Preheat the oven to 325 degrees. Heat the oil in a large, deep, oven-safe Dutch oven that has a tight-fitting lid. Add the brisket and brown it on all sides — just a few minutes per side. Remove the meat and set it aside.
To the Dutch oven, add the onions and garlic. Stir, scraping up the brown bits on the bottom of the pan. Season with salt and pepper. Cook over medium-low heat until the onions are softened, about ten minutes. Add the ketchup, beef broth, and wine and stir to combine. Return the meat to the Dutch oven and cover.
Transfer to Dutch oven to the preheated oven. Cook the meat in the oven, turning it every hour or so, for two and a half to three hours. Refrigerate the meat and sauce separately.
Prior to serving, skim any congealed fat off the top of the sauce. Trim the fat off of the top of the brisket and slice it against the grain. Then, place the slices in a deep baking dish. Pour the sauce over the meat, cover with foil and reheat in a 375 degree oven for 45 minutes to an hour.
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