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5 from 6 votes

Red Wine and Honey Braised Brisket

Not just a Passover staple, but great for all year round. The trick is making the brisket the day before, allow it to cool, and put it in the refrigerator. All the excess fat floats to the surface and is SO easy to skim off. Then you can reheat in the oven or slow cooker. Recipe adapted from's Red Wine and Honey Braised Brisket.
Course Main
Cuisine Jewish
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 8
Calories 838kcal
Author Candice


  • 3 lb. brisket fat trimmed (Use the same quantity of the following ingredients if you want to make for 8 people, but use a 5 lb. brisket)
  • 1/4 cup vegetable oil
  • 3 tablespoons coarsely ground black pepper
  • 2 tablespoons kosher salt
  • 1 large onion cut in large dice
  • 2 heads fennel cut into large dice
  • 3 large celery stalks cut into large dice
  • 8 cloves garlic chopped
  • 3 tablespoons chopped ginger
  • 1 cup sugar
  • 3 cups freshly squeezed orange juice
  • 2 cups honey
  • 1 bottle Red wine
  • 1 unsalted beef bouillon dissolved in water if needed
  • 1 bay leaf
  • 2 cinnamon sticks
  • 3 whole star anise
  • 1 chili de arbol or Thai chili


  • Preheat to 325F.
  • Salt and pepper both sides of the brisket.
  • Heat 1/4 cup oil in a large pan over medium-high.
  • Sear brisket on both sides until brown. Set brisket aside. 
  • In the same pan add the onions, fennel and celery. Brown the vegetables, then add garlic and ginger. Cook for ~1 minute.
  • Add the sugar and stir until it dissolves, then add orange juice, honey, red wine, bay leaf, cinnamon, star anise and chili.
  • Allow the alcohol from the red wine to burn off. Return the brisket to the pan. The brisket needs to be covered by liquid, so add unsalted beef stock (or bouillon dissolved in water) until covered. 
  • Cover and roast for 2 1/2-3 hours until the brisket is fork tender. (Depends on the size of the brisket.)
  • Optional: Refrigerate overnight. Remove excess fat from the liquid. If no time for overnight resting, continue to step 10.
  • Remove the brisket and place on a cutting board. Strain the vegetables from the braising liquid. Remove excess fat from braising liquid and reduce liquid on stove top until reduced by about half.
  • Slice brisket across the grain and sauce with the reduced sauce.


Calories: 838kcal | Carbohydrates: 116g | Protein: 37g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 105mg | Sodium: 1920mg | Potassium: 1230mg | Fiber: 3g | Sugar: 103g | Vitamin A: 285IU | Vitamin C: 56.9mg | Calcium: 90mg | Iron: 5.2mg