Beef Brisket
intro
Fall-apart tender slow-braised beef brisket, cooked with aromatic vegetables and rich broth, for a cozy, deeply savory, hearty family meal.
Ingredients
Steps
Prep and season brisket
Pat the 1500g beef brisket completely dry with paper towels, then rub all surfaces evenly with 2 teaspoons (10g) kosher salt, 1 tablespoon (7g) smoked paprika, and 1 teaspoon (3g) ground black pepper. Let the seasoned brisket rest at room temperature for 30 minutes to allow seasoning to penetrate and the meat to cook evenly.
Sear the brisket evenly
Heat 2 tablespoons (30ml) olive oil in a heavy-bottomed enameled Dutch oven over medium-high stovetop heat (190°C/375°F). Once the oil shimmers, place the brisket fat-side down first, and sear for 4 minutes per side across all 4 sides (16 minutes total) until a deep, golden-brown crust forms across every surface. Transfer the seared brisket to a clean plate and set aside.
Sauté aromatic vegetables
Reduce stovetop heat to medium (160°C/320°F). In the same pot, using the rendered brisket fat left from searing, add 200g diced yellow onion, 15g crushed garlic, 150g 5cm carrot chunks, and 100g 5cm celery chunks. Sauté for 6 minutes, stirring occasionally with a wooden spoon, until onions turn translucent and vegetables soften slightly.
Build the braising liquid
Stir 2 tablespoons (30ml) tomato paste into the sautéed vegetables, and cook for 1 minute until fragrant and deep ruby red. Pour in 120ml (1/2 cup) dry red wine, scraping all browned fond bits from the pot bottom with a wooden spoon, then simmer for 3 minutes until the wine is reduced by half. Add 1000ml (4 cups) beef broth and 2 bay leaves, and bring the liquid to a gentle, low simmer.
Slow braise the brisket
Return the seared brisket to the Dutch oven, positioning it so the braising liquid covers 2/3 of the meat. Seal the pot with a tight-fitting lid, then transfer to a preheated 160°C (325°F) oven. Braise for 2 hours 45 minutes without lifting the lid, until the brisket is fork-tender and pulls apart easily when prodded with a fork.
Rest and slice brisket
Carefully remove the hot Dutch oven from the oven, transfer the brisket to a cutting board, and tent loosely with aluminum foil. Let it rest for 20 minutes to allow juices to redistribute through the meat, then slice against the grain into 1cm-thick slices. Spoon the braising liquid and softened vegetables over the slices to serve.
Tips
2.Pat the brisket completely dry with paper towels before searing; excess moisture will cause the meat to steam instead of forming a deep, flavor-packed golden crust.
3.For make-ahead convenience, refrigerate the cooked brisket in its braising liquid for up to 3 days; the fat will solidify for easy skimming, and the meat will absorb more flavor as it chills.
OMG this brisket was an absolute game changer for my Sunday football watch party! I was worried 3.5 hours wouldn't be enough to get that fall-apart tender texture, but it pulled apart perfectly with a fork. My buddies kept going back for seconds, even the guy who swears he only likes Texas-style smoked brisket asked for the recipe. 10/10 will make again for our next potluck!
Made this for family dinner last night and my kids LOVED it! I was a little intimidated by the medium difficulty rating since I mostly stick to quick weeknight meals, but the steps were super straightforward. The only swap I made was using low-sodium beef broth because that's what I had in the pantry, and it still came out so flavorful. We served it over mashed potatoes with roasted carrots on the side, zero leftovers!
Added this to my Sunday meal prep rotation! I portioned it out with roasted sweet potatoes and green beans for the work week, and it reheats like an absolute dream. Most braised meats get rubbery when you microwave them after a few days, but this stays tender and juicy. Only thing I'll note is that my 3-quart Dutch oven was *just* big enough for the 4lb brisket I picked up, so size up if you have a larger cut!
Hey all, I'm a total newbie to cooking big cuts of meat — I'm planning to make this for my girlfriend's birthday dinner this weekend, and I had a quick question. The recipe says to braise at 325F, but my oven runs super hot, should I drop the temp a bit? Also, can I prep this the night before and reheat it the day of without ruining the texture?
This was really good, but I was surprised how much fat was left on the brisket even after trimming like the recipe said. I ended up skimming a ton of fat off the top of the braising liquid before serving, which was a little extra work. Flavor was on point though, and the meat was definitely tender as advertised. Maybe next time I'll trim a little more aggressively before searing.
Brought this to my neighborhood block party last weekend and people were literally hovering over the serving platter waiting for seconds! I transferred the cooked brisket and sauce to my slow cooker on the warm setting to keep it hot during the party, and it stayed perfect for 3 whole hours. Even the local fire department crew that was doing a drive-by stopped for a plate and raved about it. 100% making this for our fall harvest potluck too!
Y'all I was convinced I couldn't make good brisket in my tiny apartment oven, but this recipe proved me wrong! I split a 3lb brisket with my roommate because we couldn't afford a huge cut, and adjusted the cook time down by about 30 minutes, and it came out SO good. We made sliders with Hawaiian rolls and pickles for our apartment game night, and all our neighbors knocked on the door asking what smelled so good. Only downside is now our neighbors expect us to cook for every game night oops.
So happy I found this recipe! I'm gluten free, so I swapped the regular soy sauce in the braising liquid for tamari, and it didn't mess with the flavor at all. The meat was so tender I didn't even need a knife to cut it, it just melted in my mouth. I served it with gluten free egg noodles and roasted broccoli, and my husband who *hates* all my gluten free recipe swaps said this was one of the best things I've ever made. Win!
Wait, I'll be honest — I'm a total brisket snob. I usually smoke my brisket for 12+ hours on my offset smoker, and I was skeptical a braised oven version could even come close to tender. I made this on a rainy weekend when I couldn't fire up the smoker, and color me impressed. It's not the same as smoked brisket, obviously, but it's so rich and flavorful, and it was so much less hands-on work than babysitting a smoker all day. I'll definitely keep this in my back pocket for bad weather days.
I've been making braised brisket for my family for over 50 years, and I tried this recipe on a whim when my granddaughter sent me the link. I have to say, the addition of the balsamic vinegar and a touch of brown sugar in the braising liquid is such a nice touch! It adds a little bright sweetness that cuts through the richness of the meat, which I never would have thought to add. My whole family said it was the best brisket I've ever made — don't tell my late husband I said that, he thought my original recipe was unbeatable!
Full transparency: I totally messed up the first step and forgot to sear the brisket before putting it in the oven to braise. I was halfway through the cook time when I realized, and I panicked that it would be bland and gray. Even with my mistake, this was still SO good! I can only imagine how much better it would be if I actually followed the directions next time. The meat was still tender, the sauce was still delicious, my roommate ate three servings. 5 stars even for us directionally challenged cooks.