Main Dish

Carignane-Braised Beef Brisket Sliders

Carol Shelton Wines

3354-B Coffey Lane
Santa Rosa, CA 95403

Savory beef brisket sandos that are filled with deliciousness! Our crush staff loved these and they fueled a lot of grape stomping.

  • 5 pounds flat-cut beef brisket, untrimmed
  • 2 teaspoons kosher salt, plus more, to taste
  • 1 teaspoon freshly ground pepper, plus more, to taste
  • 2 tablespoons canola oil
  • 2 medium yellow onions, thinly sliced
  • 3 large celery stalks, roughly chopped
  • 5 large garlic cloves, peeled and smashed
  • 6 fresh thyme sprigs
  • 2 bay leaves
  • 1 can (28 ounces) whole peeled tomatoes
  • 1 tablespoon tomato paste
  • 1 bottle (750 ml) Carol Shelton Old Vine Carignane
  • 1 cup baby carrots
  • 30 slider rolls, preferably Kings Hawaiian, plus more as needed, half-split to allow filling
  • 1/2 cup creamed horseradish (optional)


Preheat the oven to 350°F.  

Season the brisket with salt and pepper, using more salt on the fat cap than on the meat itself. In a large ovenproof pot over medium-high heat, warm the canola oil. Add the brisket and cook, turning occasionally, until browned all over, 8 to 10 minutes. Transfer to a plate. Pour off and discard the fat from the pot.

In the same pot, add the onions, celery, garlic, thyme, bay leaves, tomatoes, tomato paste and wine and stir to combine; season with salt and pepper. Do not add the carrots yet; they will be added later so they do not get too mushy. Place the brisket, fat side up, on top. It should not be covered by the wine, just sitting in it. Cover the pot with aluminum foil, transfer to the oven and cook, spooning the juices, onions and tomatoes over the brisket every 30 minutes to baste it. After completing 2 such bastings (after about 1 hour), reduce the oven temperature to 250°F and continue to cook until the meat is fork-tender but not totally falling apart, another 2 1/2 to 4 1/2 hours total.  

Uncover the pot, nestle the carrots around the brisket and return to the oven. Cook until the carrots are tender, the top of the brisket is browned and crisp, and the sauce has thickened, about 30 minutes more. Keep an eye on the brisket during the last 30 to 45 minutes—the length of oven time depends on the density and amount of fat in your piece of meat, so it might take more or less time.
Transfer the brisket to a carving board. Skim the fat off the surface of the sauce; discard the vegetables. Slice the brisket against the grain.

Lightly heat the slider buns (Hawaiian sweet rolls would be lovely!), fill with thin slices of brisket in its juices and serve with horseradish sauce on the side, if desired.