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Wine-Braised Brisket

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Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.

When the cooler weather rolls in, I can’t help but indulge in a belly-warming meal. You will love the flavor of this easy, Wine-Braised Brisket.

Wine-Braised Brisket

Wine-Braised Brisket


  • 5-pound untrimmed flat brisket
  • 2 Tbsp. olive oil
  • 2 peeled large diced yellow onions
  • 6-7 stalks of large diced celery
  • 2 bay leaves
  • 2 cups full-bodied red wine
  • 4 cups beef stock
  • 1 small bunch of parsley
  • 6-8 sprigs of fresh thyme
  • 1 Tbsp. chopped fresh thyme
  • 1 bunch peeled carrots, cut in half
  • 1 large butternut squash, peeled, seeded and diced


1. Preheat the oven to 350F.
2. Season the brisket well on both sides with salt and pepper.
3. Add olive oil to an extra-large pot over medium-high heat.
4. Place the brisket fat-side down into the pan and brown for 7-8 minutes per side until golden brown.
5. Remove the brisket from the pan and add in onions, celery, bay leaves and then cook for 6-8 minutes or until lightly browned.
6. Deglaze with the wine and scrape from the bottom of the pan using a spoon.
7. Pour in beef stock and add parsley, thyme, salt and pepper.
8. Add the brisket back into the pan, place on a lid and cook for 3 hours at 350F.
9. After the 3 hours, remove the pan from the oven and mix in the carrots and squash. Place the lid back on and cook for another 35-40 minutes or until the carrots and squash are tender.
10. Slice and serve!

Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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