With a little effort on the front and back end of a long slow cook in the oven, beef brisket becomes a succulent cut with a sauce built right in. This braised beef brisket recipe uses red wine, onion, and herbs to create a moist, tender brisket and red wine sauce all in one pot. Let your oven do most of the work, and enjoy a succulent beef dinner.
I made this brisket with only one alteration because I was out of red wine. Used a homemade beef stock in place of the wine and it turned out amazing! I make the brisket for Passover every year and this one got rave reviews.
Place the brisket in a large bowl and cover the top and bottom with 2/3rds of the onion mixture. Place brisket, fat side up, in the slow cooker. Spread the dijon mustard over the top of the brisket and sprinkle remaining 1/3rd of onion mixture over the top. Set slow cooker on low for 9 hours.
Place brisket, fat side up, in the slow cooker. Spread the dijon mustard over the top of the brisket and sprinkle remaining 1/3rd of onion mixture over the top. Set slow cooker on low for 9 hours. When brisket is cooked, carefully remove it from the slow cooker and place it in a large roasting pan.