Tassel Ridge® Red, White, & Blue® Brisket


  • 1 6–8 lb beef brisket
  • ¼ cup salt plus more for seasoning
  • 1 Tbsp ground pepper
  • ¼ cup canola oil
  • 2 onions chopped
  • 5 carrots peeled and chopped
  • 5 celery stalks chopped
  • cups Tassel Ridge Red White, & Blue
  • 4 cloves garlic sliced, or more to taste
  • 8 thyme sprigs
  • 8 bay leaves
  • 2 Tbsp black peppercorns
  • 1 –2 quarts low sodium chicken broth


  1. Season brisket on all sides with salt and ground pepper. Wrap in plastic. Refrigerate at least 3 hours or overnight. With oven rack in lower position, preheat oven to 275°F. Heat oil in large roasting pan over high heat. Unwrap brisket. Place in pan. Cook until browned, 7 to 10 minutes per side, reducing heat if necessary. Remove from pan to baking sheet. Add onions, carrots, and celery to pan. Season with salt. Cook over medium-high heat, stirring occasionally, until browned and just softened, 15 to 18 minutes. Add Tassel Ridge Red, White, & Blue. Bring to a boil. Cook 4 to 5 minutes. Add garlic, thyme, bay leaves, and peppercorns. Add broth to about halfway up sides of pan. Bring to boil. Return brisket to pan. Cover tightly with foil. Braise in oven until meat is tender but not falling apart, 2 to 3 hours. Let cool. Refrigerate at least 8 hours or up to 2 days. Preheat oven to 250°F. Remove solidified fat from top of liquid. Discard. Place brisket on platter. Strain liquid into large glass measuring cup. Discard solids. Return liquid to pan. Cook over medium-high heat, stirring occasionally, until reduced by half, about 30 minutes. Return brisket to pan. Cover with foil. Heat in oven until warmed through, 60 to 90 minutes. Place on cutting board. Slice against the grain. Arrange on platter. Pour braising liquid over brisket. Serves 8.

Recipe Notes

Wine Recommendation—Tassel Ridge Red, White, & Blue

Reduce a mixture of Tassel Ridge Red, White, & Blue wine and spices and you have the perfect, fully flavored glaze for a brisket.  Complement the brisket with a glass of Red, White, & Blue and you have a delicious meal. Red, White, & Blue is a sweet red blend of Concord and Catawba. —Bob Wersen, Owner, Tassel Ridge Winery