This slow cooker brisket with red wine is a tender, flavorful take on classic Jewish-style brisket. It’s slow-cooked in a rich, tangy tomato sauce until the meat is perfectly tender and the onions melt into the sauce.
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About This Recipe
This slow cooker brisket is my take on the classic Jewish-style brisket many of us grew up with, where Heinz chili sauce and Lipton onion soup mix were pantry staples.
But instead of relying on store-bought mixes, I broke those flavors down using pantry staples like paprika, dried onion, and a sweet tomato sauce with red wine to bring all those big flavors together. As the brisket slow cooks, the onions melt into the sauce, creating a thick, deeply savory and slightly tangy glaze that only gets better with time.
This slow cooker brisket is perfect to serve as a main course for Passover or Hanukkah, pairing beautifully with Roasted Carrots with Pomegranate or other Passover recipes. Serve it with my Mom’s Potato Latkes for the ultimate holiday pairing!
Ingredients
- Brisket (Flat Cut) – A leaner cut that slices beautifully after slow cooking. If using the point cut, expect a richer texture with more marbling.
- Onions – As they cook, they break down and naturally thicken the sauce. Slicing them thinly ensures even cooking.
- Red Wine – Adds depth and richness. Use a dry red like Cabernet or Merlot, or substitute with extra beef broth for an alcohol-free version.
- Tomato Sauce & Paste – Creates a sweet, tangy base while helping the sauce thicken and develop deeper flavor.
- Apple Cider Vinegar – Balances the sweetness with a bit of acidity, giving the sauce its signature sweet-and-sour taste.
- Brown Sugar – Rounds out the acidity from the tomatoes and vinegar.
- Dried Onion Flakes & Paprika – A homemade nod to the classic Lipton onion soup mix, adding layers of savory, smoky flavor.
- Worcestershire Sauce – A punch of umami that deepens the sauce and complements the beef.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Brisket Cuts: This recipe uses the flat cut, which slices neatly and benefits from slow cooking. The point cut has more marbling and can be used for extra richness but may shred more than slice.
- Heat Level: Add more red pepper flakes or a dash of cayenne for extra spice.
- Wine Substitute: Swap red wine for beef broth for an alcohol-free version.
- Classic Shortcut: For a more traditional approach, replace the sauce ingredients with 1 bottle of Heinz chili sauce and 1 packet of Lipton onion soup mix mixed with beef broth.
⏲️ Instructions
Season the Brisket. Dry the brisket with paper towels and season with salt and pepper on all sides.
Make the Sauce. In a bowl, add the tomato sauce, apple cider vinegar, brown sugar, spices and Worcestershire and mix well.
Layer the Brisket. Line the bottom of the slow cooker with half of the sliced onions, then place the seasoned brisket on top.
Pour the Sauce. Pour the sauce over the brisket and layer the other half of the sliced onions.
Cook the Brisket. Cook the brisket on low for 7-8 hours or on high for 5-6 hours. Once it's ready, a fork should slide in and out with little resistance
Slice Brisket and Serve. Once done, remove the brisket from the sauce and slice into ½ inch slices. Serve with the red wine sauce and onions and garnish with parsley.
📍 Recipe Tips
- Skim the Fat: Towards the end of cooking, use a spoon to remove excess fat from the surface of the sauce for a cleaner, richer flavor.
- Reheating Tip: If not serving right away, place the sliced brisket back into the sauce to keep it moist and flavorful.
- Check for Doneness: The brisket is ready when a fork slides in and out easily. If it still feels tough, let it cook longer until fully tender.
Serving Suggestions
This slow cooker brisket is a perfect centerpiece for Passover, pairing beautifully with vibrant sides like Roasted Kabocha Squash with Pomegranate and Tahini or a warm bowl of Lemon Saffron Matzo Ball Soup to start the meal. For a classic pairing, serve it alongside mashed potatoes or a simply roasted vegetables. If you have leftovers, shred the brisket for Brisket Tacos for an unexpected but delicious post-holiday meal.
More Beef Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Slow Cooker Brisket with Red Wine and Onions
LittleFerraroKitchen.com
Equipment
Ingredients
Brisket
- 3 pound brisket
- 2 teaspoons Kosher salt
- Ground black pepper
- 2 yellow onion thinly sliced
Sauce
- 1 ½ cups beef stock I used 2 teaspoons of beef buillon
- 1 cup tomato sauce
- ½ cup red wine
- ¼ cup apple cider vinegar
- 3 tablespoons tomato paste
- 3 tablespoons brown sugar
- 3 tablespoons dried onion flakes
- 2 tablespoons Worcestershire sauce
- 1 tablespoon garlic powder
- 2 teaspoons paprika
- ½ teaspoon red pepper flakes optional, for heat
- Chopped parsley for garnish
To Thicken Sauce
- 1 tablespoon cornstarch
- 1-2 tablespoons water
Instructions
- Season the brisket. Pat the brisket dry with paper towels and season generously with salt and pepper on all sides.
- Layer the onions and brisket. Place half of the sliced onions in the bottom of the slow cooker, then set the brisket on top.
- Make the sauce. In a bowl, whisk together the beef stock, tomato sauce, red wine, apple cider vinegar, tomato paste, brown sugar, dried onion flakes, Worcestershire sauce, garlic powder, paprika, and red pepper flakes (if using).
- Cook the brisket. Pour the sauce over the brisket, then top with the remaining onions. Cover and cook on low for 7-8 hours or high for 5-6 hours, until the brisket is fork-tender.
- Skim excess fat. In the last hour of cooking, use a spoon to skim off any excess fat from the sauce.
- Slice the brisket. Remove the brisket from the slow cooker and transfer it to a cutting board. Let it rest for a few minutes, then slice against the grain into ½-inch thick slices.
- Thicken the sauce. (optional) In a small bowl, mix 1 tablespoon cornstarch with 1-2 tablespoons water until smooth. Stir it into the sauce in the slow cooker and let it cook for a few more minutes until slightly thickened.
- Serve. Place the sliced brisket back into the sauce to keep warm, or serve immediately, spooning the sauce and onions over the top. Garnish with chopped parsley.
Notes
-
- Skim the fat: Towards the end of cooking, use a spoon to remove excess fat from the surface of the sauce for a cleaner, richer flavor.
- Reheating tip: If not serving right away, place the sliced brisket back into the sauce to keep it moist and flavorful.
- Check for doneness: The brisket is ready when a fork slides in and out easily. If it still feels tough, let it cook longer until fully tender.
- Classic Shortcut: For a more traditional approach, replace the sauce ingredients with 1 bottle of Heinz chili sauce and 1 packet of Lipton onion soup mix mixed with beef broth.
Carole W says
Do you mean 4 beef bullion cubes??? And it's not too salty? Sounds wonderful and I want to try it. Just want to make sure I'm reading it right.
Samantha Ferraro says
Hello Carole. I checked the recipe card and I might be missing it, however I see, "2 beef bouillon,
1 cup stock chicken or beef, low sodium" Not sure where you get the "4 beef bullion cubes". Other options are, "Better than Bullion" it's a great product and it comes in Low Sodium. I sure hope that helps. Injoy the week, Samantha.
B.L. says
Hello. About how much salt and pepper do you put on the 3 lb brisket?
Samantha says
Hi B.L....Honestly I don't usually measure salt, but I like to sprinkle a thin even layer of Kosher salt on both sides. I'd say start with 1/2-3/4 teaspoon Kosher salt.
Atura says
Can i leave it cooking on low the whole night and eat it for lunch (15-18 hours)?
bristol plasterer says
This sounds really yummy and something new to try. thanks for posting this up.
Simon
Samantha says
Thank you Simon! I hope you try it soon and let me know 🙂
Atura says
Can i leave it on low the whole night and eat it for lunch(18 hours)?
Dana @ Foodie Goes Healthy says
I'm so excited to find your recipe. I too have a family recipe that is similar to yours, and I have been wanting to convert the recipe to healthier ingredients. I finally did it this week as well. It's fun to see your reinterpretation of the recipe. We did some of the same things. I'll have to try adding vinegar next time-- that was a good call.
Samantha says
Thanks so much Dana! I'm sure we all have similar recipes that have been passed down and shared...lol Let me know when you make the recipe and add vinegar, I really think it helps tenderize the meat!