Slow Cooker Brisket with Red Wine and Onions

Slow cooker brisket recipe in a sweet and sour tomato sauce.

4.68 from 28 votes

Slow Cooker Brisket with Red Wine and Onions

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.

Prep Time10

Cook Time8

Total Time8 10

Course: Main Course

Cuisine: Jewish

Keyword: brisket with onions, brisket with red wine, slow cooker brisket, slow cooker jewish brisket

Servings: servings

Calories: 457kcal

Author: Samantha Ferraro

Cost: $20

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

US Customary - Metric

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.

Nutrition