Everyone loves this recipe for our brisket, and it makes enough for you to serve it twice in one week! Serve it on a Sunday night, then reheat leftovers on the following Tuesday. The flavorful red wine gravy goes perfectly over the meat and over a side of mashed potatoes. YUM!
I haven’t made a beef brisket in a long time, and while I was visiting my daughter 2 weeks ago, I made one using her slow cooker (remember I mentioned that her stove died the day I arrived). Luckily she owns a Breville slow cooker (she received as a wedding gift) and we used it all week long. It was real easy to clean too.
Well, this brisket turned out so amazing and so delicious! I actually made it twice in one week!
The second time I made it (which I was able to photograph) I threw in some chopped potatoes and then realized after they almost melted away, I wasn’t crazy about how it changed the flavor to the gravy. As a result, I truly prefer making the brisket the original way- without any potatoes, of which the recipe is posted below.
The key ingredients that makes this wine gravy so flavorful are the onions and green peppers. They usually completely dissolve into the wine gravy while cooking. And therefore, I highly recommend using an electric mini chopper to mince (and even puree) the onions and peppers as finely as possible. Unfortunately, my daughter didn’t have one at the time, but she knows she needs to get one very soon.
This is our family’s recipe and we usually slow cook the brisket in a wine gravy in the oven. But whether you make the brisket in the oven or in your electric slow cooker, it always comes out perfect every time!
If you have any tips or recipes for cooking a brisket, please tell us in your comments below. We’d would love to share your ideas with everyone!
In the meantime, enjoy this recipe and have a great day!
Savory Slow Cooked Beef Brisket in a Wine Gravy
- 1 boneless beef brisket (3 pounds)
- course salt, freshly cracked pepper, and garlic powder
- bunch sprigs of fresh thyme (about 7 to 8)
- 3/4 cup red wine
- 4 garlic cloves- thinly sliced
- 1 green pepper-minced or pureed
- 1 onion- minced
- 3 carrots- chopped
- 10 cherry tomatoes- halved
- 1 package (1-oz) McCormick Au Jus Gravy mix
- 2 cups water
Season brisket generously with salt, pepper and garlic powder; place into the slow cooker, facing the side with the fat on the bottom of cooker.
Add the sprigs of thyme on top. Pour in red wine.
Turn the slow cooker on HIGH. Scatter garlic, green pepper, onion, carrots, and cherry tomatoes evenly and around the brisket.
Meantime, mix one package of au jus gravy mix with 2 cups of water, and stir until it’s completely dissolved. Pour over and around the brisket.
Cover and cook on High until the brisket is tender, about 4.5 to 5 hours.
Transfer brisket to a cutting board and let rest for 10 minutes, then slice thinly against the grain. Meat is so tender, it may fall apart as you slice.
Transfer slices of meat onto a deep serving platter, spoon vegetables around the meat.
Ladle all the gravy over the meat and serve.