Braised Brisket With Red Wine and Mushrooms Recipe

Braised brisket with red wine and mushrooms is a dish that combines the deep flavors of slow-cooked beef with the earthy richness of mushrooms and the complexity of red wine.

The meat becomes incredibly tender as it simmers in a flavorful sauce, absorbing all the savory goodness. This hearty, comforting dish is perfect for a cozy dinner or special occasion and pairs beautifully with mashed potatoes or crusty bread.

Why You’ll Love This Braised Brisket With Red Wine and Mushrooms?

• Rich and savory flavor: Red wine and mushrooms create a deep, complex sauce that complements the brisket perfectly.
• Tender meat: The slow-braising method makes the brisket fork-tender and full of flavor.
• Simple ingredients: Despite its gourmet feel, the recipe uses basic ingredients you likely already have in your kitchen.
• Perfect for entertaining: This dish makes an impressive main course for dinner parties or holiday meals.
• Make-ahead friendly: The brisket tastes even better the next day, making it ideal for leftovers or meal prep.

Ingredients For Braised Brisket With Red Wine and Mushrooms

To make this braised brisket with red wine and mushrooms, gather these essential ingredients. You’ll need a few pantry staples, plus fresh mushrooms and a bottle of your favorite red wine.

For the Brisket

• 4–5 lb beef brisket (flat cut)
• 2 tbsp olive oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2 cups red wine (a dry variety like Cabernet Sauvignon or Merlot works best)
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tsp fresh thyme (or 1 tsp dried thyme)
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper

For the Mushrooms

• 12 oz cremini mushrooms, sliced
• 2 tbsp butter
• 1 tbsp olive oil

Step By Step Instruction To Make Braised Brisket With Red Wine and Mushrooms

This slow-braised brisket is all about layers of flavor, and the process of simmering the meat with wine and mushrooms results in an incredibly rich and satisfying dish.

Step 1: Brown the Brisket

Preheat your oven to 300°F. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Season the brisket with salt and black pepper, then sear it in the pot for 4–5 minutes per side, until browned. Remove the brisket from the pot and set aside.

Step 2: Sauté the Aromatics

In the same pot, add the sliced onion and minced garlic. Sauté for 5–7 minutes until the onions are softened and golden brown. Add the tomato paste and cook for 1–2 minutes to caramelize the paste and deepen the flavor.

Step 3: Add the Liquids and Herbs

Pour in the red wine, beef broth, Worcestershire sauce, and fresh thyme, scraping the bottom of the pot to deglaze any flavorful brown bits. Add the bay leaves, then return the brisket to the pot, fat-side up. Bring the mixture to a simmer.

Step 4: Braise the Brisket

Cover the pot with a lid and transfer it to the oven. Braise the brisket for 3–4 hours, or until the meat is fork-tender and easily pulls apart.

PRO TIP: If the brisket is large, it may need an additional 30 minutes to become fully tender, so check it at 3 hours and adjust as needed.

Step 5: Prepare the Mushrooms

While the brisket is braising, heat butter and olive oil in a separate skillet over medium heat. Add the sliced mushrooms and cook for 8–10 minutes until they are browned and their moisture has evaporated.

Step 6: Finish the Dish

Once the brisket is done, remove it from the oven and let it rest for 10–15 minutes. Slice the brisket against the grain and return it to the braising liquid. Stir in the sautéed mushrooms, letting the flavors meld together.

Serve the brisket slices with the rich sauce and mushrooms, along with your favorite side dishes.

FAQs or Tips Section

Here are some frequently asked questions and helpful tips for making braised brisket with red wine and mushrooms.

Can I use a different cut of beef?

While brisket is ideal for braising due to its texture, you can substitute it with a chuck roast or round roast. These cuts may have slightly different flavors and textures but will still work well when braised slowly.

How long does it keep?

Leftover braised brisket can be stored in an airtight container in the refrigerator for up to 4 days. It will taste even better the next day as the flavors continue to develop.

Can I make it ahead of time?

Yes! Braised brisket can be made ahead of time and stored in the refrigerator. In fact, it often tastes better when made a day or two in advance. Simply reheat it gently on the stovetop or in the oven.

How do I know when the brisket is done?

The brisket is done when it is fork-tender, and the meat easily shreds. It should reach an internal temperature of around 190°F for the perfect texture.

Variations or Serving Suggestions

• For a smoky flavor: Add a touch of smoked paprika or chipotle powder to the braising liquid for a smoky kick.
• For a richer sauce: If you want an even more velvety sauce, whisk in a tablespoon of butter just before serving.
• Serve with sides: Braised brisket pairs beautifully with mashed potatoes, roasted vegetables, or creamy polenta.
• Make it a sandwich: Shred the brisket and serve it on a toasted bun with the braising sauce for a delicious, savory sandwich.

Nutrition + Summary

Here’s an estimated breakdown of the nutrition per serving (based on 6 servings):

Nutrient	Amount per Serving
Calories	450
Protein	45g
Total Fat	25g
Saturated Fat	10g
Carbohydrates	8g
Fiber	1g
Sugar	4g
Sodium	650mg

Summary: Braised brisket with red wine and mushrooms is a comforting and rich dish that’s perfect for special occasions or cozy dinners. The slow-braised brisket becomes incredibly tender, while the red wine and mushrooms create a deeply flavorful sauce. With a few simple ingredients and a bit of patience, you can enjoy this mouthwatering dish that pairs wonderfully with mashed potatoes, bread, or other hearty sides. This recipe is sure to impress your guests and leave everyone coming back for more.

Disclaimer: Nutritional information on this blog is estimated and may vary based on ingredients and portions. We are not nutritionists and recommend consulting a professional for specific dietary advice.