Go Back
Red Wine Beef Brisket with Celery and Fresh Thyme
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 2 pounds beef brisket
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 large onion, sliced
  • 4 celery stalks, cut into 2-inch pieces
  • 3 garlic cloves, minced
  • 1 cup dry red wine
  • 1 cup beef broth
  • 6 sprigs fresh thyme

Instructions
 

  • Pat the brisket dry and season both sides with salt and pepper.
  • Heat the olive oil in a skillet over medium-high heat. Brown the brisket on both sides, then transfer it to the slow cooker.
  • Add the sliced onion, celery pieces, and minced garlic around the brisket.
  • Pour the red wine and beef broth over the meat and vegetables.
  • Lay the thyme sprigs on top.
  • Cover and cook on low for 8 hours until the brisket is fork-tender.
  • Remove the brisket, slice it against the grain, and serve with the vegetables and cooking liquid spooned over the top.

Notes

Slice the brisket only after it rests for a few minutes so the juices stay inside the meat. The thyme sprigs can be pulled out before serving, or left in for extra aroma if you prefer. Leftovers reheat well in a covered pan with a splash of broth to keep the slices moist.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Skillet