This post contains affiliate links. We may receive a small commission from any purchases made from the provided links at no additional cost to you. Your support is appreciated.

Beef Brisket with Petite Sirah Sauce

Here’s a recipe that came from out of nowhere: deliciously smoked, and fork tender beef brisket with a complimentary sauce made with favorite locally grown Petite Sirah from Odonata Winery. I also use this wine in the sauce, so be sure and order at least two bottles (one to cook with, and one to serve the brisket with.)

A happy accident really, I picked up a brisket prior to doing a little impromptu wine tasting, and one sip of this bad boy had my mouth watering just thinking of enjoying a smoked beef brisket with a glass of this full bodied red wine—it’s perfect for holiday entertaining (Hanukah, Christmas and New Year’s, I’m looking at you.) Side note: my husband joked that I shouldn’t recommend this as a Hanukkah recipe because the wine isn’t kosher, but then I recalled a conversation I had with his mother who basically told me if I ever gifted her (or anyone else in the family) kosher wine, I’d be disinvited to family functions.  

Like any delicious brisket recipe, this brisket is cooked over two days. The first day, it’s cooked low and slow: first smoked for about 3 hours, then transferred to the oven to be cooked for another 9 hours at an extremely low temperature. Low and slow is the name of the game. Once the brisket is cooked, it’s going to sit in the refrigerator for a couple of hours, or up to over night.

While the cook time of this smoked beef brisket may seem intimidating, it’s really not. Have confidence in your smoker (my husband loves his traeger), and oven. Since this is a very hands-free recipe, you can live your life while the meat is cooking: finish Christmas shopping, order that King of Christmas flocked tree you’ve been seeing all over social media, or get sucked into an 8-hour Hallmark movie marathon (the last one definitely applies in my situation.)

To finish off this delicious (and tender) brisket, you’re going to make a petite sirah sauce that transforms already delicious meat into a holiday dish that can (and should) become a new holiday tradition. A little bit of garlic, a diced onion, carrots, canned tomatoes and reserved pan drippings complete the sauce. 

Serve the brisket alongside mashed potatoes or cauliflower, pureed celery root, or even polenta and a generous serving of Odonata’s Peite Sirah! They ship to most states, and I promise, you won’t be disappointed any any of their wines, especially with their sparkling rosé.