Wine makes a flavorful marinade for slow-cooked brisket and also helps to tenderize the meat. Feel free to add root vegetables around the brisket, if you wish. Keep an eye on the liquid level and add more if it evaporates.
- 1 cup dry red wine
- 2 Tablespoons soy sauce
- 1 small onion, finely minced
- 1 celery stalk, thinly sliced
- 3 garlic cloves, finely minced
- 3 to 4 pounds beef brisket
- 1 medium-sized onion, thinly sliced
- Combine wine, soy sauce, grated onion, celery, and garlic in a heavy-duty zip-top freezer bag large enough to accommodate the brisket. Add the brisket to the bag, squeeze out the air, seal, and refrigerate 3 to 4 hours or overnight, turning occasionally.
- Preheat oven to 325 degrees F.
- Remove brisket and place fat-side up in a roasting pan or dutch oven. Spread sliced onions around brisket and cover with the marinade. Sprinkle with kosher salt and freshly ground black pepper. Cover tightly with heavy foil or a lid. Bake 3 hours, until tender. Check midway through roasting time and add water, if needed, to keep brisket from drying out.
- When done, remove brisket from oven and let rest 15 minutes. Carve slices against the grain and place on serving platter. Cover slices with pan juices and cooked onions to serve.