✔ Updated · fixed oven temperature + doneness test, slow cooker times added
My James Martin-style slow cooked brisket is beef brisket seared until deeply browned, then braised low and slow in the oven with red wine, beef broth, Worcestershire sauce, onions and garlic until it's fork-tender and full of flavor.
At a glance
The one tip that matters: Cook it low (300°F) and judge it by tenderness, not the clock: brisket is ready when a fork twists in it with almost no resistance.
The braising liquid becomes a rich onion gravy to spoon over the slices. Below you'll find oven and slow cooker times, how to tell when brisket is really done, and the one slicing mistake that makes it chewy.
Why You'll Love This Slow Cooked Brisket
- Fork-tender beef in a glossy red wine and onion gravy.
- About 30 minutes hands-on: sear, build the sauce, then the oven does the rest.
- Even better the next day, so it's ideal for Sunday lunch or make-ahead entertaining.
Slow Cooked Brisket in the Oven vs. Slow Cooker
Both methods start the same way: sear the brisket and build the red wine sauce in the pot. Only the long, gentle cooking stage changes. In either case, the brisket is ready when it's fork-tender, so use the times below as a guide rather than a rule.
| Method | Temperature | Time for a 3 to 4 lb brisket | Good to know |
|---|---|---|---|
| Oven (recipe card) | 300°F (150°C), covered | 4½ to 5 hours | The richest flavor and best gravy; check the liquid once or twice |
| Low oven | 275°F (135°C), covered | 5½ to 6½ hours | Extra forgiving, and a good fit for a larger brisket |
| Slow cooker | Low (or High) | 8 to 10 hours (or 5 to 6 hours) | Fully hands-off; reduce the liquid on the stove for gravy |
Which Cut of Brisket to Buy
A whole brisket has two parts. The flat is leaner and an even thickness, so it braises evenly and slices neatly, which makes it the best choice for this recipe. The point is fattier and richer and works well too, but it shreds more than it slices. Look for a 3 to 4 pound piece with a thin, even fat cap, and trim the fat to about 1/4 inch before seasoning. Smoking it instead? A brisket injection keeps it juicy.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Go low, not hot. 300°F (150°C) gently melts the tough connective tissue. I learned this the slow way: a hotter oven tightens the meat and dries it out before it has a chance to turn tender.
- Judge doneness by feel. Brisket is safe well before it's tender. It's ready when a fork twists in with almost no resistance, usually around 200°F to 205°F inside. If it still feels firm, give it another 30 to 60 minutes.
- Slice across the grain. Look at which way the muscle fibers run and cut at a right angle to them. Slicing with the grain leaves long, chewy fibers.
- Keep it covered and moist. A tight lid (or foil under the lid) traps the steam. The liquid should stay at least a third of the way up the meat; top it up with hot broth if needed.
- Don't skip the sear. A deep brown crust and the browned bits left in the pot give the gravy most of its flavor.
- Make it a day ahead. Chill the brisket in its liquid overnight, lift off the set fat, then slice cold (it cuts more neatly) and reheat the slices gently in the gravy.
Slow Cooked Beef Brisket in Red Wine (James Martin-Style)
6
servings30
minutes5
hours5
hours50
minutesA James Martin-style slow cooked brisket: beef brisket seared until deeply browned, then braised low and slow in the oven in red wine, beef broth, tomato paste, Worcestershire sauce, onion, garlic and herbs until fork-tender, with the braising liquid reduced into a rich gravy.
Ingredients
- For the Brisket
3 1/2 lb beef brisket, flat cut, fat trimmed to about 1/4 inch
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons vegetable or olive oil
- For the Braise
2 large onions, thinly sliced
4 garlic cloves, minced
2 tablespoons tomato paste
1 cup dry red wine
2 cups beef broth
2 tablespoons Worcestershire sauce
4 fresh thyme sprigs (or 1 teaspoon dried thyme)
2 bay leaves
- For the Gravy (optional)
1 tablespoon cornstarch mixed with 2 tablespoons cold water
Directions
- Sear
- Take the brisket out of the fridge 30 minutes before cooking. Preheat the oven to 300°F (150°C). Pat the brisket dry and season all over with the salt and pepper.
- Heat the oil in a large Dutch oven or heavy ovenproof pot over medium-high heat. Sear the brisket for 4 to 5 minutes per side, until deeply browned. If it doesn’t fit flat, cut it in half and sear in two pieces. Transfer to a plate.
- Build the Braise
- Lower the heat to medium. Add the onions and a pinch of salt and cook, stirring and scraping up the browned bits, for 8 to 10 minutes, until soft and golden. Add the garlic and tomato paste and stir for 1 minute.
- Pour in the red wine and simmer for 2 to 3 minutes, scraping the bottom of the pot, until reduced by about half. Stir in the beef broth and Worcestershire sauce, add the thyme and bay leaves and bring to a simmer.
- Slow Cook
- Return the brisket to the pot, fat side up, with any juices. The liquid should come about halfway up the meat; add a little water or broth if needed. Cover tightly with the lid, or with foil and then the lid.
- Braise in the oven for 4 1/2 to 5 hours, checking once or twice and topping up the liquid if it drops below a third of the way up the meat. The brisket is done when a fork slides in and twists with almost no resistance, usually around 200°F to 205°F inside.
- Rest, Slice and Serve
- Transfer the brisket to a board, cover loosely with foil and rest for 20 minutes. Meanwhile, discard the thyme stems and bay leaves, skim the fat off the liquid and simmer it on the stove for 5 to 10 minutes to reduce. Stir in the cornstarch slurry and simmer for 1 minute more if you want a thicker gravy.
- Slice the brisket across the grain into 1/4-inch slices and serve with the onion gravy spooned over.
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What to Serve With Brisket
The onion gravy needs something to soak it up, so creamy mashed potatoes are the classic match, and my favorite. Add roasted carrots or green beans for color, and some crusty bread for the plate. For more ideas, see our guide to the best brisket sides.
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Frequently Asked Questions
How long does brisket take to slow cook in the oven?
A 3 to 4 pound brisket takes about 4 1/2 to 5 hours, covered, at 300°F (150°C). Larger briskets or a 275°F oven can take 6 hours or more. Start checking at 4 hours and stop when a fork twists in with almost no resistance.
What temperature should brisket be when it's done?
Beef is safe to eat at 145°F, but brisket is still tough at that point. For a tender, sliceable braised brisket, aim for about 200°F to 205°F in the thickest part, and confirm with the fork test.
Can I make this brisket in a slow cooker?
Yes. Sear the brisket and make the sauce on the stove, then transfer everything to a slow cooker and cook on Low for 8 to 10 hours or on High for 5 to 6 hours, until fork-tender. Reduce the liquid in a saucepan at the end for gravy.
Can I make it without red wine?
Yes. Replace the wine with more beef broth plus 1 tablespoon of red wine vinegar or balsamic vinegar to keep a little acidity and depth.
Should the brisket be fat side up or down?
Fat side up. As it braises, the fat bastes the meat below it. Trim the fat cap to about 1/4 inch first so the gravy isn't greasy.
How do I store and reheat leftover brisket?
Refrigerate leftovers in some of the gravy in an airtight container for 3 to 4 days, or freeze for up to 3 months and thaw overnight in the fridge. Reheat the slices covered in a 300°F oven with a splash of broth for 20 to 30 minutes, until steaming hot.
What should I serve with slow cooked brisket?
Creamy mashed potatoes or roast potatoes to soak up the gravy, plus roasted carrots, green beans or a crisp salad. Crusty bread or Yorkshire puddings are good for mopping up the sauce.
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