Savory Brisket
Perfect for special occasions or hearty family dinners, this Savory Brisket recipe is a comforting classic that delivers fork-tender beef infused with deep, robust flavors. A masterful balance of smoky paprika, aromatic garlic, and sweet caramelized onions creates an irresistible base, while a rich, tangy sauce featuring tomato paste, Worcestershire sauce, and beef broth elevates every bite. Slowly braised for hours alongside carrots and celery, this melt-in-your-mouth brisket is the ultimate one-pot wonder. Serve it topped with its flavorful pan sauce for a soul-warming meal that’s sure to impress. With minimal prep and maximum flavor, this oven-braised brisket is a must-try for lovers of slow-cooked perfection.
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Recipe Information
Ingredients
- 4 pounds beef brisket
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 large yellow onions
- 5 cloves garlic cloves
- 2 cups beef broth
- 3 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 4 medium carrots
- 3 stalks celery stalks
Instructions
Preheat your oven to 325°F (163°C).
Pat the brisket dry with paper towels. Season both sides with kosher salt, black pepper, smoked paprika, and garlic powder.
Heat the olive oil in a large oven-safe Dutch oven over medium-high heat. Sear the brisket on both sides for 4-5 minutes per side, until browned. Remove the brisket and set it aside.
Slice the onions into half-moons and mince the garlic. In the same Dutch oven, add the onions and garlic and sauté for 5-6 minutes, until softened.
Stir in the tomato paste and cook for 1 minute to caramelize it slightly.
Add the beef broth, Worcestershire sauce, and bay leaves. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
Return the brisket to the Dutch oven, ensuring it is mostly submerged in the liquid.
Peel the carrots and chop them into 2-inch pieces. Chop the celery stalks into similar-sized pieces. Add the carrots and celery around the brisket.
Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for 3 1/2 to 4 hours, or until the brisket is fork-tender.
Remove the brisket from the oven and let it rest for 15 minutes before slicing against the grain. Strain and skim the sauce if desired, and serve the brisket with the vegetables and sauce spooned over the top.
Nutrition Facts
Calories |
4814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.7 g | 319% | |
| Saturated Fat | 89.2 g | 446% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 1706 mg | 568% | |
| Sodium | 10132 mg | 441% | |
| Total Carbohydrate | 77.6 g | 28% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 33.8 g | ||
| Protein | 549.7 g | 1099% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 480 mg | 37% | |
| Iron | 55.4 mg | 308% | |
| Potassium | 7706 mg | 164% | |
*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.
