Recipes and Cooking Wine-Braised Brisket with Onions 4.1 (14) 1 Review Marinate beef brisket overnight in red wine and beef broth for fall-apart tender results. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 2, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Marinate Time: 12 hrs Bake Time: 3 hrs Stand Time: 15 mins Total Time: 15 hrs 45 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 3-3.5 pound boneless beef brisket ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 ½ cup dry red wine 1 14 ounce can beef broth 2 large red onions, sliced 3 sprigs fresh thyme or 1/2 teaspoon dried thyme, crushed 1 bay leaf 1 tablespoon minced garlic (6 cloves) 10 ounce fresh mushrooms, quartered 2 tablespoon snipped fresh Italian parsley or chives Kosher salt and freshly ground black pepper Directions One night before cooking the brisket, pat the brisket dry with paper towels. Sprinkle meat with the 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer to a nonreactive 6- to 8-quart Dutch oven; add wine, beef broth, onions, thyme, bay leaf, and garlic. Cover tightly with a lid and refrigerate overnight. The next day, preheat oven to 325°F. Place the Dutch oven with meat over high heat; bring to a simmer. Cover the Dutch oven and transfer to the oven. Bake for 1 hour; stir in mushrooms. Cover and bake for 2 to 2-1/2 hours more or until meat is tender. Remove Dutch oven from oven; uncover. Let stand for 15 minutes. Stir in parsley. Transfer the brisket to a cutting board; slice the meat across the grain. Skim off any fat from the sauce; remove bay leaf. If desired, return sauce in the Dutch oven to heat. Bring to boiling; reduce heat. Simmer, uncovered, until desired consistency. Season to taste with additional kosher salt and freshly ground black pepper. Serve the meat hot with the sauce. Slow Cooker Directions: Trim fat from meat. Sprinkle meat with the 1/2 teaspoon salt and 1/2 teaspoon pepper. If necessary, cut brisket to fit into a 5- to 6-quart slow cooker. Place meat in removable liner of slow cooker. Pour wine and broth evenly over brisket. Top with mushrooms, onion, thyme, bay leaf, and garlic. Cover and refrigerate overnight. Remove from refrigerator. Place liner in slow cooker. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Carefully remove brisket from slow cooker and slice across the grain. If desired, transfer cooking liquid to a large saucepan. Bring to boiling; reduce heat. Simmer, uncovered, until desired consistency. Serve brisket with sauce. Rate it Print Nutrition Facts (per serving) 222 Calories 9g Fat 5g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 222 % Daily Value * Total Fat 9g 12% Saturated Fat 3g 15% Cholesterol 120mg 40% Sodium 337mg 15% Total Carbohydrate 5g 2% Total Sugars 2g Protein 25g Vitamin C 3.5mg 18% Calcium 20.2mg 2% Iron 2.7mg 15% Potassium 535mg 11% Folate, total 20.2mcg Vitamin B-12 2.8mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.