Thin cut beef brisket topped with garlic and fresh rosemary; then slowly roasted with Italian Tuscan red wine.
Growing up, beef brisket was not something we normally ate in our home. In fact, the first time I made this recipe was about seven or eight years ago.
I had grown tired of cooking the same standard roasts that we would always make for holidays or Sunday dinners.
Luckily for me, my family likes to try new things. In fact, every holiday or family gathering, my husband insists that there is at least one new item on the menu.
I originally posted this recipe back in July 2011 along with a recipe for potato pancakes, but recently opened up my cookbook during one of our many recent homebound snowstorms and made this Tuscan-Style Beef Brisket again.
This brisket recipe is simple and makes a flavorful au jus when served so there is no need for gravy. I've made this recipe several times now over the years and it comes out perfectly every time.
Equipment
Ingredients Needed
For this recipe you'll need the following ingredients:
Thin Cut Flat Beef Brisket: Though you can use this recipe on any cut of beef, we prefer the think cut flat brisket.
Fresh Rosemary
Garlic
Extra Virgin Olive Oil
Kosher Salt
Black Pepper
Dry Red Tuscan Wine: Remember, if you can't drink wine by itself, you shouldn't be cooking with it. Look for one with a decent wine rating, that isn't overly expensive.
Beef Broth: You can use any variety such as regular, bone broth or lower sodium
How do you make Tuscan-Style Beef Brisket?
Start by preheating the oven to 350 degrees F.
In a small bowl, combine the rosemary, garlic, oil, salt and pepper until it forms a paste. Add the meat to a roasting pan; then add the meat with the rosemary mixture.
Next, add the half of the wine and half of the beef broth to the bottom of the pan and bake for 1 hour uncovered; then for another 3 hours covered with foil.
Baste every 30 minutes; then add the remaining wine and broth as the liquid evaporates. Internal temperature should be at least 200 degrees F. (figure on 45 minutes per pound)
Add the remaining wine and broth as the liquid evaporates. Remove from oven and allow to rest for 5-10 minutes; then slice diagonally across the grain. Pour remaining au jus on top of cut meat.
If using a larger cut of brisket (8-10 lbs.) it may be best to cut in half; then prepare as directed above - allowing extra time for the larger cut of meat.
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More Beef Brisket Recipes
- Italian Style Beef Brisket
- Crock Pot Kahlua Beef Brisket
- Braised Cinnamon Whiskey Beef Brisket
- Marsala and Lemon Roasted Beef Brisket
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Tuscan-Style Beef Brisket
Ingredients
- 2 pounds thin cut flat beef brisket
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons minced garlic
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 cup beef broth
- ¾ cup dry italian tuscan red wine
Instructions
- Preheat oven to 350 degrees F.
- In a small bowl, combine the rosemary, garlic, oil, salt and pepper until it forms a paste.
- Add the meat to a roasting pan and baste the meat with the paste.
- Add the half of the wine and half of the beef broth to the bottom of the pan and bake for 1 hour uncovered; then for another 3 hours covered with foil. Baste every 30 minutes; then add the remaining wine and broth as the liquid evaporates. Internal temperature should be at least 200 degrees F. (figure on 45 minutes per pound)
- Remove from oven and allow to rest for 15 minutes; then slice diagonally across the grain. Pour remaining au jus on top of cut meat.
Notes
Nutrition
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*Originally shared February 2014/Updated photos April 2025.
Chuck Hill says
I made this last night, it was delicious! This is a keeper for sure. The liquid reduces a lot during cooking so be sure to not use a salty beef stock.
Carrie's Experimental Kitchen says
I'm so glad you liked the recipe Chuck, it's one of my personal favorites. Thanks for the tip for others and you can also add a bit more broth (or red wine) as it reduces to serve as an au jus when finished!