Pecho de Res (Wine-Braised Brisket), photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Pecho de Res (Wine-Braised Brisket)

Cuisine: American
Prep Time: 20-25 minutes
Cook Time: 3 hours 10 minutes
Servings: 8-10 servings
In search of that delicious beef roast dinner? Look no further! Tender, juicy beef brisket braised in a red wine sauce is just what you were looking for.

When most of us think of brisket, we think of smoked brisket, low and slow. Do not underestimate how delicious a roast can be made right in your oven. The key to a delicious home oven-cooked roast is timing and a tasty sauce. I cannot stress enough just how important it is to use a meat thermometer when roasting or braising meat. And if you have never tried a red wine sauce paired with a beef dish, you are missing out on a delicious plate of food. Pair with your favorite roasted vegetables and your main course for a special holiday dinner is ready.


  • 7 pound beef brisket
  • salt to taste
  • Fresh cracked pepper to taste
  • granulated garlic powder to taste
  • 4 cups dry red wine, such as a cabernet
  • 2 cups broths
  • 1/3 cup maggi sauce or soy sauce
  • 1/3 cup worcestershire sauce
  • 4 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • 2 bay leaves
  • 1 teaspoon Crushed red pepper flakes
  • 1 large sweet onion peeled and sliced into rounds
  • 4 cloves of garlic sliced
  • Grapeseed or olive oil
  • 2 tablespoons cornstarch
  • 1/4 cup cold water

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  1. Trim the excess fat off of the brisket. Leave some of the fat layer, especially on top. Season generously with salt, pepper and garlic powder all over. Wrap it the best that you can with plastic wrap and marinate in the refrigerator overnight.
  2. When ready, let the brisket come to room temperature for at least 40 minutes on the kitchen counter.
  3. To the bottom of a roasting pan, add the red wine, beef broth, Maggi sauce, Worcestershire sauce, thyme, rosemary, bay leaves, red pepper flakes, pepper, onion slices and garlic. Set aside.
  4. Preheat oven to 350ºF. Separately, in a large skillet, preheat 4 tablespoons of oil to medium heat for 3-5 minutes. Sear the brisket on all sides, turning as needed, until golden brown.
  5. Transfer brisket, fat side up into roasting pan, directly on top of onions. Cover tightly with foil and place in oven for 3 hours or until internal temperature reads 195-205ºF. Remove the foil paper and return to oven for 10 minutes just to brown the top side.
  6. Remove from oven, cover once again with foil and let rest for 15 minutes. Transfer the brisket to a large cutting board and tent with foil.
  7. Strain the red wine sauce with drippings into a sauce pan. Skim as much of the fat off the top as possible. Heat to medium heat. Taste for salt. While it simmers, whisk in the cornstarch slurry. Stir and cook for 5-6 more minutes to thicken the sauce.
  8. Slice brisket onto serving platter. Ladle red wine sauce over the top. Serve with your favorite roasted vegetables, rice or mashed potatoes.

Chef Notes

Make a side of easy roasted asparagus. Lay trimmed asparagus on baking sheet. Drizzle with olive oil. Season to taste with salt, pepper and red pepper flakes. Top with zest of one lemon. Toss to combine and roast for 15 to 20 minutes in preheated 400-degree oven. Remove from oven and grate fresh Parmesan over the top!

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