Crockpot Wine-Braised Brisket

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This is hands down the best brisket I have ever had. I’m used to eating good ol’ Texas BBQ brisket which is cooked well-done, usually fairly tough and dry, and needs to be slathered in BBQ sauce to have any flavor. Perhaps I’ve just never actually had good BBQ. This brisket was a beautiful pink color, fall-apart tender and loaded with flavor. My husband loved it and couldn’t stop raving and told me this was definitely a repeat meal.

Crockpot Wine-Braised Brisket

  • 3-3 1/2 lb boneless brisket
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 cups dry red wine
  • 14 oz can beef broth
  • 2 lg red onions, sliced
  • 1/2 tsp dried thyme, crushed
  • 1 bay leaf
  • 6 cloves garlic, minced
  • 10 oz sliced mushrooms
  • 4 servings cooked white or brown rice

The night before, rub your brisket with salt and pepper and then transfer to slow cooker. Pour wine and broth over brisket, then top with onions, thyme, bay leaf, garlic, and mushrooms. Cover and marinate overnight. The next day cook in your slow cooker on low for 8-10 hours or on high for 5-6 hours. I did mine on low for about 7ish hours and it seemed fine. After it’s done, take brisket out and then, if you want to, reduce the remaining sauce. Serve over rice and enjoy a fantastic meal. Have a blessed day y’all!