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Slow Cooker Brisket with Red Wine Glaze

This melt-in-your-mouth brisket is braised in red wine, then finished under the broiler for a sticky-sweet glaze.

Serves 8
Ready in 290 mins
Prep time 15 mins
Cooking time 275 mins
551 calories per serving


> 1 large onion
> 5 cloves garlic
> 1 (3 lb) beef brisket
> 1 tsp salt
> 1/2 tsp pepper
> 2 tbsp olive oil
> 3 bay leaves
> 10 sprigs fresh thyme
> 2 cups vegetable stock
> 1 cup dry red wine
> 1/3 cup sugar
> 2 tbsp fresh parsley


Cut the onion into large wedges. Smash and peel the garlic cloves. Pat the brisket dry. Season with the salt and pepper.
In a 12-inch skillet, heat the oil on medium-high. Add brisket and cook 5–6 min. per side, until browned. Transfer to a large slow cooker.
To same skillet, add onion, garlic, bay leaves, and thyme. Reduce heat to medium-low. Cook 3–4 min., until browned, stirring often. Stir in the stock and wine. Heat to a boil on high, scraping up any browned bits. Transfer mixture to slow cooker. Cover and cook on high 4 hours, until tender.
Transfer brisket to a foil-lined rimmed baking sheet. Heat broiler on high. Strain 1 cup of cooking liquid into a fat separator and then add degreased liquid to a small saucepan. Stir in the sugar. Heat to a boil on high. Reduce heat and simmer 20–25 min., until syrupy, stirring occasionally.
Brush mixture onto brisket and broil 2 min., until browned in spots. Brush with more glaze and broil another minute. To serve, thinly slice and drizzle with any remaining glaze. Garnish with the parsley.

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