Sweet & Savory Braised Brisket Recipe

  • 3 lbs beef brisket
  • 2 teaspoons olive oil
  • salt, pepper
  • 3 whole carrots, chopped
  • 3/4 lbs cipollini onions
  • 3 cloves garlic
  • 1 jar Rothschild Farms Organic Hot Cherry Merlot Dip (13 oz.)
  • 1 14 oz can chicken broth
  • 1 bunch fresh thyme

Sweet & Savory Braised Brisket Recipe


  1. Preheat oven to 325.
  2. Heat olive oil in a Dutch oven or a deep skillet. Season brisket with salt and pepper and place in pan. Sear both sides of brisket for 3-4 minutes or until browned. Remove brisket from pan, set aside. Add carrots and onions to pan. Cook for 5 minutes or until vegetables begin to soften. Add garlic, merlot dip, broth and thyme sprigs to vegetables. Return brisket to pan. Cover and place in oven for 3 hours.
  3. Remove brisket to a cutting board and allow it to sit for 5 minutes. Cut brisket across the grain and serve with sauce.
  4. *to peel onions: place onions in a bowl and over with boiling water. Allow onions to sit for 2-3 minutes. Drain water and carefully peel onions.

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