Braised Brisket

“Don’t let the long cooking time dissuade you from trying this recipe. Low and slow is the way to go with brisket. If you put it in the oven at noon, it’s ready by dinner, giving you plenty of time to enjoy a glass of Homestead Red Blend while the oven does all the work.”

– Tim Gleadall, AVV Culinary Director & Chef

– Serves 6 –


8-10 lb brisket
2 16 oz cartons beef stock
1/2 bottle Homestead Red Blend
2 large white onions, roughly chopped
2 large carrots, roughly chopped
6 sprigs of thyme
2 bay leaves
4 cloves garlic, whole
2 tsp Kosher salt
2 Tbsp peppercorns

Method of Preparation:

Pat brisket dry with paper towels, then set aside. Combine remaining ingredients, then place the brisket into the marinade fat side up. Cover with plastic wrap and refrigerate for 24 hours.

After marinating, pre-heat oven to 300˚.

Remove plastic wrap and cover roasting pan with a double layer of foil. Place the roasting pan on the center rack of oven and roast for 6-7 hours or until fork tender, then place brisket on a cutting board and slice against the grain and serve immediately with your favorite sauce.