Italian Beef Brisket
Elevate your dinner table with this mouthwatering Italian Beef Brisket, a slow-cooked masterpiece brimming with bold Mediterranean flavors. This hearty dish features tender, fork-shreddable beef brisket seared to perfection, then simmered in a robust sauce of red wine, crushed tomatoes, and a medley of aromatic herbs like oregano and basil. Vegetables like carrots, celery, and onions add depth, while bay leaves infuse a cozy, slow-roasted aroma. Perfectly suited for Sunday dinners or special occasions, this one-pot meal is cooked low and slow in a Dutch oven, delivering a velvety sauce and melt-in-your-mouth meat. Garnished with fresh parsley and served with creamy mashed potatoes or polenta, this savory recipe is as comforting as it is impressive. Make your next gathering unforgettable with this Italian-inspired dinner centerpiece.
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Recipe Information
Ingredients
- 4 pounds beef brisket
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 large onions, sliced
- 6 units garlic cloves, minced
- 3 medium carrots, diced
- 3 units celery stalks, diced
- 1 28-ounce can crushed tomatoes
- 1 cup red wine
- 2 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 units bay leaves
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 325°F (165°C).
Season the beef brisket generously with salt and ground black pepper on all sides.
In a large oven-safe Dutch oven, heat the olive oil over medium-high heat.
Sear the brisket on both sides until browned, about 4-5 minutes per side. Remove the brisket and set it aside.
In the same pot, add the sliced onions and cook for 5 minutes until softened and slightly browned.
Stir in the minced garlic, diced carrots, and celery. Cook for another 3-4 minutes, stirring occasionally.
Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.
Add the crushed tomatoes, beef broth, dried oregano, dried basil, and bay leaves. Stir to combine.
Return the seared beef brisket to the pot, nestling it into the sauce and vegetables.
Cover the Dutch oven with a lid or tightly with aluminum foil, and transfer it to the preheated oven.
Cook for 3 1/2 to 4 hours, or until the brisket is fork-tender. Check at the 3-hour mark to ensure there's enough liquid; add a little beef broth or water if needed.
Remove the pot from the oven and let the brisket rest for 15-20 minutes before slicing against the grain.
Garnish with fresh parsley and serve the brisket with the sauce and vegetables. Pair with creamy mashed potatoes or polenta, if desired.
Nutrition Facts
Calories |
5243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.8 g | 338% | |
| Saturated Fat | 91.2 g | 456% | |
| Polyunsaturated Fat | 12.6 g | ||
| Cholesterol | 1706 mg | 568% | |
| Sodium | 13694 mg | 595% | |
| Total Carbohydrate | 105.5 g | 38% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 49.8 g | ||
| Protein | 553.8 g | 1108% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 641 mg | 49% | |
| Iron | 60.5 mg | 336% | |
| Potassium | 9053 mg | 193% | |
*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.
