Braised Brisket
Tender, flavorful, and melt-in-your-mouth, this Braised Brisket recipe is the ultimate comfort food. Slow-cooked to perfection in a rich and savory broth of red wine, aromatic vegetables, and fragrant herbs, this dish transforms a humble cut of beef into a showstopping centerpiece. The caramelized onions, carrots, and celery lend a natural sweetness, while a touch of tomato paste deepens the flavor profile. Perfectly seared and simmered in the oven for hours until fork-tender, this classic dish is ideal for cozy family dinners, elegant gatherings, or holiday celebrations. Serve it alongside crusty bread or creamy mashed potatoes to soak up the luscious sauce, and don't forget the freshly chopped parsley for a vibrant finishing touch. With minimal prep and irresistible results, this braised brisket is your go-to recipe for hearty, soul-warming meals.
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Recipe Information
Ingredients
- 4 pounds beef brisket
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 yellow onions
- 4 carrots
- 3 celery stalks
- 4 garlic cloves
- 2 tablespoons tomato paste
- 1 cup red wine
- 3 cups beef broth
- 2 bay leaves
- 4 fresh thyme sprigs
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 325°F (165°C).
Season the brisket generously on both sides with kosher salt and black pepper.
Heat the olive oil in a large, heavy Dutch oven over medium-high heat.
Sear the brisket on both sides until deep golden brown, about 4-5 minutes per side. Remove the brisket and set aside.
Peel and slice the onions into half-moons, chop the carrots and celery into 1-inch pieces, and mince the garlic.
In the same pot, add the onions, carrots, celery, and garlic. Sauté for about 8-10 minutes, stirring occasionally, until softened and lightly browned.
Stir in the tomato paste and cook for 2 minutes to caramelize.
Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom with a wooden spoon. Bring to a simmer and let it reduce slightly, about 3 minutes.
Return the seared brisket to the pot. Pour in the beef broth to almost cover the brisket. Add the bay leaves and thyme sprigs.
Bring the liquid to a simmer, then cover the pot with a lid and transfer it to the preheated oven.
Braise the brisket in the oven for 3½-4 hours, turning it every hour, until the meat is fork-tender.
Remove the brisket from the pot and tent it loosely with foil to rest for 15 minutes.
Skim any excess fat from the braising liquid and discard the bay leaves and thyme sprigs.
Slice the brisket against the grain and return it to the pot with the braising liquid to keep warm.
Garnish with freshly chopped parsley before serving. Enjoy!
Nutrition Facts
Calories |
4945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.3 g | 317% | |
| Saturated Fat | 88.6 g | 443% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 1706 mg | 568% | |
| Sodium | 8383 mg | 364% | |
| Total Carbohydrate | 75.0 g | 27% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 32.3 g | ||
| Protein | 543.0 g | 1086% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 480 mg | 37% | |
| Iron | 55.4 mg | 308% | |
| Potassium | 7638 mg | 162% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
