Tender, slow-braised brisket with carrots, onions and a deeply savory sauce.
Braised Beef Brisket
Tender beef brisket slowly braised with onions, carrots, garlic, wine and herbs until it slices beautifully and melts in your mouth.
- Prep
- 25 min
- Cook
- 3 hr 30 min
- Total
- 3 hr 55 min
- Serves
- 8
- Level
- Medium
Brisket is one of those dishes that makes the whole table feel special. I like to braise it low and slow with plenty of onions, carrots and a rich savory sauce, then let it rest before slicing. It is perfect for holidays because most of the work can be done ahead.
The recipe
Ingredients
Method
-
1
Heat the oven to 325°F.
-
2
Pat the brisket dry and season generously with salt and pepper.
-
3
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the brisket for 4–5 minutes per side until deeply browned, then transfer to a plate.
-
4
Add the onions and carrots to the pot and cook for 8–10 minutes, until the onions begin to soften and color.
-
5
Add the garlic and tomato paste and cook for 1–2 minutes.
-
6
Pour in the wine and scrape up the browned bits from the bottom of the pot. Simmer for 3 minutes.
-
7
Add the broth, crushed tomatoes, thyme and bay leaves. Return the brisket to the pot, fat side up.
-
8
Cover tightly and braise for about 3–3½ hours, until a fork slides easily into the meat.
-
9
Transfer the brisket to a cutting board and let it rest for at least 20 minutes. Slice against the grain.
-
10
Skim excess fat from the sauce, return the sliced brisket to the pot, and spoon the vegetables and sauce over the top before serving.
Notes
Do not rush the braise. The brisket is ready when it is truly fork-tender, not simply when the clock says it should be.
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