Red Wine Brisket

Brisket is great to cook with and although usually requires slow cooking or attention so that the meat doesn’t tense up, it can deliver some great tender results. This Jewish inspired recipe can be shared with friends and family anytime of the year.

Cooking Time: 1h 20 – Serves: 4


  • 1kg beef brisket (Cima / top rump)
  • Sea salt
  • Olive oil
  • 1 Red onion
  • 5 Garlic cloves
  • Fresh thyme
  • Fresh rosemary
  • 1 Bay leaf
  • 800g tomate triturado
  • Tomato puree
  • 1 Bottle red wine (rioja)
  • 6 Carrots
  • Pepper


Sauté and seal the meat in a large pan.

Place all ingredients in a large oven proof casserole and seal the meat with a drizzle of oil, place the carrots in the casserole pot until they are tender, checking and stirring occasionally covering with the sauce until tender at 200C. I suggest cutting the onion into 1/8ths.

Leave the pot uncovered once the carrots soften and place back in the oven to roast. The top of the meat should begin to crisp.