This will be my go-to brisket recipe from now on. My sole past brisket experience (3+ hours in the oven) still turned out tough and I resolved to never make brisket again - but I'm in a pastured meat CSA and you take what they send each month. This month I got another brisket (grass fed animals often being less tender than their feedlot/cornfed cousins anyway) and I tried this recipe, adjusting as follows: First I dredged the meat in flour and seared it in a skillet, then put it in a plastic bag with the wine, soy sauce, garlic and minced onion (just estimated amounts). The next morning I poured it all into the crock pot and turned it to Low. When I got home ten hours later it was so tender I could barely pick it up with tongs without it falling apart. My 10 month old baby WHO HAS NO TEETH inhaled it like she hadn't eaten in days. (I minced it up for her, but still.) It was great with whole wheat pasta and a fresh salad and, as with most slow cooker meals, the house smells amazing.

I found the combination of red wine and the addition of soy sauce to be very salty and the flavor overpowering.

i've made this recipe numerous times...always to rave reviews. thanks!

This brisket was delicious. We seldom eat beef but this was a treat. I used red wine and marinated it overnight. Dinner was over hours ago and the house still has the wonderful aroma.