Brisket in Wine Sauce


  • 2 and 1/2 lb thick cut brisket, trimmed
  • 1 tbs paprika
  • 1 tsp dried basil
  • kosher salt and back pepper to taste
  • 3 medium onions, sliced
  • 3 cloves garlic, halved
  • 1 and 1/2 cups ketchup
  • 1 and 1/2 cups dry red wine
  • 1 and 1/2 cups water


  • Preheat oven to 325 degrees.
  • Rinse brisket and place in a roasting pan.
  • Rub paprika, basil, salt and pepper into the meat.
  • In a medium bowl, mix the ketchup, wine and water and combine well.
  • Pour over the brisket, then cover tightly with aluminum foil, tenting so that the foil does not touch the meat.
  • Roast for 3 hours, or until the meat reaches a temperature of 190 degrees.

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