Brisket in Wine Sauce

Jamie Geller Recipe
Brisket in Wine Sauce

8 servings |  180 minute cook time



  • 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


  1. Preheat oven to 325°F.
  2. Rinse brisket. Place in roasting pan.
  3. Rub paprika, basil, salt and pepper into meat.
  4. Scatter onions and garlic over meat.
  5. In a medium bowl, mix ketchup, wine and water. Pour over brisket.
  6. Cover pan tightly with aluminum foil, tenting so that the foil does not touch the meat.
  7. Bake, covered, at  325°F for 3 hours, or until a digital instant-read thermometer inserted into the center of the brisket reads  190°F for well done.
  8. Let stand at least 15 minutes before slicing diagonally, against the grain. Serve warm, and pass pan juices in a sauce boat.

Written By

Jewish Way is a lifestyle magazine created with the passionate goal of integrating the Jewish Community. The magazine also contains sections on Jewish education, life in Israel, travel, food recipes, interior design, health, fashion and much more!...