Tangy Tomato Brisket
Transform your next family dinner with this irresistible Tangy Tomato Brisket, a melt-in-your-mouth masterpiece that’s slow-cooked to perfection in a rich, flavorful sauce. This recipe highlights a perfectly seared, tender beef brisket braised in a savory blend of crushed tomatoes, aromatic garlic, caramelized onions, and a splash of apple cider vinegar for a tangy kick. Hints of smoky paprika, Dijon mustard, and brown sugar add depth and balance to the dish, making it a comforting yet sophisticated option for any occasion. With just 20 minutes of prep time and a low-and-slow cook in the oven, this fuss-free dish is perfect for feeding a crowd. Serve it sliced with the lush tomato sauce draped over creamy mashed potatoes or roasted vegetables for a hearty, unforgettable meal that’s sure to impress! Keywords: Tangy Tomato Brisket recipe, slow-cooked brisket, beef brisket dinner, tomato-based sauce, braised beef recipes.
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Recipe Information
Ingredients
- 4 pounds Beef brisket
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 large Yellow onion
- 4 Garlic cloves
- 3 tablespoons Tomato paste
- 1 28-ounce can Canned crushed tomatoes
- 1.5 cups Beef broth
- 3 tablespoons Apple cider vinegar
- 2 tablespoons Brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
Instructions
Preheat your oven to 325°F (165°C).
Heat a large Dutch oven or oven-safe pot over medium-high heat and add the olive oil.
Season the brisket with salt and pepper on both sides, then sear it in the hot oil for 4-5 minutes per side until browned. Remove the brisket and set it aside.
Thinly slice the onions and mince the garlic cloves. Add them to the pot and sauté for 5-7 minutes until softened and aromatic.
Stir in the tomato paste and cook for 1-2 minutes to develop its flavor.
Add the crushed tomatoes, beef broth, apple cider vinegar, brown sugar, Dijon mustard, smoked paprika, and dried thyme. Stir to combine, scraping up any browned bits from the bottom of the pot.
Return the brisket to the pot, ensuring it is partially submerged in the sauce.
Cover the pot tightly with a lid and transfer it to the preheated oven.
Cook for 3.5 to 4 hours, turning the brisket halfway through, until the meat is tender and easily pulls apart with a fork.
Remove the pot from the oven and let the brisket rest for 10-15 minutes. Slice it against the grain.
Serve the brisket with the sauce spooned over the top. It pairs beautifully with mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 2239 mg | 97% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 12.7 g | ||
| Protein | 92.1 g | 184% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 83 mg | 6% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1337 mg | 28% | |
*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.
