Merlot-Braised Beef Brisket

  • by

“I like cooking with wine. Sometimes I add it to the food too.” Enjoying a glass of wine while preparing a meal, and then adding some to the recipe is a great way to not only enjoy cooking (because who doesn’t enjoy a good glass of wine?!) but also add depth of flavor to a recipe. With this brisket, merlot add some fantastic hints of dry wine without overpowering the richness of the meat. 

Just because brisket comes with a seasoning packet doesn’t mean you have to use it. With this Instant Pot recipe, you’ll have a one dish meal that is full of rich flavor. Pair with a side salad for a nutritious meal for your family.


  • 4 lb. beef brisket
  • 2 TB tomato paste (I like Amore brand in a tube – no waste!)  
  • 1 large sweet onion, coarsely chopped
  • 4 large carrots, coarsely chopped
  • 1 TB dried rosemary or 2 sprigs fresh rosemary
  • 1 cup red wine (you can use cooking wine but I like to use the good merlot)
  • 1 ½ beef broth
  • 1 TB beef base or 1 bouillion cube
  • Pepper to taste
  • Vegetable oil 


Set Instant Pot to ‘saute’. Add about a tablespoon of oil (just to coat the bottom).

Dry brisket well and season with black pepper. When IP display reads ‘hot’ add brisket to pan. Sear each side, 5-7 minutes per side. Remove meat.

Add broth to IP and scrape the bottom of the pan until deglazed. Add tomato paste, wine and seasonings. Return brisket to IP and close. Set to ‘meat/stew’ for 40 minutes.

Use natural pressure release. Open and add veggies. Reclose and set to ‘manual’ for 15 minutes. Use quick release valve.

Slice and serve.

*Alternatives: you can add garlic to taste. Any dry red wine will do if you don’t have a merlot on hand. You can also do this as a one pot meal for 50 minutes (with meat and veggies together) – just know the veggies will be quite soft.

Finally, you can puree the veggies and liquid into a sauce for a variation.