Brisket takes well to wine marinates as the acid content of the wine will help tenderize the meat. The longer, up to 48 hours, that the meat marinates, the more effective the tenderization process will be. Wine marinades, in most cases, can go from the refrigerator to the roasting or baking dish and serve as a gravy for the brisket after being brought to a boil. Dry red wine is often the choice for the marinade base and can be augmented with red wine vinegar and spices if desired.
Slow-Roasted Brisket
Place a 4- to 5-pound brisket in the bottom of your roasting pan. Add to the pan 1 chopped onion, eight to 10 minced garlic cloves, salt and pepper and 1 tsp. red pepper flakes. Add one to two 750 ml bottles of dry, red wine. The wine should cover the brisket in the pan completely. Marinate the brisket in the refrigerator for two days, turning the brisket twice daily. Preheat the oven to 300 degrees F. Add three sliced carrots and three to four chopped tomatoes to the roasting pan. Roast the brisket, covered, for six to seven hours in the pan. Remove the cover during the last 30 minutes to finish browning the meat and vegetables.
Stovetop Brisket
In a shallow dish or pan, marinade a 2- to 3-pound brisket in a mixture of 1 tbsp. crushed black peppercorns, 3 tbsp. of minced garlic, 2 tbsp. steak seasoning mix and one 750 ml bottle of dry red wine. Place the marinade pan, covered, in the refrigerate and marinate 12 hours or overnight. Transfer the brisket and marinade to a Dutch oven and add 3 pounds fresh, small red potatoes and two quartered large onions. Add two to three carrots sliced into 1 inch sections and 1/2 pound of frozen or fresh green beans. Bring the mixture to a boil. Cover the Dutch oven and turn the mixture down to a slow simmer and cook for four to five hours or until the meat is fork-tender and the vegetables are soft.
Crockpot Brisket
Prepare the brisket marinade the night before cooking. If your crockpot or slow cooker has a removable crock, use the crock to prepare the marinade. Combine 2 cups dry red wine, one can (15 oz.) tomato sauce, 2 tbsp. Italian seasoning and eight to 10 minced garlic cloves. Coat the brisket in the marinade and cover. Refrigerate overnight. Place the brisket in the slow cooker. Add 2 tbsp. brown sugar, 1 tbsp. Worcestershire sauce and 2 tbsp. vinegar to the marinade sauce. Pour the sauce over the brisket and cook on low for eight to 10 hours or until meat pulls apart with a fork.
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