Braised food

Easy Red Wine Braised Breast Recipe

Chef’s Notes

This savory, shredded brisket of beef is one of my favorite meals for entertaining friends or family because it doesn’t require a lot of active cook time. Simply combine all the ingredients and let the oven do the work! That leaves you plenty of time to work on side dishes, clean the house, or just hang out with the people you love. This is one of those dishes that tastes even better on the second day, so you can make it the day before and reheat it just before serving. I love to accompany it with a cozy side like mashed sweet potatoes or rice. Leftovers are perfect for using in tacos or sandwiches.

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Preheat the oven to 350F.


Prepare the spice blend by mixing smoked paprika, salt, black pepper, oregano and red paper flakes in a small bowl.


Place the brisket in a roasting pan and rub the spice mixture on all sides of the meat. Flip the breast so that it is fat side up in the pan and scatter the quartered onions and garlic cloves over the sides.


Whisk together the wine and tomato paste and pour around the brisket. Add enough broth to the pan so that the liquid covers 3/4 of the side of the meat. If you need more liquid, add water. Cover the skillet tightly with aluminum foil and braise in the oven for about 5 to 6 hours, or until the meat is tender.


Scrape and discard the fat. Use a fork to mash the garlic cloves into the sauce and shred the brisket.


Stir the meat into the pan sauce. Taste and adjust seasoning with additional salt and pepper, to taste.


Place the breast uncovered under the broiler for 5 minutes and allow the top to crisp slightly.


Serve the shredded beef brisket with your favorite sides or use it in tacos, sandwiches or on salads.