Slow Cooked Beef Brisket with Herbs de Provence

Brisket can be cooked many ways and all of them suggest a slow, moist cooking method involving a marinade. Brisket is a cut of meat from the lower chest of beef, a section that includes the superficial and deep pectorals involving a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue.


  • Beef Brisket, trimmed to 7-8 lbs  ·  1 whole 
  • yellow onions, peeled & sliced thinly crosswise  ·  2 whole 
  • red wine  ·  3 cups 
  • garlic, crushed  ·  10 cloves 
  • beef stock  ·  3 cups 
  • Kosher salt  · 
  • fresh cracked black pepper  · 
  • Herbie's Herbs de Provence  ·   


Rub the beef liberally with salt, pepper, and Herbs de Provence. Place sliced onions in a baking dish and the brisket on top. Place the garlic on top of the brisket. Cover the dish with foil and refrigerate overnight.

The next day, remove the foil, pour in the wine and stock and tightly replace foil. Place in a preheated 325 degree oven.

Allow brisket to cook slowly for 7.5 – 8 hours, until the meat is so tender it will slice almost like butter.

When done, let it rest 15 minutes on the counter. Spoon warm pan sauces over meat and serve with Williamson Wines Allure Meritage.

Allure Meritage

Allure Meritage

Allure Meritage is a soft, complex Bordeaux style wine designed to enhance soft, complex foods.

Herbs de Provence

Herbs de Provence

Herbs de Provence is a classic blend of herbs and lavender flowers traditionally used in French cuisine.