Tender Brisket
Transform your dinner table into a hearty, comforting feast with this Tender Brisket recipe—a true showstopper for meat lovers. Slowly braised to perfection, this succulent four-pound beef brisket is seared to golden-brown perfection and cooked low and slow with a medley of vibrant vegetables such as carrots, onions, and celery. Infused with the rich essence of beef broth, dry red wine, and a blend of aromatic herbs like rosemary, thyme, and bay leaves, every bite is packed with robust flavor. The result? A fork-tender brisket bathed in a deeply savory sauce, perfect for serving over mashed potatoes or alongside crusty bread to soak up every last drop. Whether you're hosting a special occasion or craving a cozy family dinner, this one-pot marvel is sure to impress. Keywords: tender brisket, braised brisket, slow-cooked beef brisket, Dutch oven recipes, comforting dinner ideas.
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Recipe Information
Ingredients
- 4 pounds beef brisket
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 large yellow onions, sliced
- 3 medium carrots, chopped
- 3 medium celery stalks, chopped
- 4 large garlic cloves, minced
- 2 cups beef broth
- 1 cup dry red wine
- 2 tablespoons tomato paste
- 5 sprigs fresh thyme sprigs
- 2 sprigs fresh rosemary sprigs
- 2 leaves bay leaves
Instructions
Preheat your oven to 325°F (160°C).
Season the brisket generously with kosher salt and ground black pepper on both sides.
Heat the olive oil in a large, heavy-bottomed oven-safe pot or Dutch oven over medium-high heat.
Sear the brisket for 4-5 minutes on each side until golden brown. Remove from the pot and set aside.
Add the sliced onions, chopped carrots, and celery to the same pot. Sauté for about 5-7 minutes until softened and lightly browned.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the beef broth, red wine, and tomato paste to the pot. Stir to combine, scraping the bottom to deglaze and release any browned bits.
Place the seared brisket back into the pot, nestling it among the vegetables.
Add the thyme sprigs, rosemary sprigs, and bay leaves to the pot. Ensure the liquid covers at least half of the brisket. Add more beef broth if necessary.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Cook for about 4 hours, checking occasionally to ensure the brisket remains partially submerged in liquid. Turn the brisket halfway through the cooking time.
The brisket is done when it is fork-tender and easily pulls apart.
Remove the pot from the oven and let the brisket rest for 15-20 minutes. Discard the herb sprigs and bay leaves.
Slice the brisket against the grain and serve with the cooked vegetables and sauce from the pot.
Nutrition Facts
Calories |
4976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.1 g | 318% | |
| Saturated Fat | 89.1 g | 446% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 1706 mg | 568% | |
| Sodium | 10099 mg | 439% | |
| Total Carbohydrate | 75.5 g | 27% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 30.6 g | ||
| Protein | 548.7 g | 1097% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 500 mg | 38% | |
| Iron | 55.8 mg | 310% | |
| Potassium | 7649 mg | 163% | |
*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.
