallots, cut into wedges
- 8 cloves garlic, peeled
- 2 tablespoons chopped fresh rosemary leaves
- 2 cups red wine
- 2 cups reduced-sodium beef broth
Instructions
- Season brisket all over with salt and crushed peppercorns. In a shallow dish, with a spoon, combine flour and garlic powder. Roll brisket in flour mixture to coat.
- Heat oil in a large Dutch oven or stock pot over medium-high heat. Add brisket and cook for 5 minutes on each side, or until golden brown on all sides. Arrange carrots, potatoes, shallots, garlic, and rosemary around brisket. Pour wine over vegetables and cook for 1 minute. Add broth and bring to a simmer. Reduce heat to medium-low, cover and cook for 3 hours, until beef is tender. Remove brisket from pot and let stand for 10 minutes before slicing crosswise into thin slices.
- Shred and reserve 2 cups beef for soft tacos, if desired.
- Serve sliced beef with vegetables, shallots, garlic, and liquid from pot spooned over top.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 826 |
| Total Fat | 52 g |
| Saturated Fat | 21 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 45 g |
| Cholesterol | 213 mg |
| Sodium | 1182 mg |
Reviews
This recipe is very easy. It’s always nice to be able to have dinner going, but not have to hover over it. Everybody loved the flavors and it makes great sandwiches – grilled them and dipped in gravy…yum. I froze the extra gravy in ice cube trays for future use.
i’m a texan and love our smoked brisket. but, i wanted to try an easy oven-roasted recipe and this was so delicious!!! easy, tender, juicy, etc. i also decreased the wine and added more beef stock. i added the carrots and potatoes about the last hour and a half. thickened up the gravy juices a bit. our family and friends wanted MY recipe. i am so happy the food network has robin. she always has such delicious, easy, recipes, whether it be fast and easy or crock pot. love you robin!!! sharon in tx
This was the best thing I have ever tasted, and the cost of the brisket and the time it takes to cook is so worth the result…try it!
This recipe was delicious. Instead of using 2 cups of wine and 2 cups of beef broth, I used 1 cup of wine and 3 cups of beef broth. This gave the brisket a nice flavor and the gravy was more beefy and less wine-y, which is what I prefer. The carrots and potatoes cooked perfectly. I thought the carrots were especially good. The shallots and garlic were overcooked. I would wait a while to put the shallots in next time, but I liked that the garlic cooked down because it made the gravy very flavorful. This recipe was easy, with very little hands-on cooking time. The brisket was nice and tender, and I plan on using the leftovers tomorrow to make sandwiches. I will definitely make this recipe again.
this recipe was over the top!! if your not a wine person, then of course
cut back, the recipe was great, as so many of Robins recipe’s are.
thank you Robin!
cut back, the recipe was great, as so many of Robins recipe’s are.
thank you Robin!
I braised the brisket in a pan then cooked everything in a crockpot. The brisket turned out very tender and the veggies were also cooked well, but I thought the wine taste was somewhat overpowering. Next time, I will use 1 cup less of red wine and 1 cup more of beef stock.
My family thoroughly enjoyed the brisket; both the aroma that filled the house while cooking and the final product. The only change I made to the recipe was to wait until the last hour of cooking time to add the shallots, potatoes and carrots. I think the other reviewers made a great suggestion, to avoid mushy vegetables. I used an inexpensive Merlot (from a box!), which went quite well with the beef. We’ll repeat this one!
My husband is not a brisket fan but it is Hanakah so i gave a try. Outstanding! was his first words after trying it. Easy to prepare, wonder aroma and just tasted great!
Made this brisket for the first night of Hanukah. My husband will usually only eat his mother’s brisket made in a BBQ sauce because brisket is often dry, but this turned out very moist and tender, with a delicious gravy, and he really liked it. Read the comments first, though. I only used one cup of red wine and one can of beef broth, and that was plenty. Otherwise, the meat would be swimming in liquid. I also waited until the last hour to add the carrots and potatoes–perfect. Will definitely make again.
i am a picky, picky eater and this was not only easy to make, but absolutely de-licious 🙂 i did one cup of wine to three cups of low sodium beef broth. also, definitely add veggies in later. i did it during the last hour and it was JUST right!