Brisket of Beef
Tender, flavorful, and deeply comforting, this Brisket of Beef recipe is the perfect centerpiece for your next hearty meal or festive gathering. Delicately braised for hours in a robust combination of beef stock, red wine, and aromatic vegetables like carrots, celery, and onions, this dish elevates a classic cut of meat into a melt-in-your-mouth masterpiece. Infused with fragrant sprigs of thyme and bay leaves, and enhanced by a savory tomato paste base, every bite is rich with complex, slow-cooked flavors. Ideal for both family dinners and holiday feasts, this fork-tender brisket is served with its own luscious gravy, which you can easily make by reducing the braising liquid. With just 20 minutes of prep and minimal supervision required during the four-hour bake, this recipe offers an approachable yet impressive way to bring comfort food to the table.
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Recipe Information
Ingredients
- 4 pounds beef brisket
- 2 tablespoons olive oil
- 2 large, sliced yellow onions
- 4 minced garlic cloves
- 2 cups beef stock
- 2 tablespoons tomato paste
- 1 cup red wine
- 3 large, peeled and cut into chunks carrots
- 2 cut into chunks celery stalks
- 2 bay leaves
- 4 sprigs fresh thyme
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
Preheat your oven to 325°F (165°C).
Season the brisket thoroughly with salt and black pepper on all sides.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
Sear the brisket in the hot oil for 4-5 minutes on each side, until browned. Remove the brisket and set aside.
Reduce the heat to medium and add the sliced onions to the pot. Sauté for 5-7 minutes until softened and golden.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the tomato paste to the pot, stirring well to coat the onions and garlic. Cook for 2 minutes.
Deglaze the pot by adding the red wine, scraping the bottom to release the browned bits. Let it simmer for 2-3 minutes to reduce slightly.
Return the brisket to the pot and pour in the beef stock. The liquid should cover about half of the brisket.
Add the carrots, celery, bay leaves, and thyme sprigs to the pot.
Cover the pot with a tight-fitting lid and transfer to the preheated oven.
Cook the brisket in the oven for 4 hours, basting occasionally, until the meat is fork-tender.
Remove the brisket from the pot and let it rest for 15 minutes before slicing against the grain.
Optionally, strain the cooking liquid and reduce it over medium heat to create a rich gravy to serve alongside the brisket.
Nutrition Facts
Calories |
823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 2126 mg | 92% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.8 g | ||
| Protein | 91.0 g | 182% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 78 mg | 6% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1231 mg | 26% | |
*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.
