Super Fast Braised Brisket
Tender, flavorful, and surprisingly quick for a braised dish, this Super Fast Braised Brisket recipe is perfect for busy weeknights or impressive dinners. In just over 90 minutes, you’ll create a melt-in-your-mouth beef brisket infused with rich, savory flavor from a luscious combination of balsamic vinegar, smoked paprika, and tomato paste. Finished with hearty carrots and potatoes, this one-pot meal is both comforting and convenient. The secret lies in searing the brisket to lock in its juices and then slow-cooking it in a deeply aromatic beef broth until tender perfection is achieved. Ideal for six generous servings, this recipe is the ultimate time-saving twist on classic braised brisket, delivering restaurant-quality results in your home kitchen.
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Recipe Information
Ingredients
- 3 pounds beef brisket
- 2 tablespoons olive oil
- 1 large onion
- 4 garlic cloves
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 4 medium carrots
- 4 medium potatoes
Instructions
Preheat your oven to 350°F (175°C).
Trim any excess fat from the brisket and season both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat a large oven-safe Dutch oven or heavy pot over medium-high heat. Add the olive oil.
Once the oil is hot, sear the brisket on both sides until browned, about 4 minutes per side. Remove the brisket and set it aside.
Peel and slice the onion into thin rings, and mince the garlic cloves. In the same pot, sauté the onion until softened, about 3–4 minutes, then add the garlic. Cook for another minute until fragrant.
Stir in the tomato paste, cooking for 1–2 minutes to develop its flavor.
Deglaze the pot by adding the balsamic vinegar, scraping up any browned bits from the bottom of the pot.
Add the beef broth, brown sugar, dried thyme, smoked paprika, and the remaining 1/2 teaspoon of salt. Stir well to combine.
Return the brisket to the pot, ensuring it is mostly submerged in the liquid. Cover the pot with its lid and transfer to the preheated oven.
While the brisket begins cooking, peel and cut the carrots into large chunks and quarter the potatoes.
After 50 minutes, remove the pot from the oven and carefully add the carrots and potatoes around the brisket. Stir to coat them in the braising liquid.
Return the pot to the oven and cook for an additional 40 minutes, or until the brisket is tender and the vegetables are cooked through.
Remove the pot from the oven and let the brisket rest for 10 minutes before slicing it against the grain.
Serve the brisket with the vegetables and spoon the braising liquid over the top. Enjoy!
Nutrition Facts
Calories |
1299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5624 mg | 245% | |
| Total Carbohydrate | 230.6 g | 84% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 40.2 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 6171 mg | 131% | |
*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.
