Beef Brisket with Merlot and Prunes

Name: Beef Brisket with Merlot and Prunes
Prep time: 30 min
Cook time: 3 h 35 min
Total time: 4 h 5 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 piece beef brisket; 2 tablespoons olive oil; 1 can diced tomatoes; 1 cup Merlot; 2 pounds onions; 4 medium carrots; 16 cloves garlic; 1½ cups prunes; 1 tablespoon fresh thyme; ½ cup prune juice; 3 tablespoons balsamic vinegar; 2 tablespoons Italian parsley

A tender, slow-cooked beef brisket braised in Merlot wine with sweet prunes, aromatic vegetables, and fresh herbs. This hearty dish combines the rich flavors of beef with a sophisticated wine-based sauce.

8 servings

4 hr 31 min

Published October 4, 2025

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Ingredients

•1 piece beef brisket
•2 tablespoons olive oil
•1 can diced tomatoes
•1 cup Merlot
•2 pounds onions
•4 medium carrots
•16 cloves garlic
•1½ cups prunes
•1 tablespoon fresh thyme
•½ cup prune juice
•3 tablespoons balsamic vinegar
•2 tablespoons Italian parsley

Cooking Instructions

1.
Position rack in bottom third of oven and preheat to 325°F. Pat brisket dry; sprinkle all over with salt and pepper. Heat oil in heavy extra-large skillet over high heat. Add brisket and cook until deep brown, about 7 minutes per side. Transfer brisket, fat side up, to large roasting pan. Add tomatoes with juice and wine to skillet. Remove from heat, scrape up any browned bits, and pour mixture over brisket. Distribute onions, carrots, and garlic around brisket. Add prunes and thyme; drizzle with 1/2 cup prune juice and 3 tablespoons vinegar. Sprinkle lightly with salt and pepper. Place pan over 2 burners and bring to boil. Cover pan with heavy-duty foil; place in oven.
20 min
2.
Braise brisket until tender, about 3 hours 15 minutes. Uncover and cool 1 hour at room temperature. DO AHEAD: Can be made 2 days ahead. Cover with foil and chill. Bring just to simmer over 2 burners before continuing.
195 min
3.
Remove brisket from roasting pan, scraping off juices. Place on work surface;cut across grain into 1/4-inch-thick slices.Spoon off fat from top of pan juices. Place 1 cup vegetables (no prunes) and 1 cup braising liquid from pan into processor and puree. Return puree to pan. Add remaining 1 tablespoon prune juice and 1 teaspoon vinegar to pan. Heat sauce; season with salt and pepper.
15 min
4.
Overlap brisket slices in 13x9x2- inch glass baking dish. Pour sauce over brisket, separating slices to allow some sauce to flow between. DO AHEAD:Can be made 1 day ahead. Cover; chill.
10 min
5.
Rewarm brisket, covered, in 350°F oven for 30 minutes. Sprinkle brisket with parsley; serve.
30 min
6.
Use a slender metal pin, like a turkey lacer, to check whether the brisket is tender. Insert the pin into the thickest part; if it meets no resistance, the brisket is done.
1 min
7.
You used Merlot to cook the brisket, so why not pour a Merlot as well? Try the Yarden 2002 Merlot ($22), produced at a winery in Israel's Golan Heights. The kosher wine has ripe plum flavors and a spicy finish.

Cooking Instructions

Position rack in bottom third of oven and preheat to 325°F. Pat brisket dry; sprinkle all over with salt and pepper. Heat oil in heavy extra-large skillet over high heat. Add brisket and cook until deep brown, about 7 minutes per side. Transfer brisket, fat side up, to large roasting pan. Add tomatoes with juice and wine to skillet. Remove from heat, scrape up any browned bits, and pour mixture over brisket. Distribute onions, carrots, and garlic around brisket. Add prunes and thyme; drizzle with 1/2 cup prune juice and 3 tablespoons vinegar. Sprinkle lightly with salt and pepper. Place pan over 2 burners and bring to boil. Cover pan with heavy-duty foil; place in oven.

20 min

Braise brisket until tender, about 3 hours 15 minutes. Uncover and cool 1 hour at room temperature. DO AHEAD: Can be made 2 days ahead. Cover with foil and chill. Bring just to simmer over 2 burners before continuing.

195 min

Remove brisket from roasting pan, scraping off juices. Place on work surface;cut across grain into 1/4-inch-thick slices.Spoon off fat from top of pan juices. Place 1 cup vegetables (no prunes) and 1 cup braising liquid from pan into processor and puree. Return puree to pan. Add remaining 1 tablespoon prune juice and 1 teaspoon vinegar to pan. Heat sauce; season with salt and pepper.

15 min

Overlap brisket slices in 13x9x2- inch glass baking dish. Pour sauce over brisket, separating slices to allow some sauce to flow between. DO AHEAD:Can be made 1 day ahead. Cover; chill.

10 min

Rewarm brisket, covered, in 350°F oven for 30 minutes. Sprinkle brisket with parsley; serve.

30 min

Use a slender metal pin, like a turkey lacer, to check whether the brisket is tender. Insert the pin into the thickest part; if it meets no resistance, the brisket is done.

1 min

You used Merlot to cook the brisket, so why not pour a Merlot as well? Try the Yarden 2002 Merlot ($22), produced at a winery in Israel's Golan Heights. The kosher wine has ripe plum flavors and a spicy finish.